Chelsea Buns Recipe

I have been so poorly this week and still trying to work – falling asleep on the couch every evening was all I was good for this week and it was no fun, unlucky my poor blog suffered so I decided to treat you to my Chelsea Bun recipe – it is a special treat for Sunday Brunch.
 The Chelsea bun was the cronut of the 18th century. According to legend, on the first day that it was introduced by the Old Chelsea Bun House, 50,000 people queued up to buy one. Celebrity fans included Hanoverian royalty.
I don’t make them often – I know my family like to tease me about it but when I do they don’t last long and happy noises are made and they feel like royalty.

Chelse Buns


For the dough :

  • 250g (9oz)plain flour
  • 1tsp salt
  • 1tsp caster sugar
  • 1tsp easy bake yeast
  • 25g (1oz) butter, diced
  • 100-120ml (3-4 fl oz) warmed milk
  • 1 egg, beaten 

  For the filling :

  • 125g (4½ oz) mixed currants, sultanas and raisins
  • 50g (2oz) unrefined light brown sugar 
  • 3tsp Cinnamon
  • 15g (½ oz) butter
  • Runny honey to glaze
  • Caster sugar, to sprinkle

The how to bit :

  1. Grease an 18cm/7″ square shallow cake tin. Sift the flour, salt, sugar and yeast into a large bowl. Rub in 25g (1oz) butter
  2. In a bowl, mix together the milk and egg. Make a well in the centre of the flour mixture and stir in the liquid. Bring the mixture together with a round bladed knife and knead for 10 mins on a lightly floured surface until the dough is smooth and elastic. If the mixture is sticky add a little more flour.
  3. Turn the dough out onto a floured surface and roll out to a 30 x 23cm/12 x 9 inch rectangle.
  4. Prepare the filling: mix the dried fruit with the soft light brown sugar. Melt the remaining butter and brush over the surface of the dough.Sprinkle the cinnamon and then scatter the fruit mixture over the buttered dough, leaving a 2.5cm/1 inch border around the edge of the dough.
  5. Starting at the long side of the dough, roll it up like a Swiss roll. Pinch the edges together to seal and then cut into 12 slices.
  6. Place the rolls cut edges uppermost in the tin. Cover with oiled cling film and leave to rise for 1 hr or until doubled in size.
  7. Pre-heat the oven to 190ºC (375ºF, gas mark 5). Bake for 30 mins or until risen and golden.
  8. Remove from the oven and brush with honey and sprinkle with caster sugar whilst they are still hot. Then cool on a wire rack.

Serve with fresh coffee and lashing of tea.

 Printable Recipe Available Here


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