Chelsea Bun Recipe
Ingredients:
For the Dough:
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500g (4 cups) strong white bread flour
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75g (1/3 cup) caster sugar
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1 teaspoon salt
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2 teaspoons instant yeast
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2 teaspoons ground cinnamon
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75g (1/3 cup) unsalted butter, melted
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300ml (1 1/4 cups) whole milk, lukewarm
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1 large egg
For the Filling:
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150g (3/4 cup) mixed dried fruit (currants, sultanas, raisins, or a combination)
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50g (1/4 cup) unsalted butter, softened
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100g (1/2 cup) brown sugar (light or dark)
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg (optional, for extra warmth)
For the Sticky Glaze:
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75g (1/3 cup) caster sugar
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75ml (1/3 cup) water
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1 tablespoon honey or golden syrup
Instructions:
1. Make the Dough:
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In a large bowl, combine the flour, sugar, salt, yeast, and cinnamon. Mix until well incorporated.
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In a separate bowl, whisk together the lukewarm milk and egg. Add the melted butter and mix.
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Gradually pour the wet ingredients into the dry ingredients, mixing to form a dough. You may need to add a bit more flour if the dough is too sticky or a little extra milk if it’s too dry.
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Turn the dough out onto a floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
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Place the dough in a lightly oiled bowl, cover with a damp tea towel or plastic wrap, and let it rise for 1-1.5 hours, or until doubled in size.
2. Prepare the Filling:
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While the dough is rising, melt the butter for the filling and mix it with the brown sugar, cinnamon, and nutmeg (if using).
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Once mixed, set aside.
3. Assemble the Buns:
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Once the dough has risen, punch it down and roll it out on a floured surface to a rectangle about 40cm x 30cm (16 x 12 inches).
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Spread the cinnamon-butter mixture evenly over the surface of the dough.
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Sprinkle the dried fruit evenly over the butter mixture, pressing it lightly into the dough.
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Starting from one of the long edges, roll the dough tightly into a log.
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Slice the rolled dough into 8-10 equal pieces, depending on the size of the buns you want. Place them in a greased 9-inch round cake tin or a baking dish, leaving a little space between each bun to allow for expansion.
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Cover the tin with a clean tea towel and let the buns rise for about 30 minutes while the oven preheats to 180°C (350°F).
4. Bake the Buns:
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Bake the buns in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
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While the buns are baking, make the glaze: In a small saucepan, heat the water, sugar, and honey (or golden syrup) over low heat until the sugar has dissolved. Let it simmer for a few minutes until slightly thickened.
5. Glaze and Serve:
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When the buns are done, remove them from the oven and immediately brush the warm sticky glaze over the top of the buns.
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Let the buns cool for a few minutes in the tin before transferring them to a wire rack to cool slightly.
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Serve warm or at room temperature.
Tips:
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For an extra rich version, you can replace some of the milk with buttermilk.
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If you like your Chelsea buns extra sticky, you can increase the glaze and drizzle more over the buns once they’re out of the oven.
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You can store these buns in an airtight container for up to 3 days, though they’re best eaten fresh.
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Freezing: You can freeze unglazed buns before baking. Once cooled, wrap them tightly in plastic and foil, and freeze. To bake, thaw overnight and then glaze and bake as directed.
Enjoy your Chelsea Buns!
These sweet, buttery buns filled with fruit and topped with a sticky glaze are sure to be a crowd-pleaser. Let me know if you give this a try or if you’d like variations (like adding citrus zest or using different dried fruits)!