Chelsea Bun
Indulge in the timeless delight of homemade Chelsea Buns, a classic British sweet bread swirled with warm cinnamon, juicy currants, and a hint of buttery sweetness. These soft, golden-brown rolls are made from a rich yeast dough and filled with a luscious mixture of brown sugar and spices, offering a cozy and irresistible aroma as they bake to perfection. Finished with a glossy apricot jam glaze, they boast the perfect balance of sticky sweetness and comforting spice. Whether served as a breakfast treat, afternoon snack, or elegant addition to your tea-time spread, these buns are a crowd-pleaser that’s worth every moment of preparation. Try this step-by-step recipe for soft, pillowy buns and experience a taste of British baking at its finest.
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Recipe Information
Ingredients
- 450 grams all-purpose flour
- 100 grams unsalted butter
- 75 grams granulated sugar
- 200 ml whole milk
- 10 grams active dry yeast
- 1 egg
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 150 grams currants
- 50 grams brown sugar
- 100 grams apricot jam
- 2 tablespoons water
Instructions
Warm the milk gently in a saucepan until just warm, about 37°C (98.6°F), then remove from heat.
In a large bowl, mix the yeast with warm milk and let it sit for about 5 minutes until bubbly.
Melt 50 grams of butter and add it to the milk mixture along with the sugar, egg, and salt. Mix until combined.
Gradually add the flour into the wet ingredients, mixing until a dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Place the dough back into the bowl, cover with a moist cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
For the filling, roll out the risen dough on a floured surface to a rectangle about 30x40 cm.
Brush the dough with the remaining melted butter, then sprinkle the brown sugar, ground cinnamon, and currants evenly over the surface.
Roll the dough tightly from the long side to form a log.
Cut the log into 12 equal slices and arrange them cut side up in a greased baking tray.
Cover with a cloth and leave to proof for another 30 minutes.
Preheat the oven to 190°C (375°F).
Bake the buns for 20-25 minutes or until golden brown.
While the buns are baking, heat the apricot jam with water in a small pan until melted to create a glaze.
Brush the hot buns with the apricot glaze as soon as they come out of the oven.
Allow the buns to cool slightly before serving.
Nutrition Facts
Calories |
3784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 2643 mg | 115% | |
| Total Carbohydrate | 666.0 g | 242% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 293.1 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 590 mg | 45% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2332 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
