British · Breakfast · Medium
Chelsea Buns
0.0 (0 ratings)- Total
- 2 hr 48 min
- Prep
- 2 hr 20 min
- Serves
- 12
- Calories
- 290
Soft yeast buns spiral around cinnamon, brown sugar and dried fruit, finished with a thin milk glaze that leaves the tops shiny and sticky.
Packed close together, Chelsea Buns rise into soft-sided spirals with browned tops. The fruit stays tucked into the buttery filling, and the warm glaze settles into the folds as the buns cool.
Keep the milk lukewarm before adding the yeast and resist working too much extra flour into the dough. A soft dough gives a lighter bun; a sharp knife keeps the filled roll from squashing as you slice.
Method
Warm 1 1/4 cups milk with 3 tbsp butter over low heat for until the butter melts. Let cool until lukewarm. Mix 3 3/4 cups flour with the salt and yeast, then add the milk mixture and egg.
Knead for until smooth and elastic, using the reserved flour only as needed. Coat a bowl with vegetable oil, add the dough, cover and rise for until doubled.
Roll the dough into an 18-by-12-inch rectangle. Spread with the remaining 2 tbsp softened butter and sprinkle evenly with the brown sugar, cinnamon and dried fruit.
Roll tightly from a long side and cut into 12 equal spirals. Set cut-side up in a parchment-lined 9-by-13-inch baking pan. Cover and rise for until puffy and nearly touching.
Heat the oven to 375°F (190°C). Bake for until golden and the dough in a center bun is set, with no wet or gummy layers.
While the buns bake, simmer the glaze milk and granulated sugar in a small saucepan for until dissolved. Brush over the hot buns and cool for before pulling apart.
Forkue tips
- A mix of raisins, currants and chopped candied citrus peel gives varied texture. Chop larger fruit so the dough rolls evenly.
Storing and reheating
Keep covered at room temperature for 2 days or freeze individual buns for 2 months. Warm wrapped in foil at 300°F (150°C) to soften the crumb without hardening the glaze.
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Kitchen gear
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Chelsea Buns: FAQ
Can I leave out the candied peel?
Yes. Replace it with raisins or currants, keeping the total dried fruit to 1 cup so the filling stays balanced.
Why are the centers doughy?
The buns may need longer in the oven, especially in a deep pan. Check a center bun and cover the top with foil if it is browned before the dough sets.
How do I store and reheat Chelsea Buns?
Keep covered at room temperature for 2 days or freeze individual buns for 2 months. Warm wrapped in foil at 300°F (150°C) to soften the crumb without hardening the glaze.
How long does Chelsea Buns take?
About 2 hr 48 min in total: 2 hr 20 min prep and 28 min cooking.
What do I need to make Chelsea Buns?
The key ingredients are all-purpose flour, instant yeast, milk, unsalted butter, egg and ground cinnamon, plus pantry basics.
Any tips for Chelsea Buns?
A mix of raisins, currants and chopped candied citrus peel gives varied texture. Chop larger fruit so the dough rolls evenly.
