Recipe Chelsea buns

Ingredients
- 1kg bread flour
- 325g Macphie Superdough
- 75g fresh yeast
- 550g water
- 200g sultanas
- 125g cinnamon
- 1250g sugar
- 500g plain flour
- 5g baking powder
- 500g water

Method Makes 26 portions
Place Macphie Superdough, bread flour, yeast and 550g water into spiral mixer and mix for 3 minutes on slow speed and 6 minutes on fast speed, ensuring dough is fully developed.
Remove dough from bowl and roll out into a 10mm thick rectangle.
Make up the cinnamon filling mix by combining the cinnamon, sugar, plain flour, baking powder and water to form a paste.
Spread with the cinnamon filling and sprinkle with sultanas.
Roll up like a Swiss roll and cut into slices (approx. 75g).
Place into round baking foils and prove for 50-60 minutes 38°C/90% relative humidity.
Bake for 10-12 minutes at 218°C.