Chelsea Buns
Soft, sticky yeasted buns filled with dried fruit and brown sugar — a London bakery classic. Packing the sliced rounds snugly together in the tray before their final rise lets them rise into each other, creating those soft, pull-apart sides once baked.
Ingredients
Instructions
Mix flour, yeast, sugar and salt. Add warm milk, melted butter and egg. Knead 10 minutes. Rest 1 hour.
Roll dough to a rectangle. Spread with softened butter. Sprinkle with brown sugar, fruit and cinnamon.
Roll up tightly. Cut into 12 rounds. Pack into a greased baking tray.
Rest 30 minutes. Bake at 190°C for 20-25 minutes until golden.
Glaze with warmed apricot jam while still hot.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.