Best Chelsea Butter Bun Recipes

PAUL HOLLYWOOD'S 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 thick rounds - about 4cm/1¾in.
• 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/½in 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/170C Fan/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

Steps:

• Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
• Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
• Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
• Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
• Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
• Lightly grease a baking tray.
• For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.
• Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.
• Preheat oven to 190C/375F/Gas 5.
• Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.
• Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.
• Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.

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 BUTTER BUN

Steps:

• Preheat oven to 190'c, grease ovenproof dish.
• Sift flour and spice, rub in butter.
• Mix to a soft scone (biscuit) type dough with beaten egg and milk.
• Roll out onto a floured board, about 7mm (1/4 inch) thick.
• Cream very soft extra butter and brown sugar.Spread over scone dough, then sprinkle with mixed chopped nuts and fruit.
• Roll up tightly and slice into 12 equal pieces.
• Place in baking dish cut side up, and glaze lightly with milk.
• Bake in oven for 30-40 minutes, until lightly browned and cooked through.
• Serve warm, split, with butter.

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.

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.