Chelsea Bun with Maple Syrup (楓糖肉桂捲)

In the warm weather you like to have more salad, cold drinks, ice-cream, light snack, or even barbecue, etc, etc…

But in cold weather, you will need more sweet things, hot soup, starchy or carbohydrate foods to get the energy. Some people may worry about the carbohydrate diet will ruin their slimming  plan or harm their health. Of course a diet too high in carbohydrates can upset the delicate balance of your body’s blood sugar level, resulting in fluctuations in energy and mood which leave you feeling irritated and tired.

Sugar and starch are found in both healthy and ‘unhealthy’ foods, so the type of carbohydrates you eat is important for your well being.

  • Many foods high in sugar (cakes, pastries, chocolate) are also high in fat or prepared with fat (chips, roast potatoes, sandwiches).
  • Starchy foods, such as wholegrain bread, pasta etc, are rich in fibre, which is essential for digestive health and helps control appetite so you don’t feel hungry.

So, choose the right food for your health, that is more important. In this recipe, I choose the maple syrup instead of white sugar, and I add some wheat bran in the recipe because bran is rich in dietary fiber and essential fatty acids and contains significant quantities of starchproteinvitamins,dietary minerals and phytic acid, which is an antinutrient that prevents nutrients absorption.

Chelsea Buns with Maple Syrup

For the dough Ingredient:            ( make 10 )

  1. Strong flour                              250g
  2. Self-raising flour                       30g
  3. Wheat bran                               20g
  4. Dried active yeast                    1 tsp ( or instant yeast 1/2 tsp )
  5. Egg                                           1
  6. Maple syrup                             20g
  7. Salt                                           1/8 tsp
  8. Warm milk                                130ml
  9. Olive oil                                     30g

For the filling ingredient: 

  1. Ground cinnamon                      1 tsp
  2. Light brown sugar                      2 tsp
  3. Mixed dry fruits                          180g ( soak in black tea for an hour, drained)

For the topping ingredient: 

  1. Egg                                              1 ( beaten )
  2. Maple syrup                                 1 tsp


  • Take 30ml of warm milk, mix with active yeast, leave it on the table for 2 minutes until it is active.
  • Sift all the flour into a large mixing bowl, add egg, salt, maple syrup and olive oil into the flour mixture, use spatular to fold all together, then add the remaining warm milk in a little bit at a time, but reserve 30ml of milk. Knead by hand or by electric mixer, add the remaining milk in as much as possible. The dough will be a bit sticky, try to be patient to keep knead it, but don’t add too much extra flour to the dough.
  • Knead the dough until it smooth and elastic for about 8 to 10 minutes. Tear a bit of the dough and stretch all the direction, look like a muslin but not broken, that’s the right time to proof the dough.
  • Put in a greased bowl, spray some water on top of the dough and place in a warm place to proof for about 1 1/2 hour to 2 hours, until it double the size, usually I put a cup of hot water next to the dough to let it proof easier.
  • When the first proofing time has finished  and the dough has double it’s size,  sprinkle some strong flour on the worktop, take the the dough out and deflate the dough, then roll the dough into a ball shape, cover with damp clean tea towel, rest on the table for 15 minutes.
  • Sprinkle some flour on the table and roll the dough into a rectangle shape (30cm x 40cm ).
  • Sprinkle the ground cinnamon and brown sugar onto the dough, follow by the mixed dry fruits, roll the dough from nearest to your side up to the far end, tight seal the edge.
  • Cut the long dough into 10 equal size bun, place on a lined and greased baking tray, spray water on top, put in a warm place for the second proofing, it will take  about 45 to 50 minutes, it depends on how warm is your place.
  • 10 minutes before the proofing finishes, preheat the oven to 375°F/190°C, 170°C (fan oven), gas mark 5.
  • Egg wash the buns and bake in the oven for 18 to 20 minutes until it golden brown.
  • Take the buns out on a wire rack and drizzle with the maple syrup.


  • If you like icing on top, you can mix 50g of icing sugar with 1/2 tbsp of lemon juice together, when you take the buns out of oven, drizzle or spread the icing over the top, that’s what I did, I drizzle half of the buns with maple syrup and half of them with icing, it satisfy everyone!
  • Or you can put dry roasted nuts, like walnut or pecan instead of the dried mixed fruits.
  • Remember to make a cup of coffee when you drizzle the buns, enjoy it, mmm………yummy!

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