Chelsea buns

Warming buns packed fulls of currants, pecans and spices and topped with gooey honey and coffee icing.
chelsea buns
12 Item
1H 30M


Coffee icing


1.Combine yeast, caster sugar, 1 tablespoon of the flour, and warm milk in a small bowl. Cover; stand in a warm place about 10 minutes or until frothy.
2.Combine remaining sifted flour, spices, rind and extra caster sugar in a large bowl, stir in egg, butter and yeast mixture; mix to a soft dough. Knead dough on a floured surface for about 10 minutes or until smooth and elastic. Place dough in a large greased bowl. Cover; stand in a warm place for about 1 hour or until doubled in size.
3.Grease two deep 22cm (9-inch) round cake pans.
4.Turn dough onto floured surface; knead 1 minute. Roll dough into a 23cm x 36cm (9-inch x 14½-inch) rectangle. Brush dough with extra butter, spread with jam. Sprinkle with combined currants, brown sugar and nuts, leaving a 2cm (1-inch) border all around.
5.Roll dough up firmly from long side like a swiss (jelly) roll. Cut dough evenly into 12 pieces; place six pieces, cut-side up, in each pan. Cover, stand in a warm place for about 30 minutes or until buns have risen slightly.
6.Meanwhile, preheat oven to 200°C/ 400°F.
7.Bake buns for about 30 minutes or until a golden brown colour.
8.Make coffee icing. Stir ingredients in a medium bowl until smooth.
9.Turn buns, top-side up, onto a wire rack. Brush hot buns with honey, drizzle with coffee icing; cool.

Chelsea buns are best made on the day of serving.


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