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Chelsea Buns
Soft, sweet, and beautifully spiced, these traditional Chelsea buns are a cherished British favourite. First made famous in the 18th century at London’s historic Chelsea Bun House, their irresistible swirl of fruit and spice has kept them popular for generations. Our recipe pairs a light, pillowy dough made with Strong White Bread Flour and a rich filling of dried fruit, sugar, and warm spice. Once baked, the buns turn golden, sticky, and wonderfully fragrant - perfect enjoyed warm from the oven.
Ingredients
- 50g currants
- 1 tbsp water
- 300g Wessex Mill Strong White Bread Flour
- 1 tbsp sugar
- 2 tsp quick yeast
- ½ tsp mixed spice
- 50g butter
- 150g milk
- 1 egg
- 3 tbsp demerara sugar
- plus flour, for dusting
- plus butter, for tray
- plus water, for brushing
- plus caster sugar, for sprinkling
Equipment
- 1 x Swiss roll baking tray
- 2 x mixing bowls
- 1 x pastry brush
- 1 x saucepan
Method
180°C, Fan 160°C, 350°F, Gas 4
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Put the currants, and water into a bowl, stir to combine and set aside.
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Measure the flour, sugar, quick yeast and mixed spice into a mixing bowl and stir to combine.
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Chop the butter into a saucepan over a gentle heat until melted then remove from the heat.
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Add the milk and egg into the saucepan, stir to combine then pour into the mixing bowl and stir to make a dough.
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Knead the dough in the bowl for 100 presses then cover with an inverted bowl and leave in a warm place to double in size, about 2 hours depending on the room temperature.
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Rub some butter around the inside of a Swiss roll tray or insert a baking liner.
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Dust the worktop and dough with flour, roll it into a 40x40cm/16×16 inch square and brush all the edges with water.
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Spread the currants over the dough and scatter the Demerara sugar over the top.
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Gently lift up one side of the dough and roll up the dough tightly, like a Swiss roll.
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Using a sharp knife cut the dough roll into 9 equal slices.
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Arrange the slices on the baking tray, in three rows of three, 2cm/¾ inch apart and gently flatten the tops so they are even.
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Cover and leave to rise in a warm place for 40 minutes.
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Preheat the oven and bake for 20 minutes.
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Remove the tray from the oven, brush all over with water and sprinkle liberally with caster sugar.
