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Chelsea Buns (Classic)
Sticky British soft buns rolled with currants, cinnamon and sugar. Rolling the dough up tightly before slicing gives each bun its distinct spiral of fruit and sugar once baked.
Ingredients
Instructions
Mix dough: flour, yeast, milk, water, butter, sugar, salt and egg. Knead 10 minutes. Rest 1 hour.
Roll to rectangle. Spread with butter. Scatter sugar, cinnamon and fruit.
Roll up tightly. Cut into 12 slices. Pack into a greased tin.
Rest 30 minutes.
Bake at 190°C for 25 minutes. Brush with honey glaze.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
