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Chelsea Buns

The Quirky Foodster Team

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30 minutes (plus rising)
Prep
28 minutes
Cook
9
Servings

Ingredients

  • 500 g (4 cups) Strong white bread flour
  • 250 ml (1 cup) Milk, warm
  • 7g (2 1/4 tsp) Instant yeast
  • 60 g (1/4 cup + 1 tbsp) Caster sugar
  • 60 g + 40 g (4 tbsp + 3 tbsp) Butter, softened, plus extra for filling
  • 1 Egg
  • 1/2 tsp Salt
  • 150 g (1 cup) Mixed dried fruit (sultanas, currants,
  • 80 g (1/3 cup packed) Light brown sugar
  • 1 1/2 tsp Ground cinnamon
  • 2 tbsp Honey, for glazing

Method

  1. Dissolve the yeast and 1 tablespoon of the caster sugar in the warm milk, and let stand for 10 minutes until foamy.
  2. Combine the flour, remaining caster sugar and salt in a large bowl.
  3. Add the yeast mixture, egg and 60 g softened butter, and mix until a soft dough forms.
  4. Knead for about 8 minutes until smooth and elastic.
  5. Cover and let rise in a warm place for about 1 hour, until doubled in size.
  6. Roll the dough out into a large rectangle, about 30 by 40 cm (12 by 16 in).
  7. Spread the remaining 40 g of softened butter evenly over the dough.
  8. Sprinkle over the mixed dried fruit, brown sugar and cinnamon, leaving a small border along one long edge.
  9. Roll the dough up tightly from the filled long edge into a log.
  10. Cut the log into 9 equal rounds and arrange them, cut-side up, in a greased square baking tin, leaving a little space between each.
  11. Cover and let rise for a further 30 to 40 minutes until puffed and touching.
  12. Preheat the oven to 190°C (375°F).
  13. Bake for 25 to 30 minutes until golden brown and cooked through.
  14. Brush the warm buns with honey while still in the tin, then cool slightly before pulling apart to serve.

Introduction: A soft, spiralled sweet bun studded with dried fruit and spice, the Chelsea bun originated at the Chelsea Bun House in London in the 18th century, where it became so popular that crowds, including members of the royal family, would gather to buy them fresh.

Cultural Background: A soft, spiralled sweet bun studded with dried fruit and spice, the Chelsea bun originated at the Chelsea Bun House in London in the 18th century, where it became so popular that crowds, including members of the royal family, would gather to buy them fresh.

Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Reheating: Warm individual buns in an oven at 150°C (300°F) for about 5 minutes, or briefly in a microwave for a softer result.

Tips: Roll the log up tightly, as a loose roll can cause the spiral filling to fall out during slicing and baking. Space the buns close enough in the tin to touch as they rise, which helps them keep their soft, pull-apart sides.

Variations: A lemon glaze icing can be drizzled over the cooled buns instead of a honey glaze. Chopped candied cherries can be added to the fruit filling for extra colour. A vegan version uses plant-based milk, butter and a flax egg. For a vegan version, substitute a plant-based milk and butter, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), keeping the same shaping and filling method.

Nutrition: Calories: 310 kcal | Protein: 7 g | Carbs: 52 g | Fat: 9 g

FAQs:

Q: Why are Chelsea buns square rather than round?
A: They are traditionally baked close together in a square or rectangular tin so that as they rise and touch, they form soft, pull-apart sides rather than fully rounded individual buns.

Q: Can I prepare the dough the night before?
A: Yes, the shaped, unbaked buns can be left to rise slowly overnight in the refrigerator and brought to room temperature before baking the next morning.

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