Classic Chelsea buns
Makes: 12
Prep time: 40 minsTotal time: 
Recipe photograph by Maja Smend
Classic Chelsea buns
Commemorated by authors such as Charles Dickens and Lewis Carroll, this traditional currant bun was created around 1700, at the Chelsea Bun House. They were so popular that there was once a near-riot over supply!
Makes: 12
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
345Kcal
Fat
9gr
Saturates
5gr
Carbs
59gr
Sugars
28gr
Fibre
2gr
Protein
7gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
For the dough
- 50g butter
- 200ml milk, plus extra if needed
- 500g strong bread flour, plus extra to dust
- 1 x 7g fast-action dried yeast
- 50g caster sugar
- 1 tsp fine sea salt
- zest of 1 lemon
- 1 large egg, beaten
For the filling
- 50g soft butter, plus extra to grease
- 100g light brown sugar
- 2 tsp ground cinnamon or mixed spice
- 200g currants or mixed dried fruit
For the glaze
- 50g caster sugar
Step by step
Get ahead
Best eaten on the day of baking, but can be frozen.
- Melt the butter for the dough in a saucepan, remove from the heat and add the milk. This will take the chill off the milk, without making it too hot. In a large mixing bowl (or stand mixer), combine the flour, yeast, caster sugar, salt and lemon zest. Make a well in the centre and add the beaten egg and the buttery milk. Mix together until you have a soft dough (add extra milk if needed), then knead for 10 minutes by hand on a floured surface (or 5 minutes on low speed in a stand mixer). When the dough is stretchy and springy, return it to the bowl, cover and leave to rise for 2 hours or until doubled in size.
- Knock the dough down then roll out to about 34cm x 48cm on a floured surface. Spread with the soft butter (leave a border along one long edge). Mix the sugar, cinnamon or mixed spice and currants or dried fruit together. Scatter evenly over the dough and press in gently.
- Dampen the long border with a little water, then roll up like a Swiss roll towards this side, pinching the seam closed. Trim off the ends, then cut the roll into 12 fat slices. Grease and line a 20cm x 30cm baking tin and add the buns; they should be spaced about 1cm apart. Cover the tray and leave to prove for about 45 minutes. Preheat the oven to 180°C, fan 160°C, gas 4.
- Bake the Chelsea buns for about 25 minutes until golden and cooked through. Dissolve the sugar in 3 tablespoons water in a small pan and simmer for 1 minute, then leave to cool. Brush the buns with the mixture as soon as they come out of the oven; as the water evaporates, you will be left with a sticky glaze.
- Let them cool for at least half an hour before tearing apart and eating.
