How to Make Real Chelsea Buns
Recipe type: Bread
If you're tired of the stodgy and overly sweet Chelsea Buns from your bakery, then this recipe is for you. This authentic Chelsea Bun recipe is as close to the original centuries old favorite as you can get, right down to the orange rind. Every step is worth the effort. For more "Learn to Cook" videos like this, please subscribe to our channel!
For the dough
- 500g Strong white flour
- 1 Tsp Salt
- 7g Fast acting yeast
- 300ml Full cream milk
- 40g Unsalted butter
- 1 Large egg
For the filling
- 25g Unsalted butter, melted
- 1 Orange, zest only, finely grated
- 75g Demarara sugar
- 2 Tsp Ground cinnamon
- 100g Dried cranberries
- 100g Seedless Raisins
For the glaze
- 1½ Tbs Smooth apricot jam
- 1 Tbs Water
For the icing
- 200g Icing sugar, sifted
- 1 Orange, zest only,finely grated
- 45ml Water
- Place the flour and salt in a large mixing bowl and mix thoroughly. Make a well in the center and pour in the yeast.
- Melt the butter in a small saucepan and add the milk. Heat this until lukewarm.
- Lightly beat the egg.
- Pour the egg and the milk-butter mixture into the flour.
- Mix the flour until the dough begins to come together and comes away from the sides of the bowl.
- Turn the dough out onto a lightly floured work surface, sprinkle a little more flour on top of the dough, and proceed to knead the dough for 5 minutes until it is smooth and elastic.
- Place the dough back in the mixing bowl, cover the bowl with a damp kitchen towel and allow to rise for 60 minutes.
- Turn the dough back out onto the work surface, knead briefly, then roll out into a rectangle 20cm x 30cm (8in x 12in)
- Paint the surface of the dough with the melted butter.
- Sprinkle the sugar evenly over the surface of the dough, followed by the cinnamon, dried fruit and orange zest.
- Working with the long side of the dough, roll the dough up, keeping it as tight as possible without deforming the roll.
- Using a sharp, thin blade knife, cut the roll into 4cm (1¾in) sections.
- Lightly oil a deep roasting pan and arrange the buns in the pan, no further than 1cm apart.
- Allow the buns to rise for a further 30 minutes, uncovered, in a warm place.
- Preheat your oven to 190c / 375f.
- Bake the buns for 20-25 minutes until golden brown. Check the buns after 15 minutes and cover lightly with foil if they are browning too quickly.
- Remove the buns from the oven and allow to cool for a few minutes before transferring them to a wire rack.
- Melt the jam in a small pan along with the tablespoon of water and paint the buns with this solution to glaze.
- In another bowl, mix together the icing sugar, orange zest and water until totally combined. Drizzle this liberally over the buns.
- Allow the icing to set before serving.