Chelsea Butter Bun
Indulge in the classic charm of a Chelsea Butter Bun, a delightful combination of soft, buttery dough swirled with a rich filling of spiced dried fruits and brown sugar. Perfectly golden and topped with a glossy apricot glaze, these buns are as visually irresistible as they are delicious. This recipe strikes the perfect balance between sweetness and spice, with a hint of cinnamon elevating the fruity core. Ideal for breakfast, an afternoon treat, or dessert, these buns are crafted through a satisfying process of kneading, rolling, and baking, ensuring bakery-style results at home. With a prep time of just 30 minutes and the promise of 12 soft, fluffy servings, the Chelsea Butter Bun is a timeless crowd-pleaser that will fill your kitchen with warmth and your taste buds with joy.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 50 g Granulated sugar
- 7 g Instant yeast
- 1 tsp Salt
- 300 ml Whole milk
- 75 g Unsalted butter (melted)
- 1 large Egg
- 150 g Dried mixed fruits (e.g., raisins, currants, and sultanas)
- 50 g Brown sugar
- 1 tsp Ground cinnamon
- 25 g Unsalted butter (softened, for filling)
- 3 tbsp Apricot jam
- 1 tbsp Water
Instructions
In a large mixing bowl, combine the flour, granulated sugar, instant yeast, and salt. Make sure the salt and yeast are on opposite sides of the bowl.
Warm the milk until lukewarm (not hot), and add it to the dry ingredients along with the melted butter and the egg. Mix until a soft dough begins to form.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic, or use a stand mixer fitted with a dough hook on medium speed for 5 minutes.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1–1.5 hours, or until it has doubled in size.
Meanwhile, prepare the filling by mixing the dried mixed fruits, brown sugar, and ground cinnamon in a small bowl. Set aside.
Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle approximately 40x30 cm.
Spread the softened butter evenly over the surface of the dough, then sprinkle the dried fruit mixture over the butter, leaving a 1 cm border around the edges.
Starting from one long edge, tightly roll the dough into a log. Cut the log into 12 equal pieces using a sharp knife.
Arrange the pieces cut-side up in a greased 9x13-inch baking dish or a lined baking sheet, leaving some space between each bun for expansion.
Cover with a damp cloth and let the buns rise again for 30–40 minutes, or until they are puffy and just touching each other.
Preheat your oven to 190°C (375°F). Bake the buns for 20–25 minutes, or until golden brown on top and cooked through.
While the buns are baking, gently heat the apricot jam and water together in a small saucepan until smooth. Brush this glaze over the hot buns as soon as they come out of the oven.
Allow the buns to cool slightly before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
3874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 2634 mg | 114% | |
| Total Carbohydrate | 652.0 g | 237% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 251.2 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 642 mg | 49% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 2374 mg | 51% | |
*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.
