Converting handmade to breadmaker recipes

JenIttels

Using our recently aquired panasonic beasty we are trying to make chelsea buns. The panasonic book produced some that 'just weren't right' according to HWMBO. So he had another go at them using the Hovis recipe from here http://www.hovisflour.co.uk/f_insp.htm which a friend recommended.

These ones came out like tiny raisiny bricks. The same friend reckons that we probably have to adjust the massive amount of yeast for the BM but being as we don't know what we're doing wrong we're not sure how to adjust it without hours of trial and error.

If anyone can guide me in my next attempt (i assume i need to use less yeast but how much less?) or point out anywhere else it could have gone wrong.

I guess we should just use the BM on the dough setting which i assume the OH did but then why would the yeast have any effect?

Thanks for your help all.

Floss

Moulinex have this in their recipe book - capacity of breadmaker is 500gm flour

The Hovis recipe used 1 sachet, approx 3 tsp of yeast.

Chelsea Buns

Basic enriched white dough:
Semi-skimmed milk (tepid) 210 ml
Egg (medium size at room temperature) 1
Salt 1 teaspoon
Sugar 50 g (2 oz)
Butter (melted) 50 g (2 oz)
Strong white bread flour 450 g
Dried yeast (Easybake or Fast Action type) 1 1/2 teaspoon
Extra ingredients for Chelsea buns:
Butter (melted) 15 g (1/2 oz)
Mixed dried fruit 100 g (4 oz)
Soft brown sugar 50 g (2 oz)
Cinnamon or mixed spice (optional) 1/4 teaspoon
Program 7 (1 hr 30 min)

This basic enriched white dough can also be used to make Swiss Buns and Doughnuts.
Remove the dough from the pan and briefly knead by hand on a lightly floured surface to obtain a smooth ball of
dough. Roll out the dough to 26 cm x 20 cm (10” x 8”) rectangle. Brush the dough with the melted butter. Mix
together all the filling ingredients and sprinkle over the dough, then roll up like a Swiss roll starting at the longest
side. Cut into 9 equal slices with a sharp knife. Place next to each other, cut side down with a small gap between,
in rows of 3 in a greased 20 cm (8”) square baking tin or baking tray. Cover with lightly oiled polythene and leave
to rise until the buns have joined together and are doubled in size. Glaze with beaten egg and bake in a preheated
oven at 200°C (400°F), Gas Mark 6 for 20 - 25 minutes until well risen and golden brown. Cool on a wire rack.
Drizzle with glacé icing. Best eaten freshly made. Makes 9.

Let us know how they taste!