Chelsea Buns
User Reviews
5
105 reviews
Excellent
Chelsea Buns
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Chelsea Buns are sweet yeast rolls made from a soft dough spiced with mixed spices and filled with a butter, brown sugar, cinnamon, currant, and candied lemon peel mixture. The dough rises before being rolled out, spread with filling, and baked until golden. A simple sugar glaze finishes the buns with a shiny, sweet surface. These buns offer a fragrant, tender pastry with spiced fruity sweetness suitable for breakfast or teatime.
Description
The dough for Chelsea Buns combines all-purpose flour with yeast, mixed spice, brown sugar, salt, butter, milk, and egg. Kneading develops gluten to create a smooth, pliable dough. After the dough rises and doubles in size, it is rolled into a rectangle and spread evenly with softened butter. The filling of brown sugar, mixed spice, cinnamon, currants, and finely chopped candied lemon peel is sprinkled over the buttered dough. The dough is then rolled tightly into a log and cut into individual buns.
These buns bake to a golden color and tender crumb with aromatic spices and bursts of fruity sweetness from currants and candied peel. After baking, they are brushed with a simple sugar and water glaze to add shine and a lightly crisp surface. Chelsea Buns are traditionally enjoyed warm, offering a delicate balance between fragrant spices, sweetness, and soft texture.
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Ingredients
- For the dough:
- 2 3/4 cups all-purpose flour
- 2 1/4 teaspoons instant yeast
- 1 teaspoon mixed spice
- mixed spice recommended for best flavor, homemade
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 3 tablespoons butter , very soft or melted and mostly cooled
- 3/4 cup milk , room temperature
- 1 egg large
- For the filling:
- 6 tablespoons butter , softened
- 1/2 cup brown sugar
- 2 teaspoons mixed spice
- 1 teaspoon ground cinnamon
- 3/4 cup currants dried
- 3 tablespoons candied lemon peel , finely chopped
- lemon peel same method as for orange; very strongly recommended for BEST flavor), finely chopped, homemade, candied or store bought
- FOR THE GLAZE:
- 4 tablespoons granulated sugar
- 3 tablespoons water
Instructions
- Place all of the ingredients for the dough in the bowl of a stand mixer with the dough hook attached. Knead the dough on medium speed for 5-7 minutes until a soft, smooth dough forms (alternatively knead by hand on a floured surface for 10 minutes). If it's too sticky, add a little more flour or if it's too dry add a little more milk. Remove the dough, lightly spray the bowl with oil, form the dough into a ball, place it back in the bowl and cover with plastic wrap. Let the dough rest in a warm place until it has nearly doubled in size, about an hour or longer. Preheat oven to 375°F/190°C. Grease a 8x8 or 9x9 inch square baking pan.
- Roll the dough out onto a silicone mat or very lightly floured surface in a 14×8 inch (36x20cm) rectangle. Spread the butter evenly over the surface of the dough, leaving a border at the side furthest away from you. Evenly sprinkle the brown sugar over the buttered area followed by the mixed spice and cinnamon and then the dried currants and candied lemon peel. Pick up the side of the dough closest to you and roll the dough into a log. Trim off a little dough from each end to tidy it and then cut the roll into 9 equal slices. Place the rolls cut side up in the greased square baking pan and cover with plastic wrap. Let rise in a warm place for about 30 minutes, or until puffy and nearly doubled in size. Bake on the middle shelf for roughly 18-25 minutes or until golden brown. For precise doneness, an instant read thermometer will register between 195–200°F (91–93°C) when they're done.
- While the Chelsea buns are baking (towards the end) make the glaze: Combine the sugar and water in a small saucepan and stir over medium heat until the sugar is melted and the syrup just begins to bubble then remove from the heat. This will produce a clear, sticky glaze. If you prefer a firmer glaze let the syrup boil for a minute or two longer. Take the Chelsea buns out of the oven and, while they're still hot, brush the tops with the sugar glaze. Let cool until just warm and then turn them out onto a serving tray and serve.
Equipments used:
Nutrition Information
Show Details
Serving
1bun
Calories
392kcal
(20%)
Carbohydrates
66g
(22%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
51mg
(17%)
Sodium
251mg
(10%)
Potassium
233mg
(5%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
421IU
(8%)
Vitamin C
1mg
(1%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1bun | |
| Calories | 392kcal | 20% |
| Carbohydrates | 66g | 22% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 51mg | 17% |
| Sodium | 251mg | 10% |
| Potassium | 233mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 421IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
105 reviews
Excellent
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