📝 About This Recipe
Originating from the famous 18th-century Chelsea Bun House, these iconic British treats are the sophisticated cousins of the cinnamon roll. Each coil is packed with citrus-scented currants and a heady mix of warm spices, finished with a signature sticky sugar glaze that shimmers like a jewel. Perfectly square and delightfully soft, they represent the very best of traditional British tea-time baking.
🥗 Ingredients
For 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)
- 60 grams Unsalted Butter (melted and cooled slightly)
- 1 Large Egg (at room temperature, lightly beaten)
- 50 grams Caster Sugar
The Spiced Filling
- 45 grams Unsalted Butter (very soft/spreadable)
- 75 grams Light Brown Soft Sugar (packed)
- 150 grams Dried Currants (traditional; can sub with raisins)
- 50 grams Mixed Peel (finely chopped candied citrus)
- 2 teaspoons Ground Mixed Spice (or a blend of cinnamon, nutmeg, and cloves)
- 1 tsp Lemon Zest (freshly grated)
The Signature Glaze
- 2 tablespoons Milk
- 2 tablespoons Caster Sugar
👨🍳 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. Whisk briefly to distribute the ingredients.
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2
Create a well in the center and pour in the warm milk, melted butter, and the beaten egg. Mix until a rough, sticky dough forms.
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3
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-7 minutes in a mixer with a dough hook) until it 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 cling film, and leave to rise in a warm, draught-free spot for 1 to 1.5 hours, or until doubled in size.
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5
While the dough rises, prepare your filling by mixing the brown sugar, mixed spice, and lemon zest in a small bowl. Grease a 9x13 inch rectangular baking tin with butter.
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6
Once risen, turn the dough out onto a floured surface and gently knock it back (punch out the air). Roll it out into a large rectangle, approximately 30cm x 45cm (12x18 inches).
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7
Spread the softened butter evenly over the dough, leaving a 1cm border along the long edge furthest from you.
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8
Sprinkle the spiced sugar mixture over the butter, then evenly distribute the currants and mixed peel over the top.
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9
Starting from the long edge closest to you, roll the dough up tightly into a long cylinder. Seal the seam by pinching the dough lightly.
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10
Using a sharp serrated knife or a piece of unflavored dental floss, cut the log into 12 equal slices (each about 3-4cm thick).
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11
Place the slices cut-side up into the prepared tin, arranged in 3 rows of 4. They should be close but not quite touching. Cover and let rise again for 30-45 minutes until puffy and touching.
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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 and sound hollow when tapped on top.
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13
While the buns bake, make the glaze by heating the milk and sugar in a small saucepan until the sugar has completely dissolved and the liquid is syrupy.
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14
As soon as the buns come out of the oven, brush them generously with the hot milk glaze while they are still piping hot to ensure a sticky, shiny finish.
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15
Allow the buns to cool in the tin for 10 minutes before transferring to a wire rack. Pull them apart to serve.
💡 Chef's Tips
For the softest texture, ensure your milk is lukewarm (about 38°C); too hot will kill the yeast, too cold will slow the rise. If you find the dough too sticky to handle, resist adding too much extra flour; use a bench scraper to help with the kneading instead. To get perfectly clean cuts without squashing the dough, slide a piece of dental floss under the log, cross it over the top, and pull quickly. Traditional Chelsea buns are square-edged because they bake against each other; don't be afraid to crowd them in the tin. If you aren't a fan of mixed peel, replace it with extra lemon or orange zest for that essential citrus note.
🍽️ Serving Suggestions
Serve warm from the oven with a generous smear of salted farmhouse butter. Pair with a pot of strong English Breakfast tea or Earl Grey for the ultimate afternoon experience. For a modern twist, serve alongside a sharp lemon curd for dipping. These are best eaten on the day of baking, but can be toasted the next day for a delicious breakfast. Enjoy as part of a traditional British High Tea spread alongside finger sandwiches and scones.