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Chelsea buns in baking parchment Tried & Tested

Chelsea buns

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5 stars based on 1 ratings

These swirled fruit buns are made with strong white flour, yeast and are filled with a spiced mixed fruit, brown sugar mixture and glazed with sugar. These were first originally made at the Bun House in Chelsea in the 18th century.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:12
  • Skill level:medium

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Ingredients

  • 450g 16 oz Strong white bread flour (we like Allinson) Strong white bread flour
  • 1tsp 1tsp Salt
  • 120g 4¼ oz Butter (unsalted) diced
  • 2tsp 2tsp Easy bake yeast (we like Allinson) Easy bake yeast
  • 40g 1½ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 1 1 Egg(s) (free range) large
  • 225ml 7⅝ fl oz Milk (whole) warm
  • Oil for greasing

For the filling

  • 1½tsp 1½tsp Mixed spice
  • 75g 2¾ oz Unrefined light muscovado sugar (we like Billington's) Unrefined light muscovado sugar
  • 140g 5 oz Dried mixed fruits
  • 100g 3½ oz Marzipan cut into very small cubes

For the glaze

  • 1 1 Egg white(s) (free range) lightly whisked
  • 2tbsp 2tbsp Almonds (flaked)
  • 1tbsp 1tbsp Unrefined demerara sugar (we like Billington's) Unrefined demerara sugar
  • 2tbsp 2tbsp Apricot glaze

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Sift the flour and salt into a bowl. Rub 80g of the butter into the flour mixture until it resembles breadcrumbs, this can be done in a food processor.

    Ingredients for this step

    • 450g 16 oz Strong white bread flour (we like Allinson) Strong white bread flour
    • 1tsp 1tsp Salt
    • 80g 2⅞ oz Butter (unsalted) diced
  2. Classic mode Step 2

    Stir in the yeast and caster sugar. Mix the egg with the milk and gradually stir into the flour mixture using a butter knife until a soft dough is formed. Add only enough liquid, you may not need it all.

    Ingredients for this step

    • 2tsp 2tsp Easy bake yeast (we like Allinson) Easy bake yeast
    • 40g 1½ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
    • 1 1 Egg(s) (free range) large
    • 225ml 7⅝ fl oz Milk (whole) warm
  3. Classic mode Step 3

    Place the dough on a lightly floured surface and knead for 10 minutes (this can be done in a mixer with a dough hook on a medium speed for 4-5 minutes), until the dough is smooth and silky.

  4. Classic mode Step 4

    Place in a large lightly oiled bowl and cover with cling film and lave to rise to at least double in size, about 1-2 hours.

  5. Classic mode Step 5

    Tip the dough out onto a floured surface and roll out to a 35cm x 35cm square. Melt the remaining butter and brush this all over the surface of the dough.

    Ingredients for this step

    • 40g 1½ oz Butter (unsalted) diced
  6. Classic mode Step 6

    Mix the spice, sugar and fruit together and sprinkle all over the dough followed by the marzipan.

    Ingredients for this step

    • 1½tsp 1½tsp Mixed spice
    • 75g 2¾ oz Unrefined light muscovado sugar (we like Billington's) Unrefined light muscovado sugar
    • 140g 5 oz Dried mixed fruits
    • 100g 3½ oz Marzipan cut into very small cubes
  7. Classic mode Step 7

    Roll the dough up into a tight cylinder and cut into 12 equal slices and place cut side up into a lined 26cm round cake tin, starting around the edges and then placing in the middle. Cover the dough with a tea towel and leave to prove for another 30-45 minutes.

  8. Classic mode Step 8

    Heat the oven 200°C (fan 180°C, gas mark 6). Brush the buns with egg white, sprinkle over the almonds and demerara sugar and bake in the oven for 25-30 minutes until risen and golden brown.

    Ingredients for this step

    • 1 1 Egg white(s) (free range) lightly whisked
    • 2tbsp 2tbsp Almonds (flaked)
    • 1tbsp 1tbsp Unrefined demerara sugar (we like Billington's) Unrefined demerara sugar
  9. Classic mode Step 9

    Warm the apricot glaze and brush all over the buns as soon as they come out of the oven. Cool for 10 minutes in the tin before serving.

    Ingredients for this step

    • 2tbsp 2tbsp Apricot glaze