📝 About This Recipe
Originating from the 18th-century Chelsea Bun House in London, these iconic pastries are a masterclass in British baking. Each bun features a soft, buttery brioche-style dough coiled around a rich filling of dark brown sugar, cinnamon, and plump currants. Finished with a signature sticky sugar glaze, they offer a perfect balance of spice and sweetness that has delighted royalty and commoners alike for centuries.
🥗 Ingredients
The 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)
- 75 grams Unsalted butter (melted and slightly cooled)
- 1 Large egg (at room temperature, lightly beaten)
- 50 grams Caster sugar
The Filling
- 40 grams Unsalted butter (very soft/spreadable)
- 100 grams Soft dark brown sugar (packed)
- 2 teaspoons Ground cinnamon
- 1 teaspoon Mixed spice (or a pinch of nutmeg and cloves)
- 150 grams Dried currants (traditional; can sub with raisins)
- 50 grams Mixed candied peel (finely chopped)
The 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, whisk together the flour, yeast, caster sugar, and salt until well combined.
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2
Create a well in the center and pour in the warm milk, melted butter, and beaten egg. Stir with a wooden spoon until a soft, shaggy dough forms.
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3
Knead the dough on a lightly floured surface for about 10 minutes (or 6-7 minutes in a stand mixer with a dough hook) until it is smooth, elastic, and slightly tacky but not sticky.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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5
Gently punch down the risen dough to release the air. On a floured surface, roll the dough out into a rectangle approximately 12x16 inches (30x40cm), ensuring the long edge is facing you.
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6
Spread the softened butter evenly over the dough, leaving a 1-inch border along the top long edge.
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7
In a small bowl, mix the brown sugar, cinnamon, and mixed spice. Sprinkle this evenly over the butter, then scatter the currants and candied peel on top.
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8
Starting from the long edge closest to you, roll the dough up tightly like a Swiss roll. Brush the clean top border with a little water to seal the seam.
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9
Cut the log into 12 equal 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
Arrange the buns cut-side up in a greased rectangular baking tin (approx. 9x13 inches), spaced about 1/2 inch apart so they have room to grow and join together.
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11
Cover the tin and let the buns prove for another 30-45 minutes until they are puffy and 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 and sound hollow when tapped.
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13
While the buns bake, prepare the glaze by heating the milk and sugar in a small saucepan until the sugar dissolves and the mixture bubbles slightly.
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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 piping hot to create that iconic sticky 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 warm but not hot; anything over 110°F can kill the yeast. If you find the dough too sticky to handle, resist adding too much flour; instead, use a bench scraper and keep kneading until the gluten develops. Soak your currants in a little warm tea or apple juice for 15 minutes before using to make them extra plump and juicy. To get perfectly even slices, cut the log in half first, then quarters, then cut each quarter into three. Always glaze the buns immediately upon exiting the oven; the heat helps the glaze soak in slightly while setting into a beautiful shine.
🍽️ Serving Suggestions
Serve warm with a generous smear of salted Cornish butter. Pair with a strong pot of English Breakfast tea for the quintessential afternoon treat. For an indulgent dessert, serve a warm bun with a scoop of vanilla bean ice cream. They are best enjoyed on the day of baking, but can be refreshed for 10 seconds in the microwave the next day. Accompany with sharp cheddar cheese for a traditional British 'sweet and savory' snack.