chelsea bun

This classic, easy Chelsea bun recipe is the perfect sweet bake to enjoy with your afternoon cup of tea. Who could resist a fruit-filled bun, hot from the oven?

Chelsea buns

strong white flour

sachets fast-action yeast

golden caster sugar

milk

unsalted butter

softened butter

currants

sultanas

tsp mixed spice

caster sugar

golden sugar

Start by making the dough. Mix together the flour, yeast, caster sugar and 1 tsp sea salt in a large mixing bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well, first with a wooden spoon then with your hands until you get a soft dough. If it feels dry add a bit of warm water, but if it feels too sticky and wet add a spoonful of flour.

Dust your work surface with flour and tip the mixture onto it and start kneading. Keep kneading the dough until it feels smooth and elastic. Shape into a ball and sit it in a clean bowl, lightly greased with melted butter or oil. Cover with cling film and leave to rise in a warm place for about 1 hr or until doubled in size.

Heat oven to 200C/180C fan/gas 6 and grease a deep 21 x 21cm square tin. Dust the work top with a little more flour then start to knead the risen dough on the prepared surface just to knock the air out. Shape into a 20 x 30cm rectangle. To fill the buns gently spread the softened butter over the dough and then scatter the currants and chopped sultanas over the top. Mix the mixed spice and caster sugar together in bowl then sprinkle that over the dough in an even layer.

Roll the dough up in a tight spiral from the longest edge like a Swiss roll then slice into 9 equal sized swirled buns. Arrange them in the tin, cut side up then cover with a clean, damp tea towel and leave to prove in a warm place for around 30 mins or until doubled.

Bake the buns for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. For the glaze, stir the caster sugar together with 1 tbsp water until the sugar has dissolved then brush it all over the buns as soon as they are cooked. Leave to cool in the tin for 10 mins before serving. Can be eaten hot or cold.

Billie Mckay serves up her favorite childhood recipe, the Chelsea bun.

Spiced apple Chelsea buns

sachet dried instant yeast

(125 milliliters) milk, warmed

sugar

(375 grams) plain flour, sifted

unsalted butter,

lemon juice

egg, lightly beaten

(125 grams) brown sugar

(170 grams) grated Granny Smith apple

goat’s cheese

cinnamon

(50 grams) pine nuts, toasted

(120 grams) honey

vanilla bean, split, seeds scraped

Chelsea Buns are a soft and fluffy brioche bun filled with raisins. New Zealand Chelsea Buns are a Childhood classic and are filled with custard and raisins. They are finished with a simple chelsea bun glaze. 

Chelsea Buns

whole milk, lukewarm

tsp (7 grams) instant yeast

all-purpose flour

tsp (3 grams) salt

eggs

tsp (5 grams) vanilla bean paste

custard powder

egg yolks

whole milk

vanilla bean paste

salt

brown sugar (optional, see notes)

raisins

powdered sugar

vanilla

In the bowl of a stand mixer fitted with the dough hook attachment, combine the milk, yeast, sugar, flour, salt, eggs, and vanilla. 

Mix on medium speed for 6-7 minutes, until the dough has come together. 

Add the butter a little at a time, waiting until it is almost incorporated to add the next piece, until all of the butter has been added. Mix the dough for a further 6-7 minutes until smooth and elastic.

Lightly grease a medium bowl. Shape the dough into a ball and place in the bowl. Cover the bowl with plastic wrap and leave to stand on the counter for 20 minutes, then transfer to the fridge to rise for at least 3 hours or up to overnight. (See recipe notes for doing this all in one day)

BRIOCHE DOUGH

In a medium bowl, whisk together the sugar and custard powder. Add the egg yolks and whisk until combined.

In a medium pot, warm the milk, vanilla bean paste and salt until there is movement just around the edges of the milk - do not bring it to the boil.

Remove the milk from the heat, and, whisking constantly, add half of the milk mixture into the egg and custard mixture to temper the egg yolks. Whisk briskly for 30 seconds. Transfer the milk-yolk mixture back to the pot, and return to a medium heat. Whisk constantly until very thick.

Remove from the heat and whisk in the butter, mixing well until totally combined.

Transfer to an airtight container and press a piece of plastic wrap directly against the surface. Refrigerate until completely chilled, ideally overnight.

CUSTARD FILLING

Lightly grease and line a 9" x 13" (23cmx35cm) baking dish.

Turn out the dough onto a lightly floured surface. Roll out to a 24" x 16" (60cm x 40cm) rectangle. If you find your dough is resisting being rolled out, stop and let it relax for about 5 minutes before continuing to roll. 

Stir the chilled custard. Using an offset spatula, spread the cooled custard evenly over the surface of the dough. Sprinkle with the brown sugar and raisins. Starting with the long edge, carefully roll up the dough tightly. Cut into 12 equally sized slices, and arrange in the baking dish. 

leave in a warm spot to rise until the rolls are puffy and when lightly pressed with a finger, an indentation that springs back slightly is left. This should take around 45 minutes to an hour, but will depend on the temperature of your kitchen. 

While the rolls are proofing, preheat the oven to 350°f / 180°c.

Bake the rolls for 30 to 35 minutes, or until the bread is cooked through and the top is golden. (internal temp 200˚f) Tent with foil after 20 minutes if the buns seem to be browning too quickly. Check for doneness after 30 minutes.

Remove from the oven and let stand for 10 minutes. While they are cooling, mix the sifted powdered sugar, vanilla, and 3 Tbsp of the milk in a medium bowl, adding extra milk a teaspoon at a time until you reach your desired consistency. Spread over the buns using an offset spatula while they are still warm. 

Serve warm or at room temperature. Leftovers are best eaten the day of, or the day after baking.

ASSEMBLY AND BAKING

Nice easy recipe good taste           mike

Brioche and custard is the best combination!!

Made them with my 4yo, subbed chocolate chips for the raisins, and they were amazing! Really appreciate your attention to detail in the recipes, it meant they turned out perfect.

Great recipe, appears to be idiot proof (I'm the idiot). Simple method and an easy to handle dough. Great results with both overnight and 3 hour proves.

Made these today for friends. Did the overnight rise and it made the roll out super easy! So delicious and super easy!

Ok, thank you so much! I also love the classic pink bun recipe and now have to make it for my husband all the time!!  Quite amazing usIng the tangzhong!  I really appreciate your recipes.

These are absolutely delicious. My family loves them. My parents request I make these all the time. You must try it!

These remind me of home! They are so good!

I made these yesterday as written.  Loved how easy the dough was to roll even after chilling.  The custard cooked up nicely ( I always add all ingredients and put into a blender til smooth-cook on low whisking constantly until thickened-may take 10-15 minutes-much better than tempering eggs).   They rose beautifully and baked for 35 minutes.  Instant read thermometer read 200.  I left them sit for 10 minutes and drizzled the glaze on. I also hate raisins so used mini chocolate chips.  

My problem with these are they have little taste and became mushy.  Next time I make these will try increasing the flavor-orange blossom water in dough, chocolate custard, and chopped chocolate bar for starters.  Also just a small amount of glaze vs using it all.

very yummy- i prefer to make without the brown sugar when rolling as it makes it a bit too sweet for my taste. the first time i made them the middle buns were undercooked (my fault for making them at midnight), but i tried again and they were perfect

Brilliant recipe!  This is my bakery favourite.  Turned out perfect. Soft fluffy buns, delicious custard and the glaze brought it all together.  Thanks for sharing.

Absolutely loved this recipe. I've been experimenting with various "scroll" recipes, and this one was my family's favourite. It was very easy to make and the taste- was amazing! thank you. Making again tonight as my daughter requested (it's a work day, that's how easy they are to make, can come home and make them after work in between making dinner)

I made these on the weekend. excellent recipe as usual! I made vegan custard and used a it more corn flour as per your private message suggestion. worked really well, it all stayed in and was spreadable. I just wandered if you know roughly the weight of custard you have once it's cooked? or do you not lose much weight to steam? want to make sure im using the right amount. 
lovely fluffy dough, so good! you are the absolute best Erin!

https://www.youtube.com/watch?v=3rDHrGgp0Jk

Chelsea Buns are a soft and fluffy brioche bun filled with raisins. New Zealand Chelsea Buns are a Childhood classic and are filled with custard and raisins. They are finished with a simple chelsea bun glaze.

See recipe here: https://cloudykitchen.com/blog/chelsea-buns/

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Chelsea buns

Spiced apple Chelsea buns

Chelsea Buns

Top 3 chelsea bun recipes from across the web

The most viewed chelsea bun recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chelsea buns

Spiced apple Chelsea buns

Chelsea Buns

The most viewed chelsea bun recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine