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Classic Chelsea Buns
Traditional dish · British
A traditional British sweet bun, enriched with butter and eggs, filled with currants and spices, and topped with a simple glaze. Perfect for afternoon tea or breakfast.
Ingredients
- All-purpose flour500g
- Granulated sugar75g
- Active dry yeast7g
- Milk200ml
- Unsalted butter, softened100g
- Eggs2
- Salt1 tsp
- Currants150g
- Ground cinnamon1 tsp
- Ground nutmeg1/2 tsp
- Lemon zest1 tsp
- Powdered sugar150g
- Water2-3 tbsp
Steps
- 1
Activate yeast in warm milk with a pinch of sugar. Let it bloom for 5-10 minutes.
- 2
In a large bowl, combine flour, remaining sugar, and salt. Make a well in the center.
- 3
Pour the yeast mixture into the well. Add the softened butter and eggs. Mix until a shaggy dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 5
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- 6
While the dough rises, mix currants, cinnamon, nutmeg, and lemon zest for the filling.
- 7
Punch down the risen dough and roll it out into a large rectangle (approx. 30x40 cm) on a lightly floured surface.
- 8
Spread the softened butter (about 50g) evenly over the dough, leaving a small border. Sprinkle the currant mixture over the butter.
- 9
Roll up the dough tightly from the long edge to form a log. Cut the log into 12 equal slices.
- 10
Place the slices cut-side up in a greased baking dish (approx. 20x30 cm). Cover and let rise for another 30-45 minutes.
- 11
Preheat oven to 190°C (375°F). Bake the buns for 20-25 minutes until golden brown.
- 12
While the buns bake, whisk together powdered sugar and water to create a glaze. Adjust consistency as needed.
- 13
Remove buns from the oven and immediately brush with the glaze while still warm.
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