Chelsea Buns
dough
dry ingredients
| amount | ingredient |
|---|---|
| 480 g | flour |
| 50 g | sugar |
| 75 g | butter (soft) |
| 0.5 teaspoons | salt |
mix
yeast
| amount | ingredient |
|---|---|
| 80 g | oat milk |
| 130 g | water (warm) |
| 2 teaspoons | yeast |
mix, let rest for a few minutes
egg replacement
| amount | ingredient |
|---|---|
| 50 g | chickpea flour |
| 70 g | oat milk |
mix, let rest for a few minutes
Mix all dry and liquid ingredients, knead, let rest for 1 hour.
filling
| amount | ingredient |
|---|---|
| 60 g | butter (soft) |
| 50 g | sugar (mix of brown+normal) |
| 1-2 teaspoons | cinnamon |
| 1/2 cup or more | raisins (optional) |
| 1/2 cup or more | pecans (optional) |
Role out dough into a rectangle until 0.5-1 cm thick. Add butter, sprinkle sugar and cinnamon on top, add raisins and pecans.
Role up, pinch seam. Cut into 10-15 pieces. Place into baking tin that has been greased with coconut oil. There should be a bit of space between the buns.
Let rest for 30 minutes.
Bake for 25-30 minutes at 350 ℉.
Photos
Figure 1: before bake…
Figure 2: after bake: too crowded
Figure 3: after rise
Figure 4: after bake