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Classic Chelsea Buns

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Moderately Easy

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Picture by: jenfralat

Recipe by: Lynn Cole

The same dough can make spicy, fruit-filled Chelsea buns, or plain buns to be spread with cream and jam.

Ready in 2 hours 30 minutes

Saved as a favourite by 12 cook(s)

Ingredients

Serves: 15

3 teaspoons fresh yeast, or 2 teaspoons dried yeast, plus 1 teaspoon caster sugar
1 cup lukewarm milk
4 cups strong plain white flour
1 teaspoon salt
1/4 cup caster sugar
60 g butter
1 egg, beaten
For the Chelsea Bun Filling:
1 cup mixed dried fruit
1/3 cup chopped mixed peel
3/4 cup brown sugar
2 teaspoons ground cinnamon or mixed spice
30 g butter, melted
2 tablespoons clear honey, warmed
Sugar, for sprinkling

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Preparation method

Prep: 35 minutes | Cook: 1 hour 55 minutes

To make the dough, dissolve the fresh yeast, if using, in the milk. If using dried yeast, stir the caster sugar into 2/3 cup of the milk and whisk in the yeast. Cover the bowl and leave to stand in a warm place for 15 minutes, or until frothy, then stir in the remaining milk.

Sift the ﬂour, salt and sugar into a bowl and rub in the butter. Make a well in the centre, pour in the yeast liquid, add the beaten egg and mix to a soft dough. Knead the dough on a lightly ﬂoured surface for 5 minutes. Put into a bowl, cover and leave in a warm place for about an hour, or until doubled in size.

Combine the fruit, peel, sugar and spice. Grease a 30 x 23 cm baking or roasting tin. Turn the dough out on a ﬂoured surface and knead for 2–3 minutes, then roll out to about 50 x 25 cm. Brush with the melted butter, sprinkle evenly with the fruit mixture and roll up, like a Swiss roll, from one long side. Cut into 15 equal pieces and space evenly, cut sides up, in the greased tin. Cover loosely with plastic wrap and leave until doubled in size.

While the buns are rising, preheat the oven to 190°C. Bake for 30–35 minutes, or until well risen, golden brown and firm. Remove from the oven, brush immediately with the warmed honey and sprinkle with the sugar. Cool in the tin.

Last updated: 07 Jan 2012