Chelsea

celebrating 130 years 1884-2014

Chelsea Buns

By Chelsea Sugar
Chelsea Buns
12 servings
  • 8 reviews

  • Difficulty Moderate
  • Prep time 40 mins
  • Cooking time 15 mins
  • Serves
    12
Ingredients

    BUNS
    1 ¼ tsp dry yeast
    ²⁄³ cup lukewarm milk
    3 cups plain flour
    ¼ cup Chelsea Caster Sugar
    ¼ tsp salt
    2 extra large eggs, lightly beaten
    125g butter, melted

    SPICED BUTTER AND CURRANT FILLING
    100g butter softened
    ½ cup lightly packed Chelsea Soft Brown Sugar
    2 tsp ground cinnamon
    ½ cup dried currants

    LEMON DRIZZLE ICING
    1 cup Chelsea Icing Sugar, sifted
    2 tsp boiling water
    1 Tbsp lemon juice

Method

    Combine yeast and milk, leave in a warm place for 5 mins or until bubbles appear. In a large mixing bowl combine flour,
    sugar, salt, eggs, butter and yeast mixture. Beat with a dough hook attachment on low for 1 min or until just combined.
    Increase speed to high and beat for a further 6 - 8 mins or until dough comes away from the sides of the bowl. Place in lightly greased bowl, cover with a damp tea towel and leave in a warm place for 1 hour or until doubled in size.

    Filling: Beat butter, sugar and cinnamon until light and fluffy. Fold in currants. Roll dough to 60cm x 25cm. Spread with spiced butter leaving a 1cm border. Roll from the longest side tightly into a log. Cut 12 pieces, place cut side down in a greased 30cm x 20cm tin. Cover with a damp tea towel for 45 minutes or until doubled in size.
    Bake in a pre-heated oven at 180°C or 160°C fan-forced for 20 mins. Cover loosely with foil and bake 15 minutes until dough is cooked through. Stand in tray 15 minutes before turning onto a wire rack to cool.

    Icing: Combine icing sugar, water and lemon juice, drizzle over buns.

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Reviews

Average Rating
48
(8 reviews)


Rich dough, easy to work by hand. These are not like shop bought buns, the result is more buttery. They only rose as high as the tin and stuck to the damp tea towel used to cover them so I won't be doing that again. Might cover with baking paper instead. I also made smaller buns by cutting 6 in half again before baking. Delicious. The buttery filling really works well.

Easy recipe and yummy result, thanks

Excellent receipe! Thanks!

So fluffy and easy to make. Dough is forgiving and easy to work with.

Had to make them because of the name and by golly they turned out amazing!

Very soft dough, would rather you had ingredients in grams as I think the cup measure varies depending on how hard you compress the flour on getting it out. I did mine by spooning the flour into the cup measure rather than scooping it straight out of the container with the cup so I think my flour was on the light side.

So good

sucky mick duffy

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