Nut-Free Chelsea Bun
Satisfy your sweet tooth with these irresistible Nut-Free Chelsea Buns, a comforting twist on the classic British favorite that's perfect for allergy-friendly baking. Made with pillowy, enriched dough and swirled with a delightful blend of brown sugar, cinnamon, and juicy currants, this recipe ensures all the indulgent flavors without the use of nuts. Topped with a glossy apricot jam glaze, these golden buns are both visually stunning and packed with nostalgic sweetness. Whether served warm for a cozy brunch or as a teatime treat, these nut-free delights are simple to make and sure to impress. Perfect for family gatherings or sharing with friends, these buns are a must-try for anyone looking to enjoy classic baking without compromise.
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Recipe Information
Ingredients
- 500 g all-purpose flour
- 10 g active dry yeast
- 50 g caster sugar
- 1 tsp salt
- 75 g butter, softened
- 300 ml whole milk
- 1 large egg, beaten
- 75 g packed brown sugar
- 2 tsp ground cinnamon
- 50 g unsalted butter, melted
- 125 g currants
- 50 g apricot jam
Instructions
In a large bowl, combine the flour, yeast, caster sugar, and salt.
Gently heat the milk until it is warm but not hot, and then add it to the flour mixture along with the softened butter and beaten egg.
Mix the ingredients together to form a soft dough.
Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm place for about 1 hour or until doubled in size.
In a small bowl, mix the brown sugar and cinnamon.
Once the dough has risen, punch it down and then roll it out on a floured surface to a rectangle about 1 cm thick.
Brush the surface of the dough with melted butter and then sprinkle over the cinnamon-sugar mixture evenly.
Scatter the currants evenly over the cinnamon-sugar layer.
Starting from one of the long edges, tightly roll the dough into a log shape.
Cut the log into 12 equal pieces and place them cut-side up in a greased and lined rectangular baking dish, leaving a bit of space between each bun for them to expand.
Cover the baking dish with a cloth and let the buns rise again for about 30 minutes.
Preheat your oven to 190°C (375°F).
Bake the buns in the preheated oven for 20 to 25 minutes, or until golden brown and cooked through.
While the buns are baking, gently heat the apricot jam until smooth.
Once the buns are done, remove them from the oven and immediately brush the tops with the warmed apricot jam to give them a glossy finish.
Allow to cool slightly on a wire rack before serving. Enjoy your nut-free Chelsea buns warm or at room temperature.
Nutrition Facts
Calories |
3986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 3121 mg | 136% | |
| Total Carbohydrate | 657.3 g | 239% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 249.3 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 731 mg | 56% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 2391 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.
