🇬🇧 United Kingdom · Dessert
Chelsea Buns
By eatmundo · July 5, 2026
These classic English sweet buns are a delightful treat, originating from the Chelsea area of London. Made from a rich, yeasted dough, swirled with a mixture of currants, sugar, and spices, and finished with a glossy sugar glaze, they are perfect for a traditional afternoon tea.
Ingredients
check them off as you prepareHow to Make It
- 1
Warm 200ml of milk to lukewarm (about 37°C), then stir in 7g (1 sachet) of active dry yeast and 1 tablespoon of caster sugar. Let it sit for 5-10 minutes until frothy, indicating the yeast is active and ready to work.
- 2
In a large mixing bowl, combine 400g of strong white flour, 50g of caster sugar, 1/2 teaspoon of salt, and 1 teaspoon of mixed spice. Add the yeast mixture, 1 large egg, and 50g of softened unsalted butter.
- 3
Mix everything together until a dough forms, then turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and no longer sticky. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 4
Once risen, gently punch down the dough to release the air. Then, roll it out onto a lightly floured surface into a rectangle approximately 40x30cm, aiming for an even thickness.
- 5
For the filling, spread 50g of softened butter evenly over the dough rectangle, leaving a small border (about 1cm) on one of the long edges. Sprinkle over 100g of currants and 2 tablespoons of soft brown sugar.
- 6
Starting from the long edge opposite the border, tightly roll up the dough into a cylinder. Press the seam gently to seal it completely, ensuring the filling stays inside.
- 7
Using a sharp knife or a piece of dental floss, cut the cylinder into 12 equal slices (about 3.5cm thick). Arrange these slices, spiral-side up, in a lightly greased 23x33cm baking dish, leaving a little space between them for expansion. Cover and let rise again for 30-45 minutes until visibly puffed up. Preheat your oven to 180°C (350°F) fan/gas mark 4.
- 8
Bake the buns for 20-25 minutes until golden brown and cooked through. While warm, brush generously with a glaze made from 50g of icing sugar mixed with 2 tablespoons of water, creating a lovely shine and extra sweetness. Serve warm or at room temperature for the best experience.
Frequently Asked Questions
What type of flour is recommended for Chelsea Buns to achieve their characteristic soft yet slightly chewy texture?+
Strong white bread flour is best as its higher protein content develops gluten for a good rise and chewy texture. All-purpose flour can be used, but the buns may be less airy.
My Chelsea Bun dough isn't rising; what's a common mistake with yeast activation?+
A common mistake is using milk that's too hot or too cold; it should be lukewarm (105-115°F or 40-46°C) to properly activate the yeast without killing it. Also, ensure a warm, draft-free spot for proving.
How can I prevent the currant and spice filling from spilling out of the Chelsea Buns during baking?+
Ensure the dough is rolled up tightly after spreading the filling, and pinch the seam securely closed. Avoid overfilling the dough, as excess filling makes sealing difficult and increases leakage risk.
What's the best way to tell when Chelsea Buns are perfectly baked and not undercooked or dry?+
Bake at 375°F (190°C) for 20-25 minutes until golden brown. They should sound hollow when tapped gently on the bottom (if removed from the pan) and be cooked through.
Mundo Match
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