A traditional Chelsea bun is a currant bun which was first created in the 18th century in the Bun House in Chelsea, London (demolished in 1839). It had a rich yeast dough which was filled with currants, spices and brown sugar.
This version has a light rich yeast dough which is filled with mixed fruit tossed in brown sugar and spices. The top is glazed with honey and sprinkled with sugar. So good!
- Preparation time: 50 minutes
- Cooking time: 25 minutes
- For the dough
- 225 g (8 oz) strong plain white/all-purpose flour (1¾ cups)
- ½ tsp salt
- 28 g (1 oz) caster/superfine sugar (2 tbsp)
- 14 g (½ oz) butter (1 tbsp)
- 7 g sachet fast-action/quick-rise dried yeast (2 tsp)
- 120 ml (4 fl oz) tepid milk (½ cup)
- 1 egg, eggs, large (U.K.)/extra large (N.A.), beaten
- For the filling
- 115 g (4 oz) mixed dried fruit (currants, raisins and sultanas) (¾ cup)
- 55 g (2 oz) soft light brown sugar (¼ cup)
- 1 tsp ground mixed spice/pumpkin pie spice
- 28 g (1 oz) butter, melted (2 tbsp, or ¼ stick)
- For the topping
- 2 tbsp runny/liquid honey
- 6 sugar cubes, crushed OR
- 2 tbsp granulated sugar
- You will also need a 18 cm (7 in) square deep baking tin/pan, lightly greased.
- Sift the flour and salt into a large mixing bowl and add the sugar.
- Then cube the butter, add to the bowl and rub in until the mixture is crumbly.
- Now sprinkle over the yeast and mix in.
- Make a well in the centre of the mixture. Pour in the warmed milk and beaten egg and mix well to form a soft, slightly sticky dough. Then turn the dough onto a lightly floured surface and knead for around 10 minutes (6 minutes if using a mixer with a dough hook) until the dough is silky smooth.
- Roll out the dough on a lightly floured surface to 30 x 23 cm (12 x 9 in).
- Now for the filling. Mix together the dried fruit and brown sugar. Stir though the spice and melted butter until the fruit is well coated.
- Evenly distribute the mixture over the dough to within 5cm (¼ in) of the edge.
- Now carefully roll the dough up as tightly as possible from the long side, like a Swiss/jelly roll.
- Cut the rolled dough into nine equal sized slices and place in the prepared tin with the cut sides down, spacing evenly apart.
- Loosely cover the tin/pan with cling film/wrap and leave in a warm place to prove, about 30 minutes. The buns should rise, feel springy when lightly pressed with a finger but retain a slight indentation.
- Meanwhile, heat the oven to 200°C (400°F) (gas 6)
- Bake the buns for 25–30 minutes until they are golden brown and feel firm when lightly pressed with a finger.
- Remove the buns from the oven. Gently heat the honey in a small pan until just warm and then, using a wetted brush, brush the honey all over the buns. Sprinkle the crushed sugar over the top.
- Allow to cool in the tin/pan before removing and then separate the buns by gently pulling them apart.
Updated: January 7, 2019