Soy-Free Chelsea Bun
Indulge in the timeless charm of a Soy-Free Chelsea Bun, a comforting treat that brings the delicious nostalgia of English baking straight to your kitchen. This dairy-rich, fluffy dough—made with all-purpose flour, milk, and unsalted butter—is rolled with a luscious filling of cinnamon-scented brown sugar, juicy currants, and fragrant mixed peel. Finished with a golden bake and a glossy apricot jam glaze, these buns boast a beautiful balance of sweetness and spice in every bite. Perfect for soy-sensitive diets, they’re a crowd-pleasing addition to brunch spreads or afternoon tea rituals. Ready in just over an hour, these chelsea buns promise irresistible warmth and homestyle flavor without compromising on allergy-conscious baking.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 7 g Active dry yeast
- 75 g Caster sugar
- 1 tsp Salt
- 75 g Unsalted butter
- 200 ml Milk
- 1 Egg
- 100 g Brown sugar
- 2 tsp Ground cinnamon
- 150 g Currants
- 50 g Mixed peel
- 4 tbsp Apricot jam
Instructions
In a small saucepan, melt the butter over low heat, then add the milk and heat until just warm. Remove from heat.
In a large bowl, combine the flour, yeast, 50g of caster sugar, and salt.
Add the warm milk mixture and the egg to the dry ingredients and mix until a soft dough forms.
Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Meanwhile, mix the brown sugar and cinnamon in a small bowl.
Punch down the risen dough, then roll it out into a rectangle approximately 45cm x 30cm.
Spread the remaining butter (75g) over the rolled-out dough, then sprinkle the cinnamon sugar evenly over it.
Evenly distribute the currants and mixed peel over the top.
Starting from the long edge, tightly roll the dough into a cylinder. Cut into 12 equal slices.
Place the slices, cut side up, into a greased baking tray, leaving a small gap between each.
Cover with a cloth and let them rise again for 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, gently heat the apricot jam in a small saucepan until melted.
Once the buns are out of the oven, brush them with the warm apricot jam for a shiny and sticky glaze.
Allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
4063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 2659 mg | 116% | |
| Total Carbohydrate | 779.6 g | 283% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 364.1 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 655 mg | 50% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 2460 mg | 52% | |
*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.
