Chelsea Buns

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!

Chelsea Buns

8 buns
  • Preparation time: 50 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 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.

  • Method
  • 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.
Print Recipe

Updated: January 7, 2019

3 thoughts on “Chelsea Buns

  1. The recipe say to cube the butter and rub in to flour mix but recipe only give amount of butter for filling. How much to add to flour please

    • Hi Debra,

      I’m so sorry for this omission. I hope you’re not in the middle of making this!

      It should read, in the ‘For the dough’ section:
      56g (2 oz) butter (¼ cup, or ½ stick)

      Do let me know how you get on.


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