Nothing beats warm, sticky Chelsea Buns fresh from the oven. Follow this easy recipe for soft and fluffy buns filled with plump dried fruits and brushed with a sweet apricot jam glaze.
I have always preferred a Chelsea bun over a gooey cream cake any day of the week.
I’ve adored the fruit studded sticky buns since I was a little girl, when my Saturday morning usually involved buying one (truth be told we usually ended up buying quite a few goodies) from the Bakers van that went around the town. It was always such a treat.
how to make chelsea buns
(Scroll to the bottom of the post to find printable recipe and detailed instructions)
- Place strong white flour, sugar, salt and yeast in a large mixing bowl (keep the salt and yeast separate otherwise the salt could kill the yeast.)
- Warm butter and milk together over a low heat in a saucepan. Don’t let the mixture get too hot – you just want it warm. When the butter has melted, remove from the heat. Again if the milk has become on the hot side, leave it to one side for a few minutes. Pour the warm milk over the flour mixture. Add a beaten egg and stir to mix.
- Knead the dough for at least 5 minutes using a stand mixer or 10 minutes if kneading by hand until you have a smooth, shiny and elastic dough. Place the dough in a lightly greased bowl, cover and leave until doubled in size – about 1-2 hours.
- When the dough has doubled in size, roll out the dough into a rough rectangle on a lightly floured work surface.
- Brush the dough all over with melted butter and sprinkle over ground mixed spice, light brown sugar and raisins and sultanas.
- Starting from one of the long ends, roll up the dough as tightly as possible. Cut the dough into 10 equal sized pieces and place each piece in a greased and lined baking tray or roasting tin, leaving about 1/2 inch of space between each one to allow for spreading.
- Loosely cover the tin with a warm tea towel for 30-45 minutes or until the buns have risen.
- Bake the Chelsea buns for 20-25 minutes or until golden brown.
- Brush with warmed apricot jam while they are still warm.
- When the chelsea buns have cooled, drizzle with an icing glaze or simply sprinkle with sugar.
They are irresistible…soft, sticky and so sweet!