Best Chelsea Buns Recipes

CHELSEA BUNS

Steps:

• Sprinkle the yeast over 1/4 cup of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Sift together the flour and salt. Cut in 3/4 cup butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to a boil; remove from the heat and stir in 1/2 cup sugar. Cool until the milk is lukewarm, no more than 100 degrees F (40 degrees C). Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough.
• Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
• Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins. Roll up the dough to form a log, pinching the seam to seal.
• Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash.
• Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes.

CHELSEA BUNS

Steps:

• 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.

CHELSEA BUNS

Steps:

• Pour the warm water into the bowl of a standing electric mixer, add the yeast and granulated sugar, and let the yeast proof until bubbly on the surface, about 10 minutes.
• Meanwhile, in a medium saucepan, heat the 2 cups of milk until very warm (120 to 130 degrees F).
• In another pan, melt the butter. Set aside 1/4 cup for brushing the pans.
• When the yeast is bubbly, fit the electric mixer with a dough hook or paddle. Add all of the flour, the brown sugar, warm milk, eggs, and the 1 1/4 cups melted butter and beat on low speed for 10 minutes.
• Oil a large bowl and place the dough in it, turning it in the bowl to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in volume, about 1 1/2 hours.
• Brush two 8-inch springform pans, 2 inches deep, with the reserved 1/4 cup of melted butter.
• Make the filling: In a bowl, stir together the brown sugar, currants, and cinnamon.
• Once the dough has doubled, punch it down with your hands. Divide the dough into 2 equal portions. On a clean, dry, lightly floured surface, roll out each piece of dough into a rectangle 8 x 12 inches. Sprinkle half the filling over each piece of dough, leaving a 1-inch border on all sides. Starting with the long side of the dough closest to you, roll each piece of dough into a cylinder, pinching the seam closed. Cut each roll into 6 equal slices and place the slices, cut side up, with the sides touching, in the prepared springform pans. Brush the surface of the buns with the remaining 1/4 cup of milk. Let the buns rise in the pans until almost doubled in size, about 30 minutes.
• In the meantime, preheat the oven to 350 degrees F.
• Bake the buns for about 45 minutes, until golden and a toothpick inserted into the center of one of the buns comes out clean. Cool in the pans 10 minutes. Serve warm. To store, wrap the buns well in plastic, then store in the refrigerator for up to 3 days. To reheat, remove the plastic wrap; then wrap the buns in aluminum foil. Reheat in a preheated 350 degree F oven for about 10 minutes, or until heated through.

QUICK CHELSEA BUNS

Steps:

• Preheat oven to Gas5/380F degrees.
• Grease and flour a baking sheet.
• Sieve together the flour and salt.
• Add fat, rub in until the mixture resembles fine breadcrumbs.
• Add sugar.
• Make a well in the centre and add milk gradually until you have a light soft dough.
• Roll out into an oblong 1/4 inch thickness.
• Brush with melted margarine.
• Sprinkle with the mixed fruit, sugar and spice.
• Roll up so that you have a long roll.
• Cut off 14 even sized rolls.
• Place cut side down on the greased baking sheet.
• Bake for 20 minutes.

MINCEMEAT CHELSEA BUNS

Steps:

• 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.

CHELSEA BUNS

Steps:

• Put all the ingredients into your bread machine and select the Dough Program. Add the raisins before the end of the last kneading, when your machine beeps. (If it doesn't offer you this option, add them when you roll out the dough).
• Place the prepared dough onto a lightly floured surface and let it rest for 5 minutes.
• Using a lightly floured rolling pin, roll the dough into a 1/4 inch thick rectangle.
• Mix up 1/3 cup soft brown sugar, 2 tsp cinnamon and 2 tbs soft butter into a paste. Spread this onto the dough.
• Roll the dough up lengthwise, like a jelly-roll / Swiss roll.
• Slice into 1 inch thick rounds. Place these into a lightly greased deep sided baking tray (a roasting tray is good) Cover with a clean cloth and place into a warm, draft-free spot to rise for an hour.
• Bake at 180 deg C for 15 to 20 minutes.
• Remove and while cooling drizzle with a paste of Icing sugar and water. No quantities for this - just use icing sugar and add teaspoons of hot water at a time. Mix until smooth and not too runny.

CHELSEA CHRISTMAS BUNS

Steps:

• Do-ahead steps: Defrost the puff pastry overnight in the refrigerator and leave in the refrigerator until ready to roll out. If you leave it on the counter while you assemble everything they get too soft and will be difficult to work with. Preheat oven to 400°.
• With a hand mixer or stand mixer cream together and place one rounded tablespoon of mixture in to each muffin cup. Sprinkle ½ cup of the chopped pecans evenly over the sugar butter mix: 7 TBS of butter, 1/3 cup brown sugar and ½ t vanilla extract
• With a fork combine remaining brown sugar and the spices. Divide mixture in half: one half for one puff pastry sheet, and one for the second: 2/3 c brown sugar, 3 t cinnamon, ½ t nutmeg, ¼ t salt.
• Tear off a sheet of plastic wrap larger than the puff pastry sheet and place on a wooden board. Lightly flour the area and unfold one sheet of the defrosted puff pastry with the folds going left to right. With a pastry brush, paint the sheet with melted butter, reserving ½ for the second sheet. Sprinkle brown sugar/spice mixture over the puff pastry and then top with ½ cup of chopped pecans. Starting with the end closest to you, roll snugly, just like a jelly roll ending with seam side down. Slice in to six equal pieces. Each piece is about 1 ½ inches wide. Place each piece spiral side up in the muffin cups. Repeat with the second sheet of puff pastry to make 12 Chelsea Christmas Buns.
• Bake at 400° for 30 minutes. Cool for just five minutes before turning out on to a foil or parchment paper lined sheet pan.
• Optional spice ideas: cardamom, ginger, allspice.
• Optional dried fruit ideas: cranberries, cherries, raisins, golden raisins, apricots, currants, dates.

APRICOT & ALMOND CHELSEA BUNS

Steps:

• Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
• Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
• Heat oven to 200C/180C fan/gas 6 and grease a deep 21 or 23cm cake tin. Tip the risen dough out onto a lightly floured surface and knead for a few secs. Roll out the dough to a rough 20 x 30cm rectangle. Spread the butter evenly over the dough, then sprinkle with the chopped apricots, almonds and sugar. Roll up firmly like a Swiss roll from one of the long sides - dampening the open edge to help it stick if you need to. Cut into 8 even slices with a sharp knife, shape into 8 round pinwheels, then arrange in the tin, cut-side up. Cover with a clean, damp tea towel and prove in a warm place for about 20 mins until roughly doubled in size.
• Bake the buns for 10 mins, then lower oven to 180C/160C fan/gas 4. Cook for 10 mins more until golden brown. Melt the jam with 1 tbsp water, brush all over the buns, then sprinkle with a few more flaked almonds.

APRICOT AND ALMOND CHELSEA BUNS

Steps:

• Put the dough ingredients into the mixer of your bread machine in the order suggested by the manufacturer and set for the dough cycle.
• When the dough is ready, roll out on a lightly floured surface into a rough 20 cm by 30 cm rectangle.
• Spread the dough evenly with the soft butter, then sprinkle with the apricots, almonds and sugar.
• Roll up firmly like a Swiss roll from one of the long sides. Dampen the open edge to help it stick if you need to.
• Cut into 8 even slices with a sharp knife, shape into round pinwheels, then arrange in a greased 21 cm or 23 cm cake tin, cut side up.
• Cover with a clean, damp tea towel and let rise in a a warm place for about 20 minutes until roughly doubled in size.
• Bake in a preheated 400 degree F oven for 10 minutes, then lower the temperature to 350 degrees F.
• Bake for 10 more minutes until golden brown.
• Melt the jam with 1 tablespoons water, brush over the tops of the buns, then sprinkle with a few more flaked almonds.

CHELSEA BUNS

Steps:

• Preheat oven to 400F and grease an 8" square pan.
• Line bottom of pan with parchment.
• Sift flour and sugar together into a bowl; add chopped butter and rub into flour mixture until fine and crumbly.
• Whisk milk and egg together; pour onto dry ingredients and mix to form a soft batter.
• Turn out onto a floured surface and roll into a 12 x 14 inch rectangle.
• Spread dough with softened butter, sprinkle with sugar, mixed dried fruit and spice.
• Roll up; cut into 12 evenly sized pieces.
• Place cut side down in prepared pan with sides touching.
• Reduce oven temperature to 350°F.
• Bake approximately 25 minutes or until golden and cooked through.
• Remove from oven and place on a cooling rack.
• While the buns are baking, make the glaze:.
• Place sugar and water into a small pan. Stir over medium heat without boiling until sugar dissolves. Bring to the boil for 3 minutes. Remove from heat and brush over buns.
• To serve, split buns and serve with butter.

CHELSEA BUNS [7]

Steps:

• Sprinkle the yeast over 1/4 cup of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Sift together the flour and salt. Cut in 3/4 cup butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to a boil; remove from the heat and stir in 1/2 cup sugar. Cool until the milk is lukewarm, no more than 100 degrees F (40 degrees C). Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough. Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours. Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins. Roll up the dough to form a log, pinching the seam to seal. Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan. Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash. Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes.

CHELSEA BUNS

Steps:

• Sprinkle the yeast over 1/4 cup of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Sift together the flour and salt. Cut in 3/4 cup butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to a boil; remove from the heat and stir in 1/2 cup sugar. Cool until the milk is lukewarm, no more than 100 degrees F (40 degrees C). Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough.
• Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
• Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins. Roll up the dough to form a log, pinching the seam to seal.
• reheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan. Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash. Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes.
• Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash.
• Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes.

CHELSEA BUNS

Steps:

• Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in the centre of the flour and pour in the yeast.
• Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.
• Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic.
• Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size.
• Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm/12x8in.
• Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon and dried fruit.
• Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into 10 4cm/1.75in thick rounds.
• Grease a deep roasting tin or baking tray thoroughly with butter.
• Place the buns, cut side up, into the greased baking tray leaving about 1cm/0.5in of space between each one. You want them to be close enough so that when they rise further and then bake, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge.
• Leave to rise for about 30 minutes in a warm place.
• Preheat oven to 190C/375F/Gas 5.
• When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown.
• Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.
• Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool.
• Mix together the icing sugar, orange zest and two tablespoons water. Drizzle the icing over the cooled buns and allow to set before serving.

CHELSEA BUNS RECIPE

Steps:

• Put the milk and egg into the bread machine container, then add the flour, salt, and sugar.
• Make a well on top and place the yeast in it. Set the machine for the "dough" cycle.
• When finished allow to rise to be double the size of the dough when it finished the cycle. Skip to the Roll and Fill step below.
• Add the yeast to the milk, and let stand for a few minutes. Stir in the egg.
• Put the flour, salt and sugar in the mixing bowl, then add the liquid. Using a dough hook, turn on the mixer until a smooth dough is formed.
• Cover and allow to double in size (at room temperature, or in a barely warm oven). Skip to the Roll and Fill step below.
• Follow the directions for the Stand Mixer above, but mix all the ingredients together using a Danish dough whisk or spatula, until it forms a sticky dough.
• Place onto floured board or counter, and knead until a smooth dough is formed.
• Put into a floured bowl, cover and allow to rise at room temperature or in a slightly warm oven until doubled in size.
• While the dough is rising, put all of the ingredients for the filling, except for the butter, into a medium sized bowl.
• Stir to combine.
• Knead the dough gently, then roll out into a 12" by 18" rectangle. Brush with the melted butter.
• Sprinkle the filling evenly over the buttered dough.
• Start rolling up the dough from the longest end.
• When the entire dough is rolled, put the seam side down and cut into 9 equal slices with a sharp knife.
• Place each slice into an 9" (23 cm) greased, square baking pan.
• Don't let the buns overproof or they won't turn out well. In the pan, they will look like this when they are ready to bake.
• Gently place into the middle of a preheated oven and bake for about 15 to 20 minutes or until golden brown and well risen.
• After you remove the pan from the oven, make the glaze.
• Simmer the sugar and water for about 2 minutes. If you simmer it longer, it will be too sticky.
• While the buns are still hot, glaze generously with a pastry brush while still in the pan. Allow to cool until just warm.
• Turn out onto a board, then serve.