Easy Chelsea Buns

Easy Chelsea Buns

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I know I haven’t been posting much of late. I have something else that I am working on so I’m not keeping up with all the demands very well. Let’s just say I’m doing things I never dreamt I would do…haha! No, I am not referring to these Easy Chelsea Buns. I have made these before…Lol!

Easy Chelsea Buns

It’s something much more fun and a little daunting too. I promise even whilst I am typing this post my mind is focusing what still needs to be done.

Although I was never diagnosed I think I am a little ADHD. I can never sit still and relax even for 5 minutes. It’s why I never go to the hairdresser or spa very often. 

I will definitely drive the therapists crazy by asking them how much longer. I know I am crazy and my husband thinks so too. But he’s still with me for 13 years so I think he likes crazy!

Let me get to my Easy Chelsea Buns. I love Chelsea Buns but I hated raisins. Now that I am older I eat them but when I was younger I dug out all the raisins and ate only the bread bits. It had little holes all over, like a mouse was nibbling at it!

What is a Chelsea Bun?

The Chelsea bun is sort of a currant bun that was first baked in the 18th century. It was baked  at the Bun House in Chelsea.  The shop was demolished in 1839.  

Chelsea bun is typically made with a rich bun dough and lemon peel and cinnamon. I don’t know how the raisins or sultanas came about but it’s how we make it here in SA.

I am a boring, simple girl so I love buying the chelsea buns from our local supermarkets. Whenever I went shopping I always bought one.

Believe or not I used to be so excited coming home and slathering it with butter and gobbling down with a hot cup of coffee. My family were not great fans. 

However, when I make these homemade Chelsea Buns my husband loves them. I think it’s because he loves buns straight out the oven.

Soft and Delicious

These Easy Chelsea Buns are super soft with a slightly chewy crust. Although I do dig out the raisins I stil enjoy eating them. 

If you love Chelsea Buns then this recipe is especially for you. I have tried and tested it a few times so I think it’s perfect now.

 

More Recipes to try:

Chocolate Cinnamon Buns

Easy Homemade Crescent Rolls

Soft Brioche Hamburger Buns

Print
5 from 1 vote

Easy Chelsea Buns

The most delicious buns filled with raisins and cinnamon
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 2 hours
Servings 12

Ingredients

  • 2 cups cake wheat flour or all purpose flour
  • 1 tsp instant dry yeast
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 2 tbsp butter soft
  • 3/4 cup warm milk

Filling

  • 2 tbsp butter soft
  • 3 tbsp sugar
  • 1 tbsp cinnamon
  • 1/3 cup raisins

Glaze

  • 1/2 cup icing sugar
  • 1 tbsp milk

Instructions

  • Place the cake wheat flour, yeast, sugar and salt together in a stand mixer
  • Add the soft butter and the milk and knead for 6-8 minutes
  • Add the two tablespoon flour if required. You should have a silky, soft dough but not sticky
  • Grease a large bowl with oil and rub some oil on the dough
  • Cover with a clean kitchen towel or cling wrap and keep in a warm place to rise, about 1-2 hours. Should be triple in size
  • Dust a clean surface with flour and roll out the dough into a rectangle, 33cmx25cm
  • Brush 1&1/2 tbsp soft butter over the dough. Mix the cinnamon and sugar together and sprinkle on top of the dough
  • Sprinkle the raisins on top. Roll tightly into a swiss roll shape, lengthwise
  • Cut into 12 equal pieces. Place in an ovenproof dish, leaving a little space between each. Cover with a clean kitchen towel and allow to rise for 20 minutes
  • Preheat oven at 180 degrees Celsius. Brush the buns with the remaining 1/2 tbsp butter and bake for 25 minutes
  • Sift the icing sugar in a bowl and add the tablespoon of milk. Use more milk if required. Pour the glaze over the buns whilst still warm

Notes

  1. You can knead the dough by hand but it will take a little longer, about 10 minutes
  2. If you use active yeast you will need to proof it first, follow the instructions on the package
  3. If the dough feels far too sticky after a few minutes of kneading then only add a little more flour. The dough becomes less sticky after about 4-5 minutes of kneading
  4. You can increase the amount of icing sugar and milk if you want a thicker glaze

 

 

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This Post Has 4 Comments

  1. Beverley

    Can’t wait to try this recipe! My dad loves Chelsea buns🤗

    1. Lorraine

      Hope your dad loves it Beverley:-)

  2. Bianca

    5 stars
    Hi Lorraine, just to let you know that I made these yesterday afternoon and they were lovely! I was a bit nervous as I don’t have a stand mixer and never used instant dried yeast before. I kneaded it by hand for the time you recommended and got the dough to the texture you described. Really pleased and will be making them for Easter celebrations when lockdown is lifted in the UK and I can catch up with friends over a cuppa and cake xxx

    1. Lorraine

      Thank you so much Bianca. I appreciate your kind comments and I am so glad the recipe worked well for you. Take care and keep safe:-)

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