Chelsea Buns
Sticky, spiced yeast buns coiled around sweet currants and brown sugar, baked together in a square tin and brushed with a glossy syrup glaze.
- Prep
- 110 min
- Cook
- 25 min
- Total
- 135 min
- Servings
- 9
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •23cm square baking tin
- •mixing bowl
- •rolling pin
- •pastry brush
- •small saucepan
- •wire rack
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 8 g
- carbs
- 53 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 310 kcal
Instructions
- 1
Warm the milk and 50g of butter in a pan on the hob until just melted, then let cool to lukewarm.
- 2
Whisk the flour, yeast, 50g caster sugar, and salt together in a large mixing bowl.
- 3
Pour the warm milk mixture and beaten egg into the flour, stirring to form a soft, pliable dough.
- 4
Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.
- 5
Place into an oiled bowl, cover with a clean tea towel, and prove in a warm place for 1 hour.
- 6
Knock back (gently punch down) the risen dough, then roll out onto a floured surface into a 30x20cm rectangle.
- 7
Brush the dough with the remaining 25g melted butter, then scatter the brown sugar, mixed spice, and currants evenly over.
- 8
Roll the dough up tightly from the long edge into a neat log.
- 9
Slice the log into nine equal rounds and arrange cut-side up inside a lined 23cm square baking tin.
- 10
Cover loosely and leave to prove for 30 minutes until the buns have expanded and touch each other.
- 11
Bake at 180°C fan (200°C conventional) for 20 to 25 minutes until deep golden and cooked through.
- 12
Stir the 2 tbsp caster sugar with boiling water until dissolved, then brush immediately over the hot buns to glaze.
Chef's tips
Do not let your milk mixture get too hot before adding it to the yeast, as excess heat will kill the yeast cells. Tightly rolling the dough ensures well-defined spirals that keep their shape when baked.
Ingredient substitutions
- currants → sultanas or raisins
- ground mixed spice → ground cinnamon with a pinch of nutmeg
Storage
Store in an airtight container at room temperature for up to two days.
Reheating
Warm individual buns in a moderate oven at 150°C fan for 5 minutes to restore their soft texture.
Common mistakes to avoid
- •Rolling the dough too loosely, causing the spirals to uncoil and spill their fruit during baking.
- •Applying the sugar glaze after the buns have cooled rather than while they are piping hot.
Serving suggestions
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