Chelsea Buns

A fresh Chelsea bun, light and lovely with just the right amount of sweetness absolutely hits the spot ! I use a non sticky glaze for bread buns – I just find it more convenient the next day if you decide to toast them – then the toaster doesn’t set alight !! Link to "how to video"


Start by mixing the filling. Place the mixed fruit, spice, lemon zest and juice in a small bowl add the sugar then set aside for 2 hours.  The fruit will absorb the sugar and juice.

To make the dough: In the bowl of a large table top mixer place the yeast (dried or fresh) then add the warm milk and soft butter.  Give a stir with a fork then add the flour, salt and the egg yolk.  Using the dough hook mix on a low speed for about 10 minutes until the dough has come together and is smooth and elastic.

Remove from the mixer bowl and knead with the hands to a smooth ball then transfer it to a well greased bowl then cover with greased cling film or shower cap.

Leave to rise in a warm place until the dough has doubled in size – about an hour to an hour and a half.

Take the risen dough from the bowl, transfer to a lightly floured surface and knock back gently with the fingers to remove any air bubbles then I like to use a clean tea towel which has been sprinkled with flour to then roll out the dough to a rectangle measuring 40cm x 30cm approx..

Brush the cooled melted butter over the dough then sprinkle over the soaked fruit. Use then the tea towel as an aid and start to roll the dough towards you.  The long sides of the rectangle placed top and bottom.  Roll into a long sausage shape and finish the roll with the seam underneath.  Trim off each end and discard (there is no filling in the ends).  Cut then 9 even sized pieces each measuring about 4cm and lay these well spaced apart, cut side uppermost in the prepared cake tin.

Cover and leave to prove for about 30-40 minutes until the buns have doubled in size and almost touching each other.    Towards the end of the proving time heat the oven to 200 degrees c (fan)

To make the non sticky glaze simply beat together the egg white and sugar until combined then brush over the risen buns.  Do this carefully –  then immediately pop them into the oven and bake for 25-30 minutes in total.

Whilst the buns are baking make the lemon icing and transfer to an icing bag.

Check the buns after 20 minutes. They will probably be well coloured due to the glaze.  Take them out of the oven and quickly turn out onto a metal cooling rack.  This is easily and quickly done because you have a paper lining to your buns.   Pop them back into the oven (on the metal rack with paper removed and bake them upside down for a further 5 minutes.  You will then have well coloured buns top and bottom.

When the buns have completely cooled drizzle over the lemon icing.

TIP : If you want to further enhance the glaze on your Chelsea Buns – 1 tbsp. apricot jam heated with 1 tbsp. water to a syrup can be applied to your buns after baking and before you drizzle over the water icing.

< Back to Recipes