Chelsea buns

Chelsea buns were created by a baker at the Chelsea bun house several hundred years ago. If you're not a fan of currants, swap them for chopped mixed nuts or other dried fruit, such as tropical fruit mix.

  • 1 hr 25 mins cooking
  • Makes 9 Item
  • Print


Chelsea buns
  • 1 tablespoon dried yeast
  • 1 tablespoon caster sugar
  • 4 cup (600g) plain flour
  • 1 1/2 cup (375ml) warm milk
  • 2 cup (320g) dried currants
  • 1 teaspoon finely grated lemon rind
  • 1 teaspoon ground cinnamon
  • 1 egg
  • 125 gram butter, melted
  • 2/3 cup (150g) firmly packed brown sugar
  • 1 cup (160g) icing sugar
  • 1 tablespoon milk, approximately pink food colouring


Chelsea buns
  • 1
    Combine yeast, 1 teaspoon of the caster sugar, 1 teaspoon of the flour and milk in small bowl, cover; stand in warm place about 10 minutes or until mixture is frothy.
  • 2
    Place currants in small saucepan, cover with water; bring to a boil. Remove from heat, cover; cool 15 minutes. Drain currants well; combine in small bowl with rind and cinnamon.
  • 3
    Whisk egg into yeast mixture. Sift remaining flour into large bowl; stir in yeast mixture, cover; stand in warm place about 40 minutes or until dough has doubled in size.
  • 4
    Knead dough on floured surface 3 minutes or until smooth. Roll dough ito 30cm x 40cm rectangle. Brush with a quarter of the butter; sprinkle with a third of the brown sugar.
  • 5
    Grease deep 23cm-square cake pan. Fold one end of the dough to come two-thirds of the way up dough, fold over top third to cover first fold. Turn dough halfway around tohave open ends facing you.
  • 6
    Roll dough into 30cm x 40cm rectangle. Repeat folding as before, using same amount of butter and brown sugar. Turn dough halfway round; roll to 30cm x 40cm rectangle. Brush dough with half the remaining butter; sprinkle with remaining brown sugar and currant mixture.
  • 7
    Roll dough firmly from long side like a swiss roll. Cut dough evenly into nine pieces; place buns, cut-side up, in pan; sprinkle with remaining caster sugar. Stand, uncovered, in warm place about 20 minutes or until buns have risen slightly.
  • 8
    Preheat oven to moderately hot (200°C/180°C fan-forced).
  • 9
    Drizzle buns with remaining butter. Bake, uncovered, 5 minutes. Reduce temperature to moderate (180°C/160°C fan-forced); bake about 25 minutes or until golden brown.
  • 10
    Meanwhile, make icing. Sift icing sugar into small bowl; stir in enough milk to form a thin, smooth paste. Tint with pink colouring.
  • 11
    Turn buns onto wire rack, drizzle a little icing onto each bun; cool.

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