Description
Mary Berry Chelsea Buns are a traditional British sweet roll made with enriched yeast dough, filled with dried fruit and cinnamon, then rolled up like a cinnamon roll. After baking, they are brushed with a sugar glaze to give them a glossy, sticky finish. These buns are perfect for serving warm with tea or coffee and are a timeless favorite.
Ingredients
Scale
To make 12 Chelsea Buns, gather the following ingredients:
For the Dough:
- 450g (3 ½ cups) strong white bread flour: Provides the structure for the dough.
- 1 tsp salt: Enhances the flavor.
- 1 packet (7g) fast-action dried yeast: Helps the dough rise.
- 50g (¼ cup) caster sugar: Sweetens the dough.
- 300ml (1 ¼ cups) warm milk: Activates the yeast and adds moisture.
- 50g (¼ cup) unsalted butter, melted: Enriches the dough for a tender crumb.
- 1 large egg: Adds richness and helps bind the dough.
For the Filling:
- 50g (¼ cup) unsalted butter, softened: To spread over the dough.
- 75g (⅓ cup) light brown sugar: For sweetness in the filling.
- 2 tsp ground cinnamon: Adds warmth and spice to the filling.
- 150g (1 cup) currants or raisins: Provides a chewy texture and sweetness.
For the Glaze:
- 2 tbsp golden syrup or apricot jam: Brush over the baked buns for a sticky, glossy finish.
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine 450g (3 ½ cups) strong white bread flour, 1 tsp salt, 1 packet (7g) fast-action dried yeast, and 50g (¼ cup) caster sugar.
- Warm the 300ml (1 ¼ cups) milk slightly and mix in 50g (¼ cup) melted butter and 1 beaten egg.
- Gradually add the wet ingredients to the dry ingredients and mix until a soft dough forms.
- Knead the dough by hand for about 10 minutes or use an electric mixer with a dough hook for 5-7 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1 ½ hours, or until doubled in size.
Step 2: Prepare the Filling
- While the dough is rising, mix 75g (⅓ cup) light brown sugar and 2 tsp ground cinnamon in a small bowl.
- Grease your baking dish or line it with parchment paper.
Step 3: Roll and Fill the Dough
- Once the dough has risen, punch it down to release the air.
- On a lightly floured surface, roll the dough out into a rectangle, about 30x40cm (12×16 inches) in size.
- Spread 50g (¼ cup) softened butter evenly over the surface of the dough.
- Sprinkle the brown sugar and cinnamon mixture evenly over the butter, followed by the 150g (1 cup) currants or raisins.
Step 4: Roll the Dough into a Log
- Starting from one of the long edges, roll the dough tightly into a log.
- Cut the log into 12 equal pieces using a sharp knife.
Step 5: Arrange and Proof the Buns
- Arrange the buns cut side up in the prepared baking dish, leaving a little space between each bun.
- Cover the dish with a damp cloth and let the buns rise for 30-40 minutes, or until they have puffed up and are touching each other.
Step 6: Bake the Chelsea Buns
- Preheat your oven to 200°C (400°F).
- Bake the buns for 20-25 minutes, or until they are golden brown on top and cooked through.
Step 7: Glaze the Buns
- While the buns are still warm, brush them with 2 tbsp golden syrup or apricot jam to give them a sticky, glossy finish.
Step 8: Serve and Enjoy
- Allow the buns to cool slightly before serving. Enjoy them warm or at room temperature!