Saturday, 2 June 2012

Homemade Chelsea Buns

Upon my boyfriend's request I set about to make some chelsea buns for the first time this week! A very english bun, very fitting for the jubilee!! I love making cakes, but I haven't made any buns before so I wasn't sure how they would turn out. The process of making the dough was very similar to making bread, i.e. quite lengthy but well worth the wait!

The recipe I used came from the BBC food website; I find I always had good outcomes using their recipes and the instructions are very easy to follow. The only thing I changed was the glaze, the recipe recommended a milk and sugar glaze, but I found that this curdles and didn't look very pleasant! So I substituted a water and sugar glaze that is more commonly used as a bun glaze. This makes a lovely, sticky, toffee type glaze giving the buns a professional finish.

500g strong white flour
1tsp salt
7g sachet of fast-action dried yeast
300mls milk
40g unsalted butter
1 large egg
vegetable oil for greasing

For the filling:
25g unsalted butter melted
75g soft brown sugar
2tsp ground cinnamon
150g dried mixed fruit

For the Glaze:
2 tbsp water
2tbsp caster sugar


  • 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.
  • 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

    • Bake the buns in the oven at 190 degrees/gas mark 5 for 20-25 minutes, or until risen and golden-brown.
    • Meanwhile, for the glaze, heat the water 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.

    Finally enjoy whilst warm with a cup of tea! a perfect english afternoon xxx

1 comment:

  1. Hi Amy, love your blog, the things you make and am your latest follower. Just wished these Chelsea Buns looked a bit less tempting ;)
    Mecki x