Hi all!
I made Chelsea buns the other day and really liked the dough method and quantities. I was wondering if the same dough recipe could be used to make iced currant buns/iced fingers - they have different names for the same thing but you know those iced buns you see in bakeries; some have white icing, others pink, some have currants, others are plain?
My thinking was I could use the same recipe but instead of rolling out the dough and putting in the Chelsea filling to then roll it up, I just knead in some raisins, prove, shape, bake, ice (it was a one prove dough due to the yeast used).
Ok, I am now asking two questions! If I can use the same sweet dough recipe as the Chelsea buns, when it comes to the iced buns, do I prove then shape and bake or do I shape, prove then bake? i.e. should the one prove dough be proved before or after shaping into little logs?
I hope all this makes sense!