Chelsea Buns

By far the most exciting baking I have done in weeks! I have been meaning to make Chelsea Buns for absolutely ages! But I finally have done and they were definitely worth the wait!


225ml Milk
500g White bread flour
2.5ml Salt
75g Caster sugar
50g Butter
5g Easy blend yeast

For the glaze
50g Caster sugar
5ml Orange flower water

For the filling
25g Melted butter
115g Sultanas
25g Mixed chopped peel
25g Currants
25g Light soft brown sugar
5ml mixed spice (apple pie spice)

1.Mix together all the ingredients for the dough. Knead for 5 to 10 minutes until soft and elastic.
2.Leave the dough covered to rise for an hour or 2 until doubled in bulk.
3.Knock back the dough and roll out into a square about 30cm by 30cm.
4.Brush the melted butter for the filling all over the dough. Mix together all the other ingredients for the filling and then spread them over the dough leaving a gap of 1cm at one edge.
5.Start at a coveted edge, roll the dough up like a swiss roll. Press the edges together then cut it into 12 equal pieces. Place these in a greased 23cm square or circle cake tin.
6.Cover with cling film and leave to rise for another 40 minutes.
7.Bake the buns at 200c for about 20 minutes until they are golden all over, remove and leave to cool slightly in the tin.
8.Mix the caster sugar for the glaze and 60ml water in a pan, heat until completely dissolved. Boil for a couple of minutes until syrupy.
9.Mix the orange flower water into the syrup and then spead all over the warm buns.


One thought on “Chelsea Buns

  1. These look incredible Alice! I love the fact that you glazed them with an orange blossom water glaze… sounds amazing! By the way, this is my first visit to your blog and I’m pretty impressed. Your bread baking skills are fantastic (I always envy those who can bake bread as mine doesn’t turn out that great. Argh, I need to keep practicing!)

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