Chelsea Buns
Chelsea Buns from United Kingdom. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 35 min
- Cook
- 28 min
- Total
- 1 hr 33 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast. Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm. Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough.
Ingredients
- Wheat flour500 g
- Salt4.9 ml
- Yeast7 g
- Milk300 ml
- Butter40 g
- Egg1
- Neutral oilto taste
- Butter25 g
- Sugar75 g
- Ground Cinnamon9.9 ml
- Dried Fruit150 g
- Milk30 ml
- Sugar30 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
Step 2
Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm. Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough.
Step 3
(You may need to add a little extra flour.) Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
Step 4
Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil.
Step 5
Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size. Lightly grease a baking tray.
Step 6
For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick.
Step 7
Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit. Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice.
Step 8
Cover with a tea towel and set aside to rise for 30 minutes. Preheat oven to 190C/375F/Gas 5.
30 minStep 9
Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown. Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling.
25 minStep 10
Reduce the heat and simmer for 2-3 minutes. Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.
3 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Chelsea Buns take?
1 hr 33 min all in — 35 min prep, 28 min cook, 30 min rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray, Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much sugar?
75 g of Sugar.
How much sugar?
2 tbsp of Sugar.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.