Chelsea buns recipe

Seasonal celebrations with loved ones centre on barbecues and picnics. This weekend, invite some friends around for tea or a braai and serve this Chelsea bun recipe. In the 18th century, the Bun House in Chelsea, where the original Chelsea buns were prepared. The yeast dough used to make the bun is enriched with ingredients including lemon peel, cinnamon, and mixed spices. The greatest way to enjoy them is with a group of close friends and a hot beverage.

Chelsea buns suggestions

First, the dough is smoothed out and then filled with a filling made from the currents, brown sugar, and butter. The dough is then shaped into a log and then cut into pieces. The dough has to rest twice, so save this recipe for the weekend. Make sure the honey is heated and the buns are still hot before you try to glaze them. This also aids in the absorption of the sweet honey or syrup for the delicious bite every time.

It’s baking time on the weekends. Feel free to make a pot of tea or coffee and try out this classic Chelsea bun recipe anytime you want.

Chelsea buns recipe

Recipe by Gary Dunn

Course: Dessert

Cuisine: British

Difficulty: Easy

Servings: 10 buns

Prep time: 25 minutes

Cooking time: 35 minutes

Total time: 1 hour 

Ingredients

• 170g plain flour

• ½ tsp salt

• 1 egg, beaten

• 15g butter, melted

• For the yeast liquid:

• 3 level tsp dry yeast

• 250ml warm milk less 3 tablespoons

• ½ tsp sugar

• 30g plain flour

• For the filling

• 15g butter, melted

• 30g soft brown sugar

• 90g currants

• 30g lemon peel, chopped

• honey for glazing

Method

• Blend yeast with warm milk (45°C), sugar and 2 oz. flour. Leave until frothy, about 20-30 minutes.
• Mix remaining flour and salt together. Add to yeast mixture with beaten egg and melted butter, mix well.
• Knead dough on a lightly floured table for about 10 minutes.
• Put to rise in a large greased bowl with greased plastic over the top,, until double in size (see Notes below). Remove plastic; knead well on a lightly floured table and roll into a rectangle approximately 23 to 30-cm .
• Brush with remaining butter and sprinkle on sugar and fruit.
• Roll up as for a Swiss roll and seal edge. Cut into 10 slices.
• Leave to rise on a greased tray or in muffin tins with loose greased plastic over top, until dough feels springy.
• Remove plastic. Bake in a 180°C oven for 30-35 minutes.
• Place on a wire tray and glaze hot buns with a wet brush dipped in honey.