📝 About This Recipe
First created in the 18th century at the Old Chelsea Bun House, these iconic British pastries are a sophisticated cousin to the cinnamon roll. Featuring a rich, buttery brioche-style dough scented with lemon zest and a spiced fruit filling, they are famous for their distinctive square shape and sticky glaze. Each bite offers a perfect balance of soft, pillowy crumb and crunchy, caramelized edges that define the quintessential London breakfast experience.
🥗 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
- 250 ml Whole Milk (lukewarm, about 100°F)
- 60 grams Unsalted Butter (melted and cooled slightly)
- 1 Large Egg (at room temperature, lightly beaten)
- 50 grams Caster Sugar
- 1 tablespoon Lemon Zest (finely grated)
The Spiced Fruit Filling
- 40 grams Unsalted Butter (very soft, for spreading)
- 100 grams Soft Dark Brown Sugar (packed)
- 200 grams Mixed Dried Fruit (currants, sultanas, and mixed peel)
- 2 teaspoons Ground Mixed Spice (or a blend of cinnamon, nutmeg, and cloves)
The Sticky Glaze
- 2 tablespoons Milk
- 2 tablespoons Caster Sugar
- 1 tablespoon Honey or Apricot Jam (for extra shine)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, combine the flour, yeast, caster sugar, salt, and lemon zest. Whisk briefly to distribute the ingredients.
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2
Make a well in the center and pour in the lukewarm milk, melted butter, and the beaten egg. Stir with a wooden spoon until a soft, shaggy dough forms.
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3
Knead the dough using a dough hook on medium speed for 8-10 minutes, or by hand on a lightly floured surface for 12 minutes, until the dough is smooth, elastic, and bounces back when poked.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and leave to rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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5
Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12x16 inches (30x40cm).
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6
Spread the 40g of softened butter evenly over the dough rectangle, leaving a 1/2 inch border along the long edge furthest from you.
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7
Mix the brown sugar and mixed spice together, then sprinkle this evenly over the buttered dough. Scatter the dried fruit mix generously over the top.
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8
Starting from the long edge closest to you, roll the dough up tightly into a log. Lightly brush the clean border with a little water to seal the seam.
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9
Trim the uneven ends, then cut the log into 12 even slices (about 1.5 inches thick) using a sharp serrated knife or a piece of unflavored dental floss for a clean cut.
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10
Grease a rectangular baking tin (approx 9x13 inches). Place the buns cut-side up in the tin, arranged in 3 rows of 4. They should be close but not quite touching; they will join as they rise.
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11
Cover the tin and let the buns prove for another 45-60 minutes until they have expanded and are touching each other. Preheat your oven to 190°C (375°F) during this time.
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12
Bake for 20-25 minutes until the buns are deep golden brown. While they bake, heat the glaze ingredients in a small saucepan until the sugar is dissolved and the liquid is syrupy.
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13
As soon as the buns come out of the oven, brush them generously with the warm glaze while they are still piping hot. This creates the signature sticky finish.
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14
Allow the buns to cool in the tin for 10 minutes before transferring them to a wire rack. Pull them apart to serve while still slightly warm.
💡 Chef's Tips
For the softest texture, ensure your milk is lukewarm but not hot; heat above 110°F can kill the yeast. If your dried fruit feels hard, soak it in warm tea or apple juice for 15 minutes then drain well before using. Use a 'slap and fold' technique if kneading by hand to incorporate air without adding too much extra flour. To get perfectly even slices, cut the log in half first, then quarters, then cut each quarter into three. Avoid over-baking; the buns should be golden but still soft in the center where they touch.
🍽️ Serving Suggestions
Serve warm with a thick smear of salted farmhouse butter. Pair with a strong cup of English Breakfast tea or a dark roast coffee. For a decadent brunch, serve alongside thick-cut grilled back bacon. Enjoy as a mid-morning snack with a glass of cold milk. Leftovers can be lightly toasted and served with clotted cream.