Chelsea Buns

Effort: Medium
Kit: By Hand
Lifespan: 3 days
Temp: Room
Cook's Fave: Yes

Makes: 12, Calories: 331



  • 50g butter, melted.  375
  • 200ml semi skimmed milk.  98
  • 1 egg, beaten.  75
  • 15ml lemon / orange juice.  12
  • 500g strong white bread flour.  1720
  • 1x 7g sachet fast action dried yeast.  22
  • 75g caster sugar.  300
  • ¼ tsp salt


  • 30g unsalted butter, melted.  225
  • 30g soft light brown sugar.  120
  • 30g soft dark brown sugar.  120
  • 2 tsp cinnamon
  • ½ tsp mixed spice
  • 150g sultanas / dried mixed fruit.  498


  • 100 icing sugar.  400
  • 20ml water
  • ½ tsp vanilla extract.  8


  1. Dough: In jug; Microwave milk to body temp. Mix in butter and juice. Beat in egg.
  2. In large mixing bowl; Combine flour, yeast, sugar and salt. Stir in wet ingredients until dough forms.
  3. On lightly floured surface; Knead for 10 mins until smooth and springy.
  4. Return to bowl, cover with clean tea towel, leave to double in size for 90 mins.
  5. Grease and line 14x10" Pyrex roaster.
  6. Once dough has risen, roll out to 12x18".
  7. Filling: Spread dough with butter. Leave ½" border on one long side.
  8. In small Pyrex bowl; Mix sugar and spices. Scatter evenly over dough. Scatter chosen fruit evenly over sugar.
  9. Brush water along long edge of dough. Roll towards this side. Press closed.
  10. Trim ends. Cut evenly into 12.
  11. Space buns apart in roaster, 4 by 3.
  12. Cover with towel. Rest for 45 mins.
  13. Preheat oven to 160°C Fan/Gas Mark 4.
  14. Bake for 25 mins until golden.
  15. Cool for 15 mins. Remove from roaster. Slide buns from parchment onto rack. Cool for 1 hr.
  16. Glaze: In medium Pyrex bowl; Mix icing sugar, milk and vanilla until smooth.
  17. Drizzle over buns. Let set.
  18. Break apart. Serve.

Calories = 3973

  • 3973 / 12 = 331

Tip: If no milk, use 20g Marvel milk power mixed into 200ml water.

Tip: Acid helps develop gluten. Dough enhancers include ascorbic acid (vitamin C) to improve rise. If no lemon/orange juice, use ½ amount vinegar.

Tip: Poke dough with a finger after first proof (step 6). It should spring back halfway.

Tip: Freeze baked (cooled) buns for upto 2 months. Defrost and glaze once required.