Chelsea Christmas Buns
Warm your kitchen with the irresistible aroma of Chelsea Christmas Buns, the ultimate holiday treat brimming with festive flavors! These soft, pillowy buns are infused with a medley of cinnamon and nutmeg, studded with juicy mixed dried fruits and candied citrus peel, and crowned with a glossy apricot glaze and sweet icing drizzle. Perfect for holiday gatherings or cozy mornings by the fire, this recipe combines traditional bread-making techniques with seasonal flavors for a show-stopping centerpiece. With a golden, tender crumb and a rich, spiced filling, every bite captures the magic of Christmas. Ideal for breakfast, brunch, or a decadent dessert, these buns are sure to become a holiday favorite!
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 50 g Granulated sugar
- 1 tsp Salt
- 7 g Instant yeast
- 250 ml Whole milk
- 75 g Unsalted butter
- 1 large Egg
- 150 g Mixed dried fruits (e.g., raisins, currants, sultanas)
- 50 g Candied citrus peel
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 75 g Dark brown sugar
- 100 g Powdered sugar
- 2 tbsp Water
- 2 tbsp Apricot jam
Instructions
In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the instant yeast to one side of the bowl, being careful not to let it directly touch the salt.
In a small saucepan, gently heat the milk and butter until the butter is melted and the mixture is warm (around body temperature).
Pour the warm milk and butter mixture into the dry ingredients, then add the beaten egg. Mix to form a soft, sticky dough.
Knead the dough on a lightly floured surface for 8-10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Meanwhile, prepare the filling. In a small bowl, mix the dried fruits, candied peel, dark brown sugar, ground cinnamon, and ground nutmeg.
Once the dough has risen, tip it out onto a lightly floured surface and roll it into a rectangle approximately 40x30 cm in size.
Spread the dried fruit mixture evenly over the rolled-out dough, leaving a small border around the edges.
Starting from one long edge, tightly roll the dough into a log. Slice the log into 12 equal pieces using a sharp knife.
Arrange the slices in a greased or parchment-lined rectangular baking dish, leaving some space between them for expansion.
Cover the dish with a kitchen towel and leave to rise again for 30-40 minutes, or until the buns have puffed up.
Preheat your oven to 190°C (375°F). Bake the buns for 20-25 minutes, or until golden brown and cooked through.
While the buns are baking, gently warm the apricot jam with 1 tablespoon of water in a small pan. Brush this glaze over the hot buns as soon as they come out of the oven.
Allow the buns to cool slightly, then mix the powdered sugar with 2 tbsp water to create a thick icing. Drizzle over the buns for a festive finish.
Nutrition Facts
Calories |
4233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 2633 mg | 114% | |
| Total Carbohydrate | 794.1 g | 289% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 387.7 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 618 mg | 48% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 2355 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.
