chelsea buns

Sticky buns are made even fruitier with a layer of juicy mincemeat, dried apricots and glace cherries. Add plenty of spice and top with sugar glaze

Mincemeat Chelsea buns

whole milk

butter

flour

sachet fast-action dried yeast

golden caster sugar

½ cinnamon

½ tsp mixed spice

sunflower or vegetable oil

mincemeat

apricot

glacé cherry, chopped

sugar

apricot jam

icing sugar

Heat the milk in a pan until steaming. Remove from the heat, add the butter, then leave to cool until lukewarm and the butter has melted. Put the flour, yeast, sugar, spices and 1 tsp salt into a large bowl, and mix together. Make a well in the centre, and pour in the egg and milk mixture. Mix everything together with your hands to form a dough – it will be quite wet. Tip the dough onto a lightly floured surface and knead for 5-10 mins until smooth. Transfer the dough to a clean, lightly oiled bowl, cover with oiled cling film and leave to rise until doubled in size – this will take 1-2 hrs depending on how warm the room is. You could rise the dough in the fridge overnight, but make sure you bring to room temperature before moving on to the next step.

Heat oven to 200C/180C fan/gas 6. Tip the dough onto a lightly floured surface and knead for a few moments. Roll out to a 45 x 40cm rectangle, with the longest edge facing you. Mix together the butter and sugar for the filling, and spread all over the dough. Follow with the mincemeat, then sprinkle over the apricots and cherries. Roll up firmly, starting from one of the long sides. Using a sharp knife, cut off either end of the roll to neaten, then slice into 8 even pieces. Arrange, cut-side up, on an oiled tray, leaving about 1cm between each bun and making sure the tail ends are pointing inwards. Cover loosely with oiled cling film and leave to prove until doubled in size – about 30 mins. Sprinkle over the demerara sugar and bake for 22-25 mins until golden brown. Transfer to a wire rack. Melt the jam with ½ tbsp water and brush over the buns, then leave to cool.

Mix the icing sugar with enough water to make a runny icing. Using a spoon, drizzle the icing back and forth over the buns. Leave for 10 mins to set before eating. Will keep in a sealed container for up to 3 days.

Our easy, traditional rock cake recipe is the ideal afternoon treat. These simple fruit buns are a great storecupboard bake that everyone will enjoy

Rock cakes

self-raising flour

tsp baking powder

light muscovado sugar

mixed dried fruit

egg, beaten

tbsp milk

Heat oven to 180C/160C fan/gas 4. Line a baking sheet with baking parchment. Tip the flour, baking powder and 1 tsp spice into a bowl. Add the butter, cut into small pieces. Rub the butter into the flour until the mixture forms fine crumbs (or do this in the food processor).

Stir in the muscovado sugar and fruit, then add the egg and milk. Mix to a fairly firm dough. Spoon 10 rough blobs of the mixture onto the baking sheet, leaving room for a little spreading. Mix together the sugar and remaining mixed spice and sprinkle over the cakes. Bake for 20-25 mins until golden brown.

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

unsalted butter,

custard powder

egg yolks

vanilla bean paste

salt

brown sugar (optional, see notes)

raisins

powdered sugar

vanilla

milk

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/

Top 3 chelsea buns recipes from across the web

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Mincemeat Chelsea buns

Rock cakes

Chelsea Buns

Top 3 chelsea buns recipes from across the web

The most viewed chelsea buns recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mincemeat Chelsea buns

Rock cakes

Chelsea Buns

The most viewed chelsea buns recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine