This free Chelsea Bun Recipe makes the most decadently sweet & delicious Chelsea Buns… Great to serve at tea parties!


210ml lukewarm milk
60g butter
445g white bread flour
5ml salt
40g sugar
7g instant died yeast
1 large egg, lightly beaten

30ml butter
50ml apricot jam
50g soft dried apricots, chopped
100g raisins
5ml ground cinnamon
5ml ground mixed spice
50g brown sugar
100g pecan nuts, chopped

100g sugar
60g butter
60ml milk
60ml honey


  • Mix the milk and butter in a saucepan and heat until the butter is melted.
  • Remove from the heat and cool until lukewarm.
  • In a large mixing bowl mix the flour, salt, sugar and yeast together.
  • Mix the dry ingredients and beaten egg into the milk mixture to form a soft dough.
  • Turn the dough onto a floured surface and knead for 10 minutes.

To knead: Fold the dough in half towards you and then push down and away using the heel of yourhand. Give the dough a quarter of a turn and repeat the kneading process, until the dough is soft and elastic. Alternatively you can use a food processor with a dough hook at a low speed.

Place the dough into a lightly greased bowl and cover with a damp cloth and set aside in a warm place to rise until doubled in size.

  • Knead the dough again for a minute and then roll out onto a lightly floured surface to form a 40 x 22cm rectangle.
  • Melt the butter and apricot jam and brush over the dough.
  • Sprinkle with fruit, spices and half the nuts.
  • Starting at the long side, tightly roll up the dough like a swiss roll.
  • Cut into 9 even sized slices and place them next to each other in a greased, square 20cm baking tin.
  • Cover the tin with a damp cloth and allow the buns to rise until they have doubled in size.
  • Heat all the ingredients for a minute or until all the sugar has dissolved.
  • Pour the topping mixture over the buns after they have risen and sprinkle with the remaining nuts.
  • Immediately bake in a preheated oven at 190°C for 25 to 30 minutes, until golden brown and cooked through.
  • Leave to cool in the tin for 10 minutes before removing from the tin and breaking apart.
Alternative filling: 100g chopped dark chocolate, 100g chopped pecan nuts and 100g brown sugar.

Makes 9


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