Chelsea Buns
Chelsea buns are spiral-shaped rolls made from a soft, enriched dough wrapped around a filling of brown sugar, currants, and warm spice, then glazed after baking. They've been a staple of British baking since the 18th century and take around two hours to make, including the time needed for the dough to rise.
Ingredients
Dough
- 240 ml Whole milk Warm to 37°C (98°F)
- 7 g Active dry yeast Or one packet
- 450 g All-purpose flour
- 50 g Granulated sugar
- 1 large Egg Room temperature
- 60 g Unsalted butter Softened
- 6 g Salt
Filling
- 50 g Light brown sugar Packed
- 75 g Unsalted butter Melted
- 100 g Currants
- 2.5 g Ground cinnamon
- 15 ml Milk For glazing
Instructions
- Start by dissolving the active dry yeast in warm milk. Let it sit for about 5-10 minutes until frothy.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Make a well in the center and add the frothy yeast mixture, egg, and softened butter. Mix until a soft, slightly sticky dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic. If you prefer, use a stand mixer with a dough hook.
- Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm spot for 1-1.5 hours until doubled in size.
- For the filling, combine the light brown sugar, melted butter, currants, and cinnamon in a small bowl.
- After the dough has risen, roll it out on a floured surface to a rectangle approximately 40x30cm (16x12 inches).
- Spread the filling mixture evenly over the dough, leaving a border along one long edge. Roll up the dough tightly from the opposite long side.
- Cut the roll into 8 equal pieces. Place them cut-side up in a greased baking dish. Cover and let rise for another 30 minutes as you preheat your oven to 180°C (350°F).
- Brush the tops of the buns with milk and bake in the preheated oven for about 20-25 minutes until golden brown.
Notes
For a twist, try adding chopped nuts or a touch of orange zest to the filling. You can also substitute raisins for currants if desired. Using a thermometer for the milk ensures proper yeast activation.
Nutrition
Calories: 442kcalCarbohydrates: 67gProtein: 9gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 63mgSodium: 323mgPotassium: 237mgFiber: 2gSugar: 22gVitamin A: 519IUVitamin C: 1mgCalcium: 76mgIron: 3mg
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