My Favourite Tea Time Treats
March 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!
The 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.
Please 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
Please always assemble ingredients before you start
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. Sieve the flour, salt, yeast and ¼ teaspoon of the castor sugar into a bowl.
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 minutes
Mix together the dried fruit, brown sugar and cinnamon
Turn 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.
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.
Bake in oven for 30-35 minutes or until golden. I baked for 35 minutes.
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.
These 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:
- 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.
- 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.
- 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.
- 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.
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!!
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
It is my dream!
Me too!
Liz
Droolworthy,….Waw! Your Chelse buns look amazing, all made from scratch! Woehoe!
Not so difficult to make, More waiting than working. Have a good day!
Liz
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!
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
These would be perfect for a breakfast, Liz. Freshly baked rolls, with icing, are always a special treat, just right for Christmas.
Hi John
I had them for afternoon tea. It was a lovely experience. Have a great weekend
Liz
I think I just sat drooling over these for about 5 minutes! Why have I given up bread for lent!?
Jessica
Ha ha thank you for drooling, a good sign for the cook. You can eat it later on…have a lovely week!
Liz
Wish I had one of those delicious looking buns right now! 🙂
Hi Serena,
Oh yes you can pick one or two. No problem at all!
Liz
How delicious – and I love the step-by-step how-to!
Thank you, Laura. Have a fantastic week!
Liz
Looks good. MM 🍀
Thank you,
Liz
I think I already told you about my love for yeast buns, and that applies undoubtedly to rolls too. Great choice of ingredients; now I’d die for getting my teeth into one of those…
Great recipe, Liz, as usual!
Besos
Hi Rosa,
I love yeast mixtures too…thanks for complimenting. I wish you a goodnight!
Liz
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!
Hi Hari, thanks for all the lovely words. The buns tasted really nice. How is your weekend? Has the rain subsided?
Liz
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. 😀
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
I’d love to try these with some gluten-free flour and see how they do…they sound really good!! Come over and check out the award you’ve won on my blog: http://foodgurly.com/2014/03/17/my-giveaway-is-done-aaaaaannndddd-i-won-again/
Joanna,
Thanks for the award. I shall check it out right now. Have a good weekend!
Liz
These look much better than cinnamon rolls. I like your idea of using dried fruit 🙂
Thank you. I love cinnamon rolls too…torn in between. Have a lovely Saturday!
Liz
Lovely Liz. Unravel them as you eat them 😀 xox
Oh yes I absolutely did!
LIz
woot! 😉
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
Steph,
Me too…I would love to try your recipe too. It sounds more than delicious. Enjoy Saturday!
Liz
Glad you had a good break. This looks delicious.
Thank you Lignum!
Liz
They look delicious Liz! All your tea time treats look so tempting. I have to bake at least one of them, and these buns may be it!!
Hi Jo,
Thanks for complimenting. I wish you a happy baking. Thanks for all the likes in Facebook!
Liz
Hi Liz, ok now I know what I will do for dessert today 😀 Thanks for sharing.
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
Wish I could jump through my screen right now and try some of these Chelsea Buns! They look divine! 🙂
Ha ha how was the tasting? Enjoy Saturday!
Liz
This looks so wonderful. I am with you, I love afternoon tea! Something like this is on my rather long to make list! Enjoy the week.
Thanks. I love having afternoon tea every now and again!
Liz
These looks absolutely delicious! I love the simple swirl and the glossy honeyed finish.
Thank you. Have a lovely weekend!
Liz
These look amazing….your making me want one for breakfast !
Did you try them for breakfast? Have a lovely weekend!
Liz
Not yet,I’ve had such a busy couple of months and I’m finding even finding it hard to squeeze in writing my blog! 😉
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
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!
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!
I’ll try! thank you Liz!
Have a lovely evening!
Liz
Yum! Those looks so classy and delish!
Thanks. They tasted really nice. Lovely weekend to you!
Liz
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
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
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! ;->
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
A fruited cinnamon roll. How fabulous. Can’t wait to try this one. 🙂
Hi Shanna,
I hope you find time to try it soon, Thanks!
Liz
Oh wow, these look so tasty!
Thank you and pleasant day to you!
Liz