Classic Chelsea Buns

Classic Chelsea Buns


19 people made this

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

Lynn Cole

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
  • 60g 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
  • 30g butter, melted
  • 2 tablespoons clear honey, warmed
  • Sugar, for sprinkling

Preparation:55min  ›  Cook:35min  ›  Extra time:1hour rising  ›  Ready in:2hours30min 

  1. 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.
  2. 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.
  3. 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.
  4. While the buns are rising, preheat the oven to 190 degrees 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.

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Reviews (5)


These are NOT!!! Chelsea buns. They are scrolls. - 12 May 2011


Good basic sweet dough recipe changed the yeast to a pkt of instant dried yeast (7g) and the glaze to a cup of icing sugar and few teaspoons of boiling water into a paste and put on straight from the oven yummy - 03 Nov 2012


These are delicious! only second time every using dried yeast and was a bit daunting. But they turned out perfectly. My whole house smell of a sweet bakery. I changed the recipe a bit - instead of using the Chelsea bun filling recipe I brushed with butter, generous sprinkle of cinnamon and brown sugar then sultanas. Once baked a brushed tops with honey and drizzled icing on Top. (icing sugar, vanilla essence and little boiling water). Sticky goodness!! - 27 Mar 2015

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