Chelsea Buns (my way)

This is my take on the classic, it turned out pretty good. I love the cinnamon flavour!


For the buns:

  • 450g strong white flour (plus more for dusting)
  • 1 tsp yeast (1 packet of fast action yeast)
  • 3 tbsp sugar
  • 25g melted butter
  • 150ml warm water
  • 1 tsp vanilla essence

For the filling:

  • 1 cup mixed dried fruit
  • 4 tbsp sugar
  • 25g melted butter
  • 1tsp cinnamon

For the icing:

  • 2 tbsp icing sugar
  • 2-3 tbsp water

Cooking Method:

Dissolve the yeast in the warm water together with the sugar and leave to develop for 20 minutes. You should get a nice froth on top when it’s ready. Meanwhile sift the flour in a large bowl and make a well in the centre.

Once the yeast has developed, add the liquid to the flour well, add the melted butter and the vanilla essence and knead into a dough. Leave to rest in a tigh container for at least an hour. It should double in size.

Mix all the filling ingredients together in a bowl. Once the dough has risen take it out of the bowl and knock out the air.  line a flat baking tray with baking paper. Divide into two or three balls and roll out into 5 mm thin sheets. Sprinkle the filling on top and roll it tightly. Cut into 1/2 inch pieces and lay on the baking tray. Repeat this with all the dough, cover and leave them to rest for 30 minutes at room temperature.

Meanwhile preheat the oven on 180 and make the icing by mixing well the icing sugar and water. Brush on the buns and bake for 35 minutes or until golden on top and cooked inside. You can serve the buns hot or cold and you can store them in a tight container for up to 4-5 days.

I hope you enjoy my recipe! Please let me know what you think. 😉


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