This recipe has the structure of a British Chelsea Bun and the flavor inspiration of a Stollen wreath cake. The wreath symbolizes eternity as it has no beginning and no end. Don’t be put off by the sound of the ‘flying sponge’; it just helps aid the sponge fermentation of the enriched dough. Even though this does take a bit of time, it is well worth the effort.Make the filling the day before so that the flavors can fully absorb. This filling recipe is really just a template; you as the baker can add your own spice mixture and filling choices.
Mix all the ingredients and leave at room temperature overnight.
200 grams white bread flour
20 grams fresh yeast or 10 grams easy blend yeast
270 milliliters wate
Mix together and stand at room temperature for 30-40 minutesDough
300 grams white bread flour
10 grams salt
75 grams unsalted butter, plus a little extra
75 grams castor sugar
480 grams flying sponge
Added filling: 70 grams melted butter and 70 grams brown sugar.
In a bowl mix together the flying sponge, salt and flour. Once combined add the butter and sugar and knead for about 10 minutes until fully incorporated and the dough is silky. Alternatively, mix with a dough hook in a freestanding mixer.
Lightly dust the dough with flour and leave to proof in the bowl, covered with a plastic bag for 30-40 minutes or until doubled in size.
Grease a Bundt tin or line a baking tray.
Turn the dough out onto your work surface. Roll into a rectangle about 12 by 18 inches. Paint the surface with the melted butter, then sprinkle with the brown sugar and finally spread over the filling. Roll from one of the longer sides into a Swiss roll. Cut into 1-inch sections.
Lay the swirls in the tin or on the tray. Cover again with the plastic bag and leave approximately 35 minutes or until doubled in size.
Bake at 180°C for approximately 35 minutes or until it springs back to the touch. Allow to cool and to serve dust with icing sugar.