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Chelsea Buns STAMP

Chelsea buns by Allinson

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3.75 stars based on 4 ratings

The humble Chelsea Bun is a classic teatime treat, but did you know it was favoured by German Royalty as far back as the 18th Century? Luckily, we know you don’t need a crown to appreciate this delicious desert. Experienced bakers can whip up a batch with our easy-to-follow six-step guide using Allinson sweet dough.

Key Information

  • Prep:
  • Bake:
  • Serves:16
  • Skill level:easy

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Ingredients

For the dough

  • 500g 17⅝ oz Strong white bread flour (we use Allinson) Strong white bread flour
  • 7g ⅜ oz Easy bake yeast (we use Allinson) Easy bake yeast
  • 275ml 9⅜ fl oz Milk (whole)
  • 50g 1⅞ oz Butter (unsalted) cold, diced
  • 1 1 Egg(s) (free range) medium, beaten
  • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's)
  • 1½tsp 1 .5tsp Salt

Plus

  • 50g 1⅞ oz Butter (unsalted) melted, plus extra for greasing
  • 75g 2¾ oz Unrefined light muscovado sugar (we use Billington's)
  • 2tsp 2tsp Mixed spice
  • 100g 3½ oz Currants
  • 2 2 Lemon zest

For the icing

  • 50g 1⅞ oz Icing sugar (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    MIX

    Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

    Ingredients for this step

    • 275ml 9⅜ fl oz Milk (whole)
    • 50g 1⅞ oz Butter (unsalted) melted, plus extra for greasing
    • 500g 17⅝ oz Strong white bread flour (we use Allinson) Strong white bread flour
    • 7g ⅜ oz Easy bake yeast (we use Allinson) Easy bake yeast
    • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's)
    • 1½tsp 1 .5tsp Salt
    • 1 1 Egg(s) (free range) medium, beaten
  2. Classic mode Step 2

    KNEAD

    Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

     

  3. Classic mode Step 3

    RISE

    Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is. Mash together the melted butter, muscovado sugar, spice, currants and zest.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted) melted, plus extra for greasing
    • 75g 2¾ oz Unrefined light muscovado sugar (we use Billington's)
    • 2tsp 2tsp Mixed spice
    • 100g 3½ oz Currants
    • 2 2 Lemon zest
  4. Classic mode Step 4

    SHAPE

    Knock back the dough by gently kneading just 5 times to get the air out. Roll into a 20 x 45cm rectangle and sprinkle over the currant and sugar mix. Roll up tightly from one of the long sides like a swiss roll, then cut into 16 even pinwheels slices. Grease a 23cm square tin with more butter. Arrange the slices inside in a 4 x 4 pattern with the cut-sides up.

  5. Classic mode Step 5

    PROVE

    Preheat your oven to 180°C (160°C fan, gas mark 4).

    Cover the dough again with a clean tea towel and leave to prove until nearly doubled in size.

  6. Classic mode Step 6

    BAKE

    Bake the tin of buns for 35 minutes until golden and the dough cooked through. Leave the buns to cool for 20 minutes in the tin, then lift onto a wire rack to cool completely. Drizzle over some white icing to decorate and leave to set before tearing off buns to eat.

    Ingredients for this step

    • 50g 1⅞ oz Icing sugar (we use Silver Spoon)