Cocktail Recipes, Spirits, and Local Bars

Warm and toasty Chelsea buns recipe

Warm and toasty Chelsea buns recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Loaf cake
  • Fruit loaf

A wonderful treat which isn't too sweet and sickly. These Chelsea buns are ideal for occasions such as Christmas or Mother's Day when you want something a little bit special.

Gloucestershire, England, UK

14 people made this

IngredientsMakes: 16 Chelsea buns

  • For the buns
  • 450g strong white bread flour
  • 1 pinch salt
  • 50g butter or margarine
  • 50g soft light brown sugar
  • 1 (7g) sachet fast action dried bread yeast
  • 150ml milk, warmed
  • 2 medium eggs, beaten
  • For the filling
  • 50g soft light brown sugar
  • 100g mixed dried fruit
  • 1 teaspoon ground cinnamon (optional)
  • 25g butter or margarine, melted
  • For the glaze
  • 50g caster sugar
  • 2 tablespoons milk
  • 50g butter
  • 50g runny honey

MethodPrep:30min ›Cook:25min ›Ready in:55min

    For the buns:

  1. Mix the strong white bread flour and the salt together in a bowl, rub in the butter or margarine and then stir in the sugar and yeast.
  2. Add the milk and eggs to the mixture and bind to form a dough. On a flour covered surface, knead well for a minimum of 10 minutes.
  3. Place the dough back in the bowl and cover (can be a polythene bag, cling film etc.) leave in a warm place until the dough has risen.
  4. For the filling:

  5. Meanwhile mix together all of the dry ingredients for the filling (doesn't matter which order) and set aside. Grease two deep (20cm) cake tins.
  6. When the risen dough is ready, roll out to a 35cm square (roughly). Brush with the 25g melted butter and sprinkle over the fruit filling mixture.
  7. Roll up the dough like a Swiss roll, and cut up into 16 slices (can be less if you want the buns to be thicker).
  8. Place the pieces cut side down in the prepared cake tins and cover again. Leave to rise in a warm place until the buns have doubled in size.
  9. Preheat the oven to 200 C / Gas 6.
  10. Bake the buns for 25 to 35 minutes until they turn a delicious golden brown colour. Remove from the oven, turn out the buns onto a cooling rack.
  11. For the glaze:

  12. Melt together the ingredients for the glaze in a saucepan over a medium high heat, bring to the boil stirring it continuously and allow to cook for 30 seconds to 1 minute until the sugar has dissolved. Brush the glaze over the warm buns.
  13. Serve the buns warm or allow to cool before enjoying.


Traditional ingredients to make Chelsea buns, however be creative and swap some ingredients e.g. dried mixed fruit for chocolate chips to give an extra sweet taste.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Chelsea Buns

Cookery and recipes are all about people, not just about how and what they ate but how they lived, what they felt and how they amused themselves in their daily lives. The Chelsea Bun is no exception, it grew out of a time of upheaval and change in which whole populations were displaced from the Countryside into the Towns and Cities. Enclosure Acts, the Repeal of the Corn Laws and the Industrial Revolution meant that rural dwellers who had once grown, raised and cooked their own food and could walk from their front door to commune with Nature now bought their food at the Pie and Bun Shops and paid half-a-crown to walk under trees in the pleasure gardens.

No business was better suited to thrive than the Old Bun Shop at Chelsea in London, at one time famous for its Hot Cross Buns, which had caused a near riot on Good Friday in 1792, when 50,000 people had turned up to buy and eventually 240,000 buns were sold! Hot Cross Buns were only baked on one day of the year, so it had been a stroke of genius to come up with a similar recipe for baked goods, though without the symbolism which made it so popular but that could be purchased on a daily basis. The Chelsea Bun had first been offered for sale around 1700. In 'The Journal to Stella' April 28th, 1711, the Irish writer Jonathan Swift wrote scathingly of this latest craze:

'Pray, are not the fine buns sold here in our town was it not Rrrrrrrrare Chelsea buns? I bought one today in my walk it cost me a penny it was stale, and I did not like it, as the man said, etc.”

The author of Gulliver's Travels however was in the minority, Chelsea Buns were 'in' and the bun shop was patronised by Royalty with both King George II and King George III and their respective wives being enthusiastic devotees.

Similarly in 1742 when the Ranelagh Pleasure Gardens opened its gates to the public, just a stone's throw down the road from the Bun Shop, success was assured. As the English writer and socialite Horace Walpole wrote:

'It has totally beat Vauxhall. You can't set your foot without treading on a Prince, or a Duke of Cumberland'

All of which goes to show that there is nothing new under the sun, from fast food to a fascination with celebrities and royalty.

Chelsea buns recipe

A deliciously authentic Chelsea Bun recipe, designed by chef Tom Aikens to raise awareness for Breast Health International.

Breast Health International (BHI) recognises that treatment for breast cancer may be a difficult experience in many ways, and its mission is to make this time as easy as possible, without worries about financial concerns.

BHI&rsquos Fund For Living programme was created to help those touched by breast cancer by taking care of the seemingly small things that can make life even more difficult during treatment, including home care, child care or elder spousal care, transportation to/from hospital, mastectomy prosthesis, and wigs.


  • 500 g strong bread flour
  • 80 g caster sugar
  • 80 g butter
  • 35 g fresh yeast
  • 250 ml warm milk
  • 6 g salt
  • 2 egg yolks
  • 17.6 oz strong bread flour
  • 2.8 oz caster sugar
  • 2.8 oz butter
  • 1.2 oz fresh yeast
  • 8.8 fl oz warm milk
  • 0.2 oz salt
  • 2 egg yolks
  • 17.6 oz strong bread flour
  • 2.8 oz caster sugar
  • 2.8 oz butter
  • 1.2 oz fresh yeast
  • 1.1 cups warm milk
  • 0.2 oz salt
  • 2 egg yolks
  • 30 g unsalted butter melted
  • 1 orange and lemon zest only
  • 80 g soft brown sugar
  • 2 tsp ground cinnamon
  • 100 g currants
  • 100 g sultanas
  • 100 g raisins
  • 1.1 oz unsalted butter melted
  • 1 orange and lemon zest only
  • 2.8 oz soft brown sugar
  • 2 tsp ground cinnamon
  • 3.5 oz currants
  • 3.5 oz sultanas
  • 3.5 oz raisins
  • 1.1 oz unsalted butter melted
  • 1 orange and lemon zest only
  • 2.8 oz soft brown sugar
  • 2 tsp ground cinnamon
  • 3.5 oz currants
  • 3.5 oz sultanas
  • 3.5 oz raisins


  • Cuisine: English
  • Recipe Type: Bread
  • Difficulty: Medium
  • Preparation Time: 45 mins
  • Cooking Time: 25 mins
  • Serves: 8


  1. Place the sieved flour, sugar and salt into a large mixing bowl and stir until thoroughly combined.
  2. Warm the milk, ½ the sugar and butter in a small saucepan until the butter is melted and the mixture is luke warm, add the yeast and egg yolks and leave for ten minutes.
  3. Make a well in the centre of the flour and pour in the yeasted milk. Stir thoroughly with your hands until the contents of the bowl come together as a soft dough.
  4. Tip the dough onto a lightly floured work surface and knead well for 8-10 minutes, until the dough is smooth and elastic. Place the dough into a bowl and leave to rise for approx. one hour or until doubled in size, covered with a warm damp tea towel.
  5. Tip the dough out onto a lightly floured work surface and roll out dough into a rectangle, about 20 x 40cm.
  6. To make the Chelsea Buns: brush the dough in the butter then sprinkle in the brown sugar, the dried fruit, zest and then dust in sieved cinnamon powder.
  7. Press down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you tightly, until the roll is complete and tight. Take a sharp knife and cut this into 5cm high rounds.
  8. Grease a deep baking tray with butter. Place the sliced buns cut side up into the greased baking tray leaving about 1.5cm of space between each one. You want them to be close enough so that when they rise, prove and then bake, they will bake with their sides touching, then they can be pulled apart when cooked. Leave to rise for about 30/45 minutes in a warm place.
  9. When the buns are ready, put them into the oven at 180C and bake for 20-25 minutes until golden brown. Check after 15 minutes or so and once risen and baked, remove from the oven and leave to cool, then place onto a cooling rack.
  10. Melt some apricot jam in a small saucepan with a splash of water until smooth and brush the jam over the buns to glaze.

You might also like


Do you want to comment on this article? You need to be signed in for this feature

Chelsea buns

Prepare the Snowflake Easymix Scone mix as instructed on pack.

Roll out the scone dough and add the raisins and lemon zest.

Roll the dough into a sausage shape and slice into even rounds.

Brush each piece with melted butter and sprinkle with cinnamon sugar.

Spread the icing onto the bottom of a casserole dish and place the rounds of dough on top.

Bake for 20 minutes or until lightly browned. Allow to cool before flipping the dish onto a cutting board. Sprinkle with more cinnamon sugar if desired.

Recipe reprinted with permission of Snowflake. To see more recipes, please click here.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor&rsquos Weekly newsletter.

Cook's Notes

There's really no definitive way to make a Muskoka Chelsea Bun, so go with what you like. I think maraschino cherries are liked by most and they are a nice and pretty addition. Raisins are great too, but you can certainly omit if you're not a raisin lover. As for the nuts, I enjoy chelsea buns both with and without nuts. If you'd like to add some, sprinkle chopped walnuts or pecan in to the bottom of the pan with the cherries, so they end up on the top when you invert the buns after baking. You could also use pecan halves and lay them out in a pretty pattern. Your call.

As noted, these buns will end up inverted at the end, so remember that the pretty part is at the bottom as you're preparing them. So be sure to add the stuff you want on the top to the bottom :) Likewise, when cutting the rolls, be sure to place the cut side down in the pan.

As for pan size, this recipe is best made in a 10-inch springform pan. Since springform pans are not usually very well sealed, parchment lining is not really optional here, as you definitely want to keep the ooey gooey brown sugar sauce with your buns and not have it leak out.

Despite the parchment lining, I like to place the springform pan on a baking sheet while it bakes, just in case!

How To Make Chelsea Buns

Chelsea buns are quite similar to sticky buns, cinnamon rolls or cinnamon buns (in the U.S and Sweden), with the addition of sultanas in it's cinnamony center. The consistency of the South African chelsea bun also differs from cinnamon buns. It is not pastry like but rather more like soft bread rolls and less moist. In my childhood they were often sold at Tearooms along with pink Durban Snowballs, cream buns and long fresh cream doughnuts.

This recipe is based on a combination of Amma’s soft roll recipe and her donut recipe. I have used yeast and an egg to achieve the soft texture-and instead of mixing the butter and flour (as in the case with pastry) I have separated the dry ingredients then combined the butter, milk and egg., a lesson well learned from yesterday's Romany Creams recipe.

This recipe consists of 2 steps, first to make the dough then the sugary glaze. Since the Chelsea buns have a sweet sugar topping it is best to keep the sugar content in the dough to a minimum of one teaspoon. The main reason for using any sugar at all is that it is needed to help activate the yeast.

Apart from trying out this new Chelsea Buns recipe- I am also trying out ‘fantastic plastic’ kitchen tools…a scale, a larger mixing bowl and a measuring cup. Though Amma’s recipes were often made using ‘per cup’ measurements with ordinary cups I have opted to now use metric measurements for all future recipes. This Chelsea Buns recipe yields 8 medium sized Chelsea Buns (6-7cm diameter).

  • Strong Flour (Plain Flour, All Purpose, Bread Flour)
  • flour for dusting
  • teaspoon sugar
  • dry yeast
  • butter
  • egg
  • warm milk
  • salt
  • ground cinnamon
  • sultanas or fruit mix
  • melted butter
  • honey or apricot jam
  • icing sugar
  • tablespoons water

1. Combine the ingredients to form a soft dough.
NOTE: The milk should be warm not hot or else it will coagulate the egg.

NOTE: The dough will be a little sticky. Remove from the mixing bowl. Dust your work surface with flour then mix knead the dough until it is less sticky. Don't add too much flour or knead for too long. Stop once the dough is less sticky.

Set aside for an hour until the dough doubles in size. Roll flat and fill with cinnamon and sultanas.

Roll into a log then slice. Place in a baking dish until the dough doubles. Bake.

7. Preheat the oven 180 degrees Celsius.
8. Place the dough on a lightly floured surface.Roll out into a square shape.

NOTE:Careful not to roll too thin. This was the mistake I made. As a result the line of the roll looks less defined. Be sure to roll to a minimum of 2cm thick.

© 2011 l

Apply honey or apricot jam as soon as the buns are removed from the oven.

13. Apply the sugar glaze when the buns have cooled.

How To Make the Glaze

I have omitted the sugar glaze from my recipe(pictured in this post) but if you love sugar then the glaze is the most important part of Chelsea Buns. When the buns are slightly brown remove from oven then brush with honey. This will create a sticky surface for the sugar glaze to rest on. You can use honey, apricot jam or syrup to brush the Chelsea Buns, place in the microwave for 3 seconds to achieve the right consistency then brush over the Chelsea buns.

To make the sugar glaze combine the icing sugar and water then drizzle over the Chelsea Buns once cooled. Allow the Glaze to set before serving.

Chelsea Buns Recipe

TRADITIONAL BRITISH RECIPE: Ok, here's the problem with cakes. they are sweet. So, if you have an obesity epidemic in your family, or if you are overweight yourself, this recipe will not help you. This recipe is as bad as fried chicken and burgers, but it's so freaking tasty.

The Chelsea bun is a type of currant bun that was first created in the 18th century at the Bun House in Chelsea, an establishment favoured by Hanoverian royalty, which was demolished in 1839.

The bun is made of a rich yeast dough flavoured with lemon peel, cinnamon or mixed spice.

Prior to being rolled into a square spiral shape the dough is spread with a mixture of currants, brown sugar and butter.

The process of making this bun is very similar to that involved in producing the cinnamon roll.

After being cooked traditionally the chelsea bun is glazed with cold water and sugar.

Normally, it is glazed while still hot so the water evaporates and leaves a sticky sugar glaze, making the bun much sweeter.

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. (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.

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. 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.

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. 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. Cover with a tea towel and set aside to rise for 30 minutes.

Preheat oven to 190C/375F/Gas 5.

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. 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.

Chelsea Buns


  • 225 g strong white bread flour
  • 25 g caster sugar
  • 1/4 tsp salt
  • 25 g butter ( softened)
  • 1 1/2 tsp fast acting dried yeast
  • 1 medium egg (beaten)
  • 90 ml semi-skimmed milk (warm )
  • 25 g butter (very soft, but not melted - this is for the filling)
  • 65 g light muscovado sugar
  • 115 g dried fruit


Delicious Recipes Emailed To You! Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!

I found this a very easy recipe, following it exactly, although I added some cinnamon to my filling and used chopped up dried apricots in place of the dried fruit. I baked the buns in a quiche dish. As there were no children eating my buns, I decided they were sweet enough and left the icing off. And something of a first for me I baked it on the second of the month, a full 26 days before the deadline!

Sticky Chelsea Buns with Pecans and Cranberries

I have a new addiction: Chelsea Buns. Sweet, spicy bread filled with a scrumptious swirl of brown sugar, raisins, dried cranberries and chopped pecans, brushed with Marsala and orange juice and topped with a sticky honey glaze.

When I decided that I wanted to post about these cute little buns, I baked some up! 1 batch. 2 baking pans. 16 buns in total. By the end of the day they were all gone and no pictures had been taken.

Sure, the Rocking Rebel had one or two, but he wasn’t the one to blame for 14 missing buns. I was. I ate them all. I was doing some research for my thesis that day and I just kept on running back to the kitchen to get another bun and to make more tea and before I knew it, they were gone. All 14 of them. Like I said: I have a new addiction.

In the end, I had to bake up another batch of buns to photograph, so I guess it’s a good thing I like these things so much!

I mean, just look at them. Fluffy and gorgeous on the inside…

… and deliciously sweet and sticky on the outside!

By the way, the Rocking Rebel took this picture! He’s so gifted! He’s actually been helping me a lot lately. Not only did he take this gorgeous photo, he has also been helping me wash up a lot, which – sadly – is a huge aspect of keeping a food blog up and running.

Doing the dishes and taking the occasional photo is a very rewarding job, though. He gets to eat the sweet leftovers afterwards! Such as the second batch of Chelsea Buns!

I got the idea for these buns from my mom, who, each year around November, becomes positively obsessed with a certain nut mix that is only available in fall and winter. Instead of your regular nuts and dried fruits, in contains season-appropriate things, such as dried cranberries, candied orange peel, sugared almonds and toasted pecans. Sounds familiar, right?

Anyway, I thought the flavors worked beautifully together, so I decided to jazz up a Jamie Oliver recipe for Chelsea Buns. Eventually I ended up changing the entire recipe, combining ingredients and techniques from Jamie Oliver’s recipe with techniques and ratio’s from a recipe from one of my favorite food bloggers, The Pioneer Woman, who has a gorgeous recipe for Cinnamon Rolls.

The resulting recipe works brilliantly!

By the way, if you like honey toasted pecans as much as I do, make sure to sprinkle some extra chopped pecans on top of the buns just before you pop them into the oven.


  1. Borak

    This is a very valuable message.

  2. Nally

    Wacker, your phrase is brilliant

  3. Ransley

    Weren't you trying to search

Write a message