Chelsea Buns
These classic Chelsea buns feature a soft, enriched dough swirled with a sweet, spiced fruit filling. They are perfect for a comforting snack or a delightful breakfast treat, best enjoyed fresh from the oven.
An original recipe by Forkin
- Total time
- 3 hr 25 min
- Serves
- 9
- Difficulty
- Medium
- Per serving
- 267 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
dough
- 300 gall-purpose flour
- 30 gcaster sugar
- 0.5 tspsalt
- 7 ginstant yeast
- 150 mlmilk, lukewarm
- 1 pcsegg, beaten
- 40 gunsalted butter, melted
filling
- 75 gcurrants
- 25 gmixed peel
- 50 glight brown sugar
- 1 tspground cinnamon
- 25 gunsalted butter, softened
glaze
- 2 tbspapricot jam
- 1 tbspwater
Equipment
rolling pin · 9-inch square baking dish · pastry brush · wooden spoon · small saucepan · large mixing bowl
The method
Step by step
- 1
Combine the all-purpose flour, caster sugar, salt, and instant yeast in a large mixing bowl.
About 2 min
- 2
Add the lukewarm milk, beaten egg, and melted unsalted butter to the dry ingredients.
About 1 min
- 3
Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
- 4
Knead the dough for 8-10 minutes until it is smooth and elastic.
About 10 min
Cook’s note: The dough should spring back when lightly pressed.
- 5
Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
About 1 hr 30 min
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising.
- 6
While the dough is rising, prepare the filling by mixing the currants, mixed peel, light brown sugar, and ground cinnamon in a small bowl.
About 5 min
- 7
Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface.
About 1 min
- 8
Roll the dough into a rectangle approximately 30x40 cm (12x16 inches).
About 3 min
- 9
Spread the softened unsalted butter evenly over the rolled-out dough, leaving a small border around the edges.
About 2 min
- 10
Sprinkle the prepared filling mixture evenly over the buttered dough.
About 1 min
- 11
Starting from one of the longer sides, tightly roll up the dough into a log.
About 2 min
- 12
Cut the log into 9 equal slices, about 4 cm (1.5 inches) thick.
About 2 min
Cook’s note: Use a sharp knife or even unflavored dental floss for clean cuts.
- 13
Arrange the slices cut-side up in a greased 23cm (9-inch) square baking dish, leaving a little space between each bun.
About 2 min
- 14
Cover the dish with a clean kitchen towel and let the buns rise again in a warm place for 30-45 minutes, or until they are puffy and almost touching.
About 45 min
- 15
Preheat your oven to 180°C (350°F).
About 15 min
- 16
Bake the Chelsea buns for 20-25 minutes, or until golden brown and cooked through.
About 25 min
Cook’s note: If the tops are browning too quickly, you can loosely tent them with foil.
- 17
While the buns are baking, gently heat the apricot jam and water in a small saucepan until the jam is melted and smooth.
About 3 min
Cook’s note: You can also microwave it in short bursts.
- 18
Once the buns are out of the oven, brush them generously with the warm apricot glaze.
About 1 min
- 19
Serve warm or at room temperature.
Per serving
Nutrition
- Calories
- 266.6kcal
- Protein
- 5.4g
- Carbs
- 45.8g
- Fat
- 7.1g
- Fibre
- 1.9g
- Sugar
- 18.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Chelsea buns in an airtight container at room temperature.
Reheat in a microwave for 10-20 seconds or in a warm oven for a few minutes until soft.