Chelsea buns: Beautiful honey-glazed pastries for the weekend

When it's the weekend, it's also baking time. Try our traditional Chelsea bun recipe and enjoy with a hot cup of tea or coffee whenever you want to.

Oct 20, 2022 - 11:56
1114
Chelsea buns: Beautiful honey-glazed pastries for the weekend

The summer season is all about food and friends. Our Chelsea bun recipe is perfect for those weekends when you have friends coming over for tea or a braai. The Chelsea bun is a type of current bun that was first baked in the 18th century at the Bun House in Chelsea. The bun is made of a rich yeast dough flavoured with lemon peel, cinnamon or mixed spice. They’re great with a cup of coffee or tea with your best friends.

Chelsea buns suggestions

The dough is rolled out, spread with a mixture of currents, brown sugar and butter, then formed into a log before being sliced. You do need some time to rest the dough twice, so it’s great for weekend baking. Make sure that the buns are still warm and the honey is warmed a little bit so that you can glaze them properly. This will also help the buns absorb the sweet honey or syrup for the perfect bite every time.

When it’s the weekend, it’s also baking time. Try our traditional Chelsea bun recipe and enjoy with a hot cup of tea or coffee whenever you want to.

Chelsea buns recipe
Pin
Print

Chelsea buns recipe

0 from 0 votes
Recipe by Gary Dunn Course: DessertCuisine: BritishDifficulty: Easy
Servings

10

buns
Prep time

25

minutes
Cooking time

35

minutes
Total time

1

hour 

Ingredients

  • 170 g plain flour

  • ½ tsp salt

  • 1 egg, beaten

  • 15 g butter, melted

  • For the yeast liquid:

  • 3 level tsp dry yeast

  • 250 ml warm milk less 3 tablespoons

  • ½ tsp sugar

  • 30 g plain flour

  • For the filling

  • 15 g butter, melted

  • 30 g soft brown sugar

  • 90 g currants

  • 30 g lemon peel, chopped

  • honey for glazing

Method

  • Blend yeast with warm milk (45°C), sugar and 2 oz. flour. Leave until frothy, about 20-30 minutes.
  • Mix remaining flour and salt together. Add to yeast mixture with beaten egg and melted butter, mix well.
  • Knead dough on a lightly floured table for about 10 minutes.
  • Put to rise in a large greased bowl with greased plastic over the top,, until double in size (see Notes below). Remove plastic; knead well on a lightly floured table and roll into a rectangle approximately 23 to 30-cm .
  • Brush with remaining butter and sprinkle on sugar and fruit.
  • Roll up as for a Swiss roll and seal edge. Cut into 10 slices.
  • Leave to rise on a greased tray or in muffin tins with loose greased plastic over top, until dough feels springy.
  • Remove plastic. Bake in a 180°C oven for 30-35 minutes.
  • Place on a wire tray and glaze hot buns with a wet brush dipped in honey.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Do you want to make more great pastry and dessert recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Hamlyn All-colour Cook Book.

If you would like to submit a recipe for publication, please complete our recipe form here.