Instruction Manual

101
PAGE HEADER.....
BREAD NAME Caramel Chelsea Buns
SETTING Dough
PADDLE Collapsible
INGREDIENTS
Full cream milk, scalded and cooled 350ml
Salt 1 teaspoon
Sugar 2 tablespoons
Bread flour 600g/ 4 cups
Mixed spice 1½ teaspoons
Grated orange rind 2 teaspoons
Egg (59g), lightly beaten 1
Yeast: Active Dry 3 teaspoons
TO COMPLETE
Melted butter 20g
Bottled Caramel Fudge Sauce ½ cup
Sultanas ½ cup
Chopped walnuts ½ cup
DOUGH - CARAMEL CHELSEA BUNS
Handshaping procedure
1. Roll dough out to a 20cm × 30cm rectangle. Brush dough with butter.
Spread with caramel sauce leaving a 2cm border. Sprinkle with sultanas
and walnuts, then roll up from the long side, as for a Swiss Roll.
2. Cut into 12 slices, place cut side up in 2 lightly greased deep 22cm
round cake pans.
3. Cover loosely with lightly greased plastic wrap and leave to stand in a
warm area for 30 minutes or until buns have risen slightly. Remove
plastic wrap.
4. Bake at 200°C for 30 minutes or until golden. Remove from cake
pans and cool on wire racks. When cool, drizzle with VANILLA
GLAZE on page 121.