Chelsea Buns
Indulge in the timeless charm of Chelsea Buns, a beloved British classic that’s perfect for breakfast, brunch, or a cozy afternoon treat. These buttery, spiraled buns are filled with a luscious mixture of cinnamon, brown sugar, plump raisins, and zesty mixed peel, creating a delightful balance of sweetness and spice. Skillfully rolled and baked to golden perfection, they’re finished with a glossy apricot jam glaze for an irresistible shine and subtle fruity note. With a soft, pillowy texture and sticky-sweet topping, these homemade Chelsea Buns are a crowd-pleaser that captures the essence of comfort baking. Perfect for savoring fresh out of the oven or sharing with loved ones, this recipe combines simple pantry ingredients and approachable techniques for bakery-worthy results at home.
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Recipe Information
Ingredients
- 450 grams All-purpose flour
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 1 packet (7 grams) Fast-action yeast
- 250 milliliters Whole milk
- 50 grams Unsalted butter (melted)
- 1 Large egg
- 75 grams Brown sugar
- 2 teaspoons Ground cinnamon
- 150 grams Raisins
- 50 grams Mixed peel
- 30 grams Unsalted butter (softened, for filling)
- 3 tablespoons Apricot jam
- 1 tablespoon Water (for glazing)
Instructions
Warm the milk gently in a saucepan until lukewarm, but not hot. Dissolve 1 teaspoon of sugar in the milk and add the yeast. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine flour, the remaining sugar, and salt. Make a well in the center.
Add the frothy milk-yeast mixture, melted butter, and beaten egg into the well. Mix until a soft dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
Once risen, punch the dough down and roll out into a rectangle roughly 40x30 cm (16x12 inches).
Spread the softened butter evenly over the dough. In a small bowl, mix the brown sugar and cinnamon together, then sprinkle this mixture evenly over the buttered dough.
Distribute the raisins and mixed peel evenly over the cinnamon-sugar layer.
Starting from the long edge, tightly roll the dough into a log shape. Pinch the seam to seal.
Cut the log into 12 equal slices and place them cut-side up in a greased or parchment-lined 9x13-inch baking tray. Leave some space between the buns for expansion.
Cover the buns with a towel and let them rise again for 30 minutes until puffy.
Preheat the oven to 190°C (375°F). Bake the buns for 20-25 minutes until golden brown and cooked through.
While the buns bake, heat the apricot jam and water in a small saucepan until melted and smooth.
Brush the apricot glaze over the buns as soon as they come out of the oven for a shiny finish.
Allow the buns to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 2607 mg | 113% | |
| Total Carbohydrate | 685.1 g | 249% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 308.7 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 651 mg | 50% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2288 mg | 49% | |
*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.
