Chelsea buns - Macphie


  • 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

  1. 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.

  2. Remove dough from bowl and roll out into a 10mm thick rectangle.

  3. Make up the cinnamon filling mix by combining the cinnamon, sugar, plain flour, baking powder and water to form a paste.

  4. Spread with the cinnamon filling and sprinkle with sultanas.

  5. Roll up like a Swiss roll and cut into slices (approx. 75g).

  6. Place into round baking foils and prove for 50-60 minutes 38°C/90% relative humidity.

  7. Bake for 10-12 minutes at 218°C.

Products used