Chelsea Buns/Cinnamon Whirls - using 1/2 sweet dough

These teatime treats each use half quantity of the basic sweet dough. The ingredients differ, but the method is the same for both.

Category:  Baking  - 
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Ingredients

For 2 Batch(es)

Recipe

  • Buns
  • 50 g butter or margarine, melted
  • 100 g raisins
  • 50 g sugar
  • 0.5 quantity of basic sweet dough
  • Whirls
  • 50 g butter or margarine, melted
  • 1 tsp cinnamon
  • 50 g sugar
  • 0.5 quantity of basic sweet dough

Chelsea Buns/Cinnamon Whirls - using 1/2 sweet dough Directions

  1. Line a baking tray with parchment.
  2.  1. Using a rolling pin and on a floured surface, roll the dough to a rectangle about 35cm x 20cm. Have the longest edge towards you as this will make the rolling easier later.
  3. 2. Brush the melted butter or margarine over the dough then sprinkle with the sugar, spice or fruit .
  4. 3. Roll up from the long side, which should be the one nearest to you. Roll quite firmly so that the filling does not fall out.
  5. 4. Cut into 8 - 12 slices and place on the baking tray and leave to rise in a warm place for about an hour or until they have doubled in size. NOTE: Chelsea Buns need to be placed in a circle touching each other so that they form one piece. (to be pulled apart after cooking). The Cinnamon Whirls need to be apart.
  6. Preheat the oven to 220 degrees C then bake 12-15 mintes.
  7.  
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