Soft Brown Sugar
This popular sugar is used...
- Ingredients
- Method
Ingredients
- 120g butter
- 4 cups self-raising flour
- ½ tsp salt
- 1½ cups milk
- ½ cup Chelsea Soft Brown Sugar
- 1½ cups mixed dried fruit (sultanas, currants etc.)
- 1 tsp cinnamon
Glaze
- 2 Tbsp water
- 2 Tbsp Chelsea White Sugar
- 2 tsp gelatine
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
13
What did you think of this recipe?
Amanda
Made this with my 12 yr old, dough baked up soft with a crispy exterior with plenty of flavor.
5
Jan Levien
beautiful, just like I remember from years ago
5
Sussie
I think it is easy recipe definitely will yru
2
Laraine Barker
I think this might be similar to the recipe in the Edmonds book. It's really more like a fancy scone than a bun. Also, for a scone mix it has way too much butter it it too. That would make it too cakey for my liking.
3
Mark
self raising flour? Come one guys - that's not right. A proper chelsea bun recipe requires a yeast dough.
2
Unknown
very nice buns
5
loll
Yummiiiiiiii jk was absolutely revolting
1
Andrew
Not great. Very like scones. Failed to puff upon cooking.
3
Nik
Really disappointed. Waste of time and resources. Just like scones.
1
Unknown
Look amazing and taste even better!
5
Method
In a food processor chop 60g of the butter into the flour and salt. Transfer to a large bowl and mix to a firm dough with the milk. On a floured surface, roll dough out into a rectangle of about 1cm thickness.
Cream the remaining 60g of butter with the Chelsea Soft Brown Sugar. Spread this onto the dough and sprinkle with the mixed dried fruit and cinnamon. Roll lengthwise so you have a long sausage. Cut into 14 or 15 slices and place on a greased or paper-lined sponge-roll tin. Bake for 30 minutes at 180°C.
Glaze
Put all the glaze ingredients in a small saucepan or microwave bowl and heat until dissolved. Brush over the cooked buns while still hot. Cool in the tin, then pull apart when cool enough to handle.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
White Sugar
The uniform size of the...
Reviews
13
What did you think of this recipe?
Amanda
Made this with my 12 yr old, dough baked up soft with a crispy exterior with plenty of flavor.
5
Jan Levien
beautiful, just like I remember from years ago
5
Sussie
I think it is easy recipe definitely will yru
2
Laraine Barker
I think this might be similar to the recipe in the Edmonds book. It's really more like a fancy scone than a bun. Also, for a scone mix it has way too much butter it it too. That would make it too cakey for my liking.
3
Mark
self raising flour? Come one guys - that's not right. A proper chelsea bun recipe requires a yeast dough.
2
Unknown
very nice buns
5
loll
Yummiiiiiiii jk was absolutely revolting
1
Andrew
Not great. Very like scones. Failed to puff upon cooking.
3
Nik
Really disappointed. Waste of time and resources. Just like scones.
1
Unknown
Look amazing and taste even better!
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
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- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
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- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
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- ½ cup cocoa powder
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ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
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- pinch of salt
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ingredients
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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