📝 About This Recipe
Originating from the 18th-century Chelsea Bun House in London, these iconic treats are the quintessential British tea-time indulgence. Each bun features a pillowy-soft, butter-enriched dough rolled around a luscious filling of dark brown sugar, warming mixed spice, and plump currants. Finished with a signature sticky sugar glaze, they offer a perfect balance of citrus zest and deep caramel notes that make them far superior to a standard cinnamon roll.
🥗 Ingredients
The Enriched Dough
- 500 grams Strong white bread flour (plus extra for dusting)
- 7 grams Fast-action dried yeast (one standard sachet)
- 1 teaspoon Fine sea salt
- 60 grams Unsalted butter (softened and cubed)
- 250 ml Whole milk (lukewarm)
- 1 Large egg (at room temperature, lightly beaten)
- 50 grams Caster sugar
The Filling
- 45 grams Unsalted butter (very soft/melted)
- 100 grams Soft dark brown sugar (packed)
- 150 grams Dried currants (traditional; can substitute with sultanas)
- 2 teaspoons Mixed spice (or a blend of cinnamon, nutmeg, and cloves)
- 1 tablespoon Orange zest (from one large orange)
- 50 grams Candied mixed peel (finely chopped)
The Glaze
- 2 tablespoons Caster sugar
- 2 tablespoons Milk
👨🍳 Instructions
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1
In a large mixing bowl (or the bowl of a stand mixer), combine the bread flour, yeast, salt, and caster sugar. Ensure the salt and yeast are on opposite sides of the bowl initially.
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2
Make a well in the center and pour in the warm milk, beaten egg, and softened butter cubes. Stir with a wooden spoon until a shaggy dough forms.
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3
Knead the dough on a lightly floured surface for about 10 minutes (or 7 minutes using a dough hook on medium-low speed) until it is smooth, elastic, and slightly tacky to the touch.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth or cling film, and leave to rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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5
Once risen, gently punch the dough down to release the air. Transfer to a floured surface and roll it out into a rectangle roughly 30cm x 45cm (12x18 inches).
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6
Brush the entire surface of the dough with the melted butter, leaving a 1cm border clear along one of the long edges.
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7
In a small bowl, mix the dark brown sugar, mixed spice, orange zest, currants, and candied peel. Sprinkle this mixture evenly over the buttered dough.
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8
Starting from the long edge covered in filling, roll the dough up tightly like a Swiss roll. Brush the clean border with a little water or milk to seal the seam.
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9
Using a sharp serrated knife or a piece of unflavored dental floss, cut the log into 12 equal-sized rounds (about 3-4cm thick).
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10
Grease a rectangular baking tin (approx 20x30cm). Place the buns in the tin, cut-side up, in a 3x4 grid. They should be close together but not quite touching; they will join during the second rise.
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11
Cover the tin loosely and let the buns prove for another 45-60 minutes until they have puffed up and are touching each other.
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12
Preheat your oven to 190°C (375°F/Gas Mark 5). Bake the buns for 20-25 minutes until they are golden brown on top and sound hollow when tapped.
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13
While the buns bake, prepare the glaze by heating the sugar and milk in a small saucepan over low heat until the sugar has completely dissolved and the mixture is syrupy.
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14
As soon as the buns come out of the oven, brush them generously with the hot sugar glaze while they are still in the tin. This creates that classic sticky Chelsea Bun finish.
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15
Allow the buns to cool slightly in the tin before transferring them to a wire rack. These are best served warm, pulled apart by hand.
💡 Chef's Tips
For the softest crumb, ensure your milk is lukewarm (about 38°C); too hot will kill the yeast, and too cold will slow the rise. If the buns are browning too quickly in the oven, cover them loosely with a sheet of foil for the last 5-10 minutes. Always use 'strong' bread flour rather than all-purpose; the higher protein content is essential for the structure of an enriched dough. To get perfectly clean cuts without squashing the dough, use a piece of dental floss: slide it under the log, cross it over the top, and pull quickly. If you don't like currants, you can use raisins or chopped dried cranberries for a modern twist.
🍽️ Serving Suggestions
Serve warm with a thick smear of salted farmhouse butter. Pair with a pot of strong Earl Grey or English Breakfast tea. For a decadent dessert, serve with a dollop of clotted cream. These are best eaten on the day of baking, but can be toasted the next day to revive the texture. Enjoy alongside a sharp cheddar cheese for a traditional British 'sweet and savory' snack.