Chelsea buns almost like cinnamon rolls except instead of the cream cheese glaze, you have a stick, toffee like buttery malt glaze.
Ingredients
Dough
- 480g water
- 60g yeast
- 750g bread flour
- 250g pastry
- 150g sugar
- 125g (about 5) eggs
- 120g bread shortening
- 60g milk powder
- 20g salt
Filling
- 50g raisins
- 50g sugar
- about 1g cinnamon
- 45g melted butter
- 50g walnuts (optional)
Glaze
- 250g brown sugar
- 175g butter
- 50g corn syrup
- 50g honey
- 50g malt syrup
- 5g vanilla extract
- 2g cinnamon
Method
1. Mix together the water and yeast in a mixing bowl. Sift together the bread flour and pastry flour on top of the yeast slurry. Add the sugar, eggs, bread shortening, milk powder, salt, and mace. Mix for 5 minutes. Finish mixing on high speed until the dough is smooth and gluten has developed.
2. Give the dough 30 minutes rest.
3. Punch down the dough. Roll the dough to the length of the table. Cut in half lengthwise.
4. To make the filling, soak the raisins in warm water. Mix the cinnamon with the sugar. Brush the dough with the melted butter and sprinkle with drained raisins and cinnamon sugar. Add the walnuts if desired. Roll up the dough into long logs. Egg wash 1-inch at edge to seal.
5. To make the glaze, cream together the brown sugar, butter, corn syrup, honey, malt syrup, vanilla, and cinnamon. Line two half foil pans with the mixture.
6. Cut log into 24 pieces. Place the buns in the prepared pan about 12 each. Proof until risen and ready to bake. Preheat oven to 375˚F
7. Bake until puffed and golden, about 20 minutes.
purpleyoan 
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