Chelsea Buns

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

  • Ingredients
  • For the dough
  • 450g (16 oz) strong plain white/all-purpose flour (4 cups less 3 tbsp)
  • ½ tsp salt
  • 28g (1 oz) caster/white sugar (3 tbsp)
  • 56g (2 oz) butter (¼ cup, or ½ stick)
  • 7g sachet quick-rise dried yeast (2 tsp)
  • 200ml (7 fl oz) warm milk (½ cup + ⅓ cup)
  • 2 eggs, medium (U.K.)/large (N.A.), beaten

  • For the filling
  • 115g (4 oz) mixed dried fruit (currants, raisins and sultanas) (¾ cup)
  • 55g (2 oz) soft light brown sugar (¼ cup)
  • 1 tsp ground mixed spice (all-spice, cinnamon, cloves and ginger)
  • 28g (1 oz) butter, melted (2 tbsp, or ¼ stick)

  • For the topping
  • 2 tbsp runny/clear honey
  • 6 sugar cubes, crushed OR
  • 2 tbsp granulated/white sugar

  • Equipment
  • Non-stick baking tin/pan, 28 x 18 x 4cm (11 x 7 x 1½ ins), lightly buttered


  1. Method
  2. Sift the flour, salt and sugar into a mixing bowl. Cube the butter, add to the bowl and rub in until the mixture resembles small breadcrumbs. Sprinkle over the yeast and mix in.

  3. Make a well in the centre of the flour mixture. Pour in the warmed milk and eggs and mix 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 stand mixer with a dough hook) until silky smooth.

  4. Roll out the dough on a lightly floured surface to a 23cm (9 in) square.

  5. Now for the filling. Mix together the dried fruit and brown sugar. Stir though the mixed spice and melted butter until well mixed in.

  6. 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. Cut the rolled dough into eight equal slices and place in the prepared tin with the cut sides down, spacing evenly apart.

  7. Loosely cover the tin/pan with cling film and leave in a warm place until the buns have risen and almost fill the tin/pan. The dough should retain an indentation when lightly pressed with a finger.

  8. Heat the oven to 200°C (400°F) (gas 6)

  9. Bake the buns for 25 minutes until they are golden brown and feel firm when lightly pressed with a finger.

  10. Remove the buns from the oven. Heat the honey in a small pan until just warm and then brush all over the buns. Now just sprinkle the crushed sugar over the top.

  11. Allow to cool in the tin/pan before removing and then gently separate the buns.

Updated: August 13, 2017