Chelsea buns
Chelsea buns, from above
Non vegEggLondon

Chelsea buns

Sticky spiral buns packed with currants and spice. Pull one off and lick your fingers.

150 minTime
6 gProtein each
mildSpice
The Bun House1 chapter · 1 min read

Make it your way

Grandma's waySpiced currant spiral buns with honey glaze.
The original
336kcalsame
6 gproteinsame
2 gfibresame
150minutessame

Classic Chelsea buns.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)4 cups
Instant dry yeast2 tsp
Milk1 cup, lukewarm
Butter50 g for dough, 50 g for filling
Sugar¼ cup
Egg1
Salt1 tsp
Brown sugar½ cup
Raisinscurrants
Candied peel (tutti frutti or candied orange peel)chopped
Cinnamon powder2 tsp
Honeyfor glazing

Method

5 steps
  1. 1Mix the flour, yeast, sugar, salt, warm milk, egg and 50 g melted butter. Knead for 10 minutes, then rise until doubled.
  2. 2Roll into a large rectangle, brush with the remaining melted butter and scatter the brown sugar, cinnamon, currants and peel.
  3. 3Roll up tightly from the long side and cut into 12 slices. Arrange close together in a lined square tin.
  4. 4Rise 30 minutes, then bake at 190°C for 20 to 25 minutes.
  5. 5Brush with warm honey as soon as they come out of the oven.
Serve it like this

Pull apart while warm and serve with butter and tea.

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Make it a meal

What goes with Chelsea buns: a bread or rice, a side, something to drink and something sweet.

Bread or rice Hot cross buns210 min
With a main Pie and mash with liquor90 min
With a main Coronation chicken30 min
On the side Piccalilli45 min
On the side Cauliflower cheese45 min
A little snack Cheese scones30 min
To drink South Indian filter coffee20 min
Something sweet Apple crumble with custard50 min
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