80min 4 ppl
Chelsea Buns
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 11 steps
Medium: 31–60 min or 7–12 steps
680 kcalper person
Protein 13g
Carbs 112g
Fats 20g
About this dish
Enriched with butter, milk, and eggs for a pillowy, pull-apart dough, then filled with a dark brown sugar, mixed spice, and dried fruit paste — the overnight cold prove is what separates bakery-quality Chelsea buns from dense, forgettable ones.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Waterwarmed to 38°C60 ml
- Orangezested1 zest
Dairy & Eggs
- Whole milkwarmed to 38°C120 ml
- Large eggbeaten1
- Unsalted buttersoftened and cubed40 g
- Unsalted buttersoftened50 g
- Whole milk3 tbsp
Dried Goods
- Strong white bread flour300 g
- Fast-action dried yeast7 g
- Caster sugar30 g
- Dark brown sugar80 g
- Mixed dried fruit (currants, sultanas, mixed peel)150 g
- Caster sugar2 tbsp
Spices & Seasonings
- Fine sea salt1 tsp
- Mixed spice1.5 tsp
- Ground cinnamon0.5 tsp
Utensils
- Large mixing bowl
- Cling film
- Rolling pin
- Sharp knife or unflavoured dental floss
- 23 cm square baking tin
- Small saucepan
- Pastry brush
- Instant-read thermometer
- Aluminium foil
Method
1
Combine the flour, yeast, salt, and caster sugar in a large bowl, keeping the yeast and salt on opposite sides. Add the warm milk, warm water, and beaten egg, then mix to a shaggy dough.
Approx. 5 minutes
2
Turn the dough out onto an unfloured surface and knead for 8 minutes until smooth. Add the softened butter a few cubes at a time, kneading each addition fully into the dough before adding the next — this will take 5–7 minutes and the dough will feel greasy before it becomes silky and elastic.
Approx. 15 minutes
3
Shape the dough into a ball, place in a lightly oiled bowl, cover tightly with cling film, and refrigerate for 12–16 hours. The slow cold prove develops flavour and makes the dough easier to roll.
Approx. 960 minutes
4
Mix the softened filling butter, dark brown sugar, mixed spice, cinnamon, orange zest, and dried fruit together in a bowl until combined into a spreadable paste. Set aside.
Approx. 5 minutes
5
Remove the dough from the fridge and allow it to come to room temperature for 30 minutes. Turn out onto a lightly floured surface and roll into a rectangle approximately 35 cm × 25 cm, with a long edge facing you.
Approx. 35 minutes
6
Spread the filling paste evenly over the dough all the way to the edges, leaving a 2 cm border along the far long edge only.
Approx. 3 minutes
7
Tightly roll the dough towards the clean border, then press the seam firmly to seal. Cut the log into 9 equal rounds using a sharp knife or unflavoured dental floss.
Approx. 5 minutes
8
Arrange the rounds cut-side up in a lightly buttered 23 cm square baking tin, spacing them just touching. Cover loosely with oiled cling film and prove at room temperature for 1–1.5 hours until puffed and the rolls are pressing firmly against each other.
Approx. 90 minutes
9
Preheat the oven to 190°C fan (210°C conventional). Bake the buns for 22–25 minutes until deep golden brown on top and the internal temperature reads at least 93°C on a thermometer — if they colour too quickly, tent loosely with foil after 15 minutes.
Approx. 25 minutes
10
While the buns are baking, heat the milk and caster sugar for the glaze in a small saucepan over medium heat, stirring until the sugar dissolves and the mixture is syrupy, about 2 minutes.
Approx. 2 minutes
11
Remove the buns from the oven and immediately brush the hot glaze generously over the top while still in the tin. Leave to cool for 10 minutes before turning out and pulling apart to serve.
Approx. 10 minutes
