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Pastry

Chelsea Buns

Name: Chelsea Buns
Prep time: 40 min
Cook time: 15 min
Yield: 12
Ingredients: BUNS; 1 ¼ tsp dry yeast; ⅔ cup lukewarm milk; 3 cups plain flour; ¼ cup Chelsea Caster Sugar; ¼ tsp salt; 2 extra large eggs, lightly beaten; 125g butter, melted; SPICED BUTTER AND CURRANT FILLING; 100g butter softened; ½ cup lightly packed Chelsea Soft Brown Sugar; 2 tsp ground cinnamon; ½ cup dried currants; LEMON DRIZZLE ICING; 1 cup Chelsea Icing Sugar, sifted; 2 tsp boiling water; 1 Tbsp lemon juice

4.3

Preparation

40 mins

Bake

15 mins

Difficulty

Moderate

Servings

Yummy, delicious, all the family will love these Chelsea Buns. Try the recipe today.

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Ingredients
Method

Ingredients

BUNS

1 ¼ tsp dry yeast
⅔ cup lukewarm milk
3 cups plain flour
¼ cup Chelsea Caster Sugar
¼ tsp salt
2 extra large eggs, lightly beaten
125g butter, melted

SPICED BUTTER AND CURRANT FILLING

100g butter softened
½ cup lightly packed Chelsea Soft Brown Sugar
2 tsp ground cinnamon
½ cup dried currants

LEMON DRIZZLE ICING

1 cup Chelsea Icing Sugar, sifted
2 tsp boiling water
1 Tbsp lemon juice

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

details

Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

details

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Reviews

12

What did you think of this recipe?

Mike Wilson

The chelsea bun, a true classic

K. Budge

What temperature is a 'warm place'?

Linda

Best Chelsea buns ever. Love them

Chantelle

Excellent receipe! Thanks!

Unknown

So good

Jeff

sucky mick duffy

Tselea

Easy recipe and yummy result, thanks

Puhoi Cottage Tearoom

Easy to make with a soft and very forgiving to work with dough.Perfect size to enjoy without feeling too full after.

Kirstie

Rich dough, easy to work by hand. These are not like shop bought buns, the result is more buttery. They only rose as high as the tin and stuck to the damp tea towel used to cover them so I won't be doing that again. Might cover with baking paper instead. I also made smaller buns by cutting 6 in half again before baking. Delicious. The buttery filling really works well.

Chelsea

Had to make them because of the name and by golly they turned out amazing!

Method

Combine yeast and milk, leave in a warm place for 5 mins or until bubbles appear. In a large mixing bowl combine flour, sugar, salt, eggs, butter and yeast mixture. Beat with a dough hook attachment on low for 1 min or until just combined.

Increase speed to high and beat for a further 6 - 8 mins or until dough comes away from the sides of the bowl. Place in lightly greased bowl, cover with a damp tea towel and leave in a warm place for 1 hour or until doubled in size.

Filling
Beat butter, sugar and cinnamon until light and fluffy. Fold in currants. Roll dough to 60cm x 25cm. Spread with spiced butter leaving a 1cm border. Roll from the longest side tightly into a log. Cut 12 pieces, place cut side down in a greased 30cm x 20cm tin. Cover with a damp tea towel for 45 minutes or until doubled in size.

Bake in a pre-heated oven at 180°C or 160°C fan-forced for 20 mins. Cover loosely with foil and bake 15 minutes until dough is cooked through. Stand in tray 15 minutes before turning onto a wire rack to cool.

Icing
Combine icing sugar, water and lemon juice, drizzle over buns.