Group 1
Ingredient
KG
%
Flour
4.000
100.00
BAKELS BUN CONCENTRATE
0.600
15.00
MASTERFAT
0.160
4.00
BAKELS INSTANT ACTIVE YEAST
0.065
1.60
Water (variable)
2.300
58.00
Total Weight: 7.125

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Roll dough into a rectangle sheet of approximately 4-5 mm. Spray or brush lightly with water. Sprinkle with Cinnamon sugar (2 parts sugar 1 part Cinnamon). Roll up dough sheet (tightly) as for standard Fruit Chelsea buns. Cut into pinwheels 15mm thickness. Proof then bake at 200¡C. Wash with sugar glaze after baking.

For Cinnamon Raisin Chelsea buns sprinkle layer if raisins (sultanas) on top of Cinnamon sugar. Using bakers percentages - Percentages on white flour weight. If using Compressed Yeast use 200g in above recipe.