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/

Soft, fluffy, buttery, yeast dough swirled with mixed spices, candied lemon peel, and dried currants can&#039;t even begin to describe these deliciously sticky, caramelized pastries that have been part of Britain&#039;s culinary heritage for over 300 years.  These Chelsea Buns capture all the warmth and charm of traditional English baking.

For the Dough:

instant yeast

mixed spice

brown sugar

milk (, room temperature)

For the Filling:

butter (, softened)

cinnamon

currants

lemon

candied lemon peel ((same method as

For the Glaze:

water

Place all of the ingredients for the dough in the bowl of a stand mixer with the dough hook attached.  Knead the dough on medium speed for 5-7 minutes until a soft, smooth dough forms (alternatively knead by hand on a floured surface for 10 minutes).  If it&#39;s too sticky, add a little more flour or if it&#39;s too dry add a little more milk. Remove the dough, lightly spray the bowl with oil, form the dough into a ball, place it back in the bowl and cover with plastic wrap.  Let the dough rest in a warm place until it has nearly doubled in size, about an hour or longer.  Preheat oven to 375°F/190°C.  Grease a 8x8 or 9x9 inch square baking pan.

Roll the dough out onto a silicone mat or very lightly floured surface in a 14×8 inch (36x20cm) rectangle. Spread the butter evenly over the surface of the dough, leaving a border at the side furthest away from you.  Evenly sprinkle the brown sugar over the buttered area followed by the mixed spice and cinnamon and then the dried currants and candied lemon peel.  Pick up the side of the dough closest to you and roll the dough into a log.  Trim off a little dough from each end to tidy it and then cut the roll into 9 equal slices.  Place the rolls cut side up in the greased square baking pan and cover with plastic wrap.  Let rise in a warm place for about 30 minutes, or until puffy and nearly doubled in size.  Bake on the middle shelf for roughly 18-25 minutes or until golden brown.  For precise doneness, an instant read thermometer will register between 195–200°F (91–93°C) when they&#39;re done.

While the Chelsea buns are baking (towards the end) make the glaze:  Combine the sugar and water in a small saucepan and stir over medium heat until the sugar is melted and the syrup just begins to bubble then remove from the heat.  This will produce a clear, sticky glaze.  If you prefer a firmer glaze let the syrup boil for a minute or two longer. Take the Chelsea buns out of the oven and, while they&#39;re still hot, brush the tops with the sugar glaze.  Let cool until just warm and then turn them out onto a serving tray and serve.

Oh my, there are delicious!  I concur that the homemade candied peel is a must.  My hips are protesting but I shall definitely be making these again soon! :)

Finger licking delicious, I made the homemade candied lemon peel and the extra effort was SO worth it!

Sticky sweet heaven!!  I will not admit to how many I ate, I will just say that they are soooo yummy!

These chelsea buns are to die for!  Couldn't be happier with the flavor and texture, they're out of this world!

Finger licking delicious!!  Thanks for another terrific recipe!

I've had these in London multiple times but this was my first time making them.  They were better than the ones I got at the bakeries in the UK!  I've never liked store-bought candied citrus peels and made my own following your recipe.  They were so delicious!!  I will be making another batch of these wonderful Chelsea buns soon :)

I made this for the second time today, it's the latest favorite in our home!

These are sooooo scrumptious!!!  After trying these I've honestly lost interest in making regular cinnamon rolls.  These are ten times better!!

These chelsea buns were superbly delicious!  They were all eaten before they even had a chance to cool down and the family is already requesting more.  Thank you for another excellent recipe!

Top 4 chelsea buns recipes from across the web

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Mincemeat Chelsea buns

Rock cakes

Chelsea Buns

Chelsea Buns

Top 4 chelsea buns recipes from across the web

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

Top Tags

Mincemeat Chelsea buns

Rock cakes

Chelsea Buns

Chelsea Buns

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