Recipe

Gluten-free Chelsea buns

This classic Chelsea bun recipe with a gluten free twist is the perfect treat to enjoy with your afternoon cup of tea.

  • 50 mins cooking
  • Serves 12
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These and other delicious gluten-free recipes are available in our book Gluten Free Baking.

Ingredients

Chelsea buns
  • 1¼ cups (310ml) lukewarm milk
  • 2 teaspoons (7g) dried yeast
  • 2 tablespoons caster (superfine) sugar
  • 3½ cups (470g) gluten-free plain (all-purpose) flour
  • 2 teaspoons gluten-free baking powder
  • ¾ teaspoon fine sea salt
  • 1 teaspoon mixed spice
  • 80 grams (2½oz) butter, melted
  • 1 egg, beaten lightly
  • 1 tablespoon finely grated lemon rind
  • 40 grams (1½oz) butter, softened
  • 2 tablespoons firmly packed brown sugar
  • ½ cup (80g) currants
  • ¼ teaspoon ground cinnamon
Glacé icing
  • ¾ cup (120g) gluten-free icing (confectioners') sugar
  • 3 teaspoons lemon juice

Method

Chelsea buns
  • 1
    Combine milk, yeast and caster sugar in a bowl. Stand for 10 minutes until foamy.
  • 2
    Meanwhile, sift flour, baking powder, salt and mixed spice into a bowl. Add yeast mixture, melted butter, egg and 3 teaspoons of the lemon rind; stir to form a soft dough.
  • 3
    Place dough in a large oiled bowl; cover with plastic wrap. Stand in a warm place for 1½ hours until dough almost doubles in size.
  • 4
    Grease a 23cm (9¼in) square cake pan. Line base and sides with baking paper (there is no need to extend the paper over the edge).
  • 5
    Turn dough out onto a 30cm x 50cm (12in x 20in) piece of baking paper. Place another piece of paper the same size on top. Roll dough out between baking paper into a 30cm x 40cm (12in x 16in) rectangle. Remove top paper.
  • 6
    Position dough with the long side in front of you. Spread dough with softened butter, leaving a 2cm (¾in) border on the opposite long side. Scatter with brown sugar and currants. Using the baking paper as an aid, roll up dough from longest side as tightly as possible into a log. Cut into 12 equal-sized pieces. Arrange slices, cut-side up in pan; cover with oiled plastic wrap. Stand in a warm place for 1 hour or until almost doubled in size.
  • 7
    Meanwhile, preheat oven to 200°C/400°F.
  • 8
    Bake buns for 25 minutes or until golden brown and they sound hollow when tapped. Transfer to a wire rack to cool.
  • 9
    Make glacé icing. Drizzle icing over buns; sprinkle with remaining 1 teaspoon lemon rind and the cinnamon.
Glacé icing
  • 10
    Sift icing sugar into a small heatproof bowl; stir in enough of the lemon juice to make a thick paste. Place bowl over a small saucepan of simmering water; stir until icing is a pouring consistency (do not overheat).

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