Chelsea Buns
Chelsea Buns from United Kingdom.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 35 min
- Cook
- 28 min
- Rest
- 30 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.
What you'll need
11 ingredients. Tap each one once it's out on the bench.
Ingredients
- Wheat flour500 g
- Salt4.9 ml
- Yeast7 g
- Milk330 ml
- Butter65 g
- Egg1
- Neutral oilto taste
- Brown sugar75 g
- Cinnamon9.9 ml
- Dried fruit150 g
- 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 min
Step 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 min
Step 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
Nutrition
Per serving · estimate
- Calories
- 774 kcal
- Protein
- 17.8 g
- Carbs
- 132.2 g
- Fat
- 19.3 g
- Saturated fat
- 10.6 g
- Fibre
- 6.1 g
- Sugar
- 33.1 g
- Sodium
- 542 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Milk
- Eggs
- Vegetarian
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
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
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. 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.
How long does Chelsea Buns take?
1 hr 33 min all in — 35 min prep, 28 min cook, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
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.
8 more questionsFewer questions
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 brown sugar?
75 g of Brown 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.