Chelsea Buns

My Favourite Tea Time Treats

Chelsea Buns myfavouritepastime.com_9982March break is over. Schools re-open tomorrow and then the busy schedule resumes. I enjoyed taking a long break. It was very rejuvenating. This recipe is one of the teatime treats we had during the Christmas holidays. And by the way did I tell you  I added some 3 inches around my waistline. Now I’m frantically trying to eat veggies and such things. But does it ever work when your most favourite pastime is baking? Last week I baked a lot of yummy yeast mixtures and tasted all of them. How else will I know if they should be posted or not? I hope the weather improves soon then I will switch to green salads. I suppose this is just me thinking aloud. I have a cake in my oven right now….oops!

Chelsea Buns myfavouritepastime.com_1273The Chelsea bun is made out of rich yeast dough and is more or less similar to a cinnamon roll. It’s filled with brown sugar, cinnamon and dried fruits like raisins or currants. I used all the left over dried fruit from baking fruitcakes. Once the buns are removed from the oven they are brushed with honey and sprinkled with sugar. The buns are best eaten warm for breakfast, brunch or my favourite: afternoon tea. I hope you enjoy them, the way we did.

Chelsea Buns myfavouritepastime.com_1277Please click on to the recipe.

  • 450g all-purpose (plain) flour (3 cups Australian; 3½ USA) (I used five roses brand)
  • ½ level teaspoon salt
  • 1½ teaspoons quick rise instant yeast (Fleischmann’s)
  • 250ml (1 cup, 8fl oz) warm milk
  • 2 teaspoons castor sugar
  • 75g butter (3oz), cubed
  • 1 extra large egg, beaten
  • 225g (8oz, 1¼ cups) mixed fruit
  • 100g (4½oz) light soft brown sugar
  • 1-2 teaspoons ground cinnamon
  • 2-3 tablespoons clear honey

Chelsea Buns myfavouritepastime.com_9935Please always assemble ingredients before you start

Chelsea Buns myfavouritepastime.com_9940Preheat the oven to 375°F (190°C) 10 minutes before baking. Lightly grease the sides of a 12 x 10 inch (30 x 25 cm) baking tin and line the base with parchment. Sieve the flour, salt, yeast and ¼ teaspoon of the castor sugar into a bowl.

Chelsea Buns myfavouritepastime.com_9942Add the butter to the flour

Chelsea Buns myfavouritepastime.com_9944And rub in until the mixture resembles fine breadcrumbs. Make a well in the centre, and pour in the milk and beaten egg. Mix with a metal spoon to form a soft but not sticky dough.

Chelsea Buns myfavouritepastime.com_9947Turn on to a lightly floured surface and knead for 5 minutes

Chelsea Buns myfavouritepastime.com_9950until smooth and elastic. Place in a lightly oiled bowl, cover with oiled cling wrap (plastic wrap) and prove in a warm place for about 50 minutes

Chelsea Buns myfavouritepastime.com_9958or until doubled in size.

Chelsea Buns myfavouritepastime.com_9955Mix together the dried fruit, brown sugar and cinnamon

Chelsea Buns myfavouritepastime.com_9961Turn the dough on a lightly floured surface, knead briefly and then roll into a 15 x 10 inch (38 x 25 cm) oblong. Spoon the mixed fruit over the dough, leaving ½ inch at the edge.

Chelsea Buns myfavouritepastime.com_9966Roll up the dough tightly lengthways, and press the edges together firmly to seal.

Chelsea Buns myfavouritepastime.com_9969Cut the roll into 12 equal round pieces. Lay each round flat in the prepared baking sheet.

Chelsea Buns myfavouritepastime.com_9973Cover with oiled cling wrap (plastic wrap) and leave 30-40 minutes until doubled in size.

Chelsea Buns myfavouritepastime.com_9983Bake in oven for 30-35 minutes or until golden. I baked for 35 minutes.

Chelsea Buns myfavouritepastime.com_9979Warm the honey then brush over the hot buns, sprinkle with the caster sugar (you can use turbinado sugar for a crunchy topping).

Chelsea Buns myfavouritepastime.com_9985Cool slightly before transferring to a cooling rack.

Chelsea Buns myfavouritepastime.com_1278These buns are best served warm, immediately after baking…

Chelsea Buns 

Preparation: 30 minutes + 2 hours standing time; Baking time: 30-35 minutes; Makes: 12

Ingredients

  • 450g all-purpose (plain) flour (3 cups Australian; 3½ USA) (I used five roses brand)
  • ½ level teaspoon salt
  • 1½ teaspoons quick rise instant yeast (Fleischmann’s)
  • 250ml (1 cup, 8fl oz) warm milk
  • 2 teaspoons castor sugar
  • 75g butter (3oz), cubed
  • 1 extra large egg, beaten
  • 225g (8oz, 1¼ cups) mixed fruit
  • 100g (4½oz) light soft brown sugar
  • 1-2 teaspoons ground cinnamon
  • 2-3 tablespoons clear honey

Instructions:

  1. Preheat the oven to 375°F (190°C) 10 minutes before baking. Lightly grease the sides of a 12 x 10 inch (30 x 25 cm) baking tin and line the base with parchment.
  2. Sieve the flour, salt, yeast and ¼ teaspoon of the castor sugar into a bowl. Add the butter to the flour and rub in until the mixture resembles fine breadcrumbs. Make a well in the centre, and pour in the milk and beaten egg. Mix with a metal spoon to form a soft but not sticky dough. Turn on to a lightly floured surface and knead for 5 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with oiled cling wrap (plastic wrap) and prove in a warm place for about 50 minute or until doubled in size.
  3. Turn the dough on a lightly floured surface, knead briefly and then roll into a 15 x 10 inch (38 x 25 cm) oblong. Mix together the dried fruit, brown sugar and cinnamon and spoon over the dough, leaving ½ inch at the edge. Roll up the dough tightly lengthways, and press the edges together firmly to seal. Cut the roll into 12 equal round pieces. Lay each round flat in the prepared baking sheet. Cover with oiled cling wrap (plastic wrap) and leave 30-40 minutes until doubled in size.
  4. Bake in oven for 30-35 minutes or until golden. Warm the honey then brush over the hot buns, sprinkle with the caster sugar (you can use turbinado sugar for a crunchy topping). Cool slightly before transferring to a cooling rack.

Points to Note:

  • Please make sure you roll the dough tightly otherwise it will open up during cutting.
  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the buns at 375°F (190°C) for 35 minutes.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale.

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

63 thoughts

  1. These look beautiful – you can see that the dough has real body to it! Yum!
    Hihi I gained 3 inches just looking at your baking 🙂 I am sure you are not looking for advice, but maybe an idea (that is 99% motivated by self interest ;->): Do you think you would enjoy doing one bake a week that is non-traditional (i.e. no all-purpose flour, no butter or oil, no sugar or honey but instead teef-, buckwheat-, oat-, quinoa flour, stevia, beet root, apple sauce….) I would love to see what you create!!

    Reply

    1. Hi there Afra,
      Afra if people gained weight by just looking then I would be weighing 1000kg by now. I love flicking through cookery books and just admiring the food.
      One bake without butter sugar or honey or all-purpose, wow what a challenge. I need some time to think. I’m sure I would create some really good stuff. Let me put it in my diary. What a challenge. Enjoy spring, we are still waiting for ours…we still have snow forecast..Have a lovely weekend!
      Liz

      Reply

  4. Haha! Loved your bit about having to taste everything that you make – isn’t that the curse of being a blogger?! It’s a welcome curse 😛 Love chelsea buns, these look delish!

    Reply

    1. Hi there Gab,
      Do you ever post something you haven’t tasted? I have to reduce the amounts I’m tasting (LOL). The weight is slowly creeping in. It sure is the curse of being a blogger. Thanks for complimenting. Have a lovely day!
      Liz

      Reply

  11. Liz, these buns really, really scream Christmas!
    I mean, one can make them for other occasions but people will still see a huge set of neon lights above it displaying the word “Christmas”!
    L-O-L!

    Reply

      1. The rain is gone but the weather is super windy (and hot!)
        The prices of many veggies have soared sky high due to fail harvests (the plants have dried out).

        Well, at least we got nice sunny days to walk around and enjoy sunlight in. 😀

        Reply

        1. Hi Hari
          Lucky you, having sun and good temperatures too. It’s sunny here but we are still at -5C…over the weekend the temperatures will go up to 7C. I’m looking forward to it! Sorry about the high veggie prices. I hope things will settle down in a few months. Have a good morning, I know it’s Tuesday morning right now! enjoy your breakfast.
          Liz

  16. Wow Liz!! 🙂 Cinnamon Swirls are my ABSOLUTE favorite! 🙂 I made some Orange & Sultana cinnamon swirls a couple of months ago and they, much like yours must be, are always a crowd pleaser! Cant wait to give these one a whirl 🙂 Great photos xx

    Reply

    1. Hi Pavla
      Oh yes you made some really delicious cinnamon rolls. I’ve never forgotten the beautiful sigh! Where have you been? Belated New Year Greetings and enjoy saturday!
      Liz

      Reply

        1. Don’t worry I’ve had such times when time was so limited. I hope it will get to pass. I wish you all the best! Have a lovely Sunday!
          Liz

  24. I’ve tried to prepare buns just once. A terrible experience, they were hard as a stone… I’m keep saying that I should try at least on more time. I love your idea of dry fruits and cinnamon… in case I’ll muster up the courage I’ll try your recipe!

    Reply

    1. You should try again and just follow the recipe as specified. It usually works out fine for me. You’ve left me cracking up…have a lovely Sunday!

      Reply

  26. We love cranberries, so I buy them in 25# sacks to put in our cooked cereal and granola. Raisins are hardly ever around, so my cinnamon buns always are cinnamon, cranberries and almonds or pecans. Hard to resist eating them all at once. Usually there is someone around willing to help us out! ;->

    Virtual hugs,

    Judie

    Reply

    1. Hi Judie,
      I wish I was that someone else,, I would be more than willing to help out (LOL). I love the combination of cinnamon, cranberries, almonds and pecans, it’s not only healthy but delicious. I’m crazy about nuts. Next time you make them send some virtual ones!
      Virtual Hugs to you too…I hope your week is great?
      Liz

      Reply

      1. It’s a beautiful day today – almost 80 degrees and low humidity. We are going out to photograph as soon as a friend arrives on our doorstep to go with us. Going to a quaint town nearby called Bisbee. Watch for blog posts that aren’t food! ;->

        Reply

        1. It’s a very beautiful day here too, 39F a great leap from yesterday. I look forward to the photos from Bisbee. Have a lovely day!
          Liz

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