Chelsea Bun Recipe
British · Dessert · 55 min total
A classic British sweet bun filled with dried fruit and spices, topped with a sticky glaze. This recipe yields soft, fluffy buns perfect for tea time.
30
min prep
min prep
25
min cook
min cook
9
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1/2 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup mixed dried fruit (raisins, currants, candied peel)
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground mixed spice (or nutmeg)
- 2 tbsp unsalted butter, softened (for filling)
- 1/4 cup apricot jam (for glaze)
- 1 tbsp water (for glaze)
Instructions
- In a large bowl, combine flour, 1/4 cup sugar, yeast, and salt. Add warm milk, melted butter, and eggs; mix until a dough forms.
- Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
- Punch down dough. Roll out on a floured surface into a 12x9-inch rectangle. Spread softened butter over dough.
- Mix brown sugar, cinnamon, and mixed spice; sprinkle over butter. Scatter dried fruit evenly.
- Roll up tightly from the long side, like a jelly roll. Pinch seam to seal. Cut into 9 equal slices.
- Place slices cut-side up in a greased 9-inch square baking pan. Cover and let rise 30 minutes until puffy.
- Preheat oven to 375°F (190°C). Bake buns for 20-25 minutes until golden brown.
- While warm, heat apricot jam with water until melted; brush over buns. Cool in pan on a wire rack.
Tips
- For extra shine, use a sugar glaze (1/2 cup powdered sugar + 1 tbsp milk) instead of apricot jam.
- Store in an airtight container for up to 3 days; reheat briefly before serving.
- Add 1/2 tsp vanilla extract to the dough for extra flavor.
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