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Mary Berry Chelsea Buns

Mary Berry Chelsea Buns
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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

  1. 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.
  2. Warm the 300ml (1 ¼ cups) milk slightly and mix in 50g (¼ cup) melted butter and 1 beaten egg.
  3. Gradually add the wet ingredients to the dry ingredients and mix until a soft dough forms.
  4. 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.
  5. 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

  1. While the dough is rising, mix 75g (⅓ cup) light brown sugar and 2 tsp ground cinnamon in a small bowl.
  2. Grease your baking dish or line it with parchment paper.

Step 3: Roll and Fill the Dough

  1. Once the dough has risen, punch it down to release the air.
  2. On a lightly floured surface, roll the dough out into a rectangle, about 30x40cm (12×16 inches) in size.
  3. Spread 50g (¼ cup) softened butter evenly over the surface of the dough.
  4. 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

  1. Starting from one of the long edges, roll the dough tightly into a log.
  2. Cut the log into 12 equal pieces using a sharp knife.

Step 5: Arrange and Proof the Buns

  1. Arrange the buns cut side up in the prepared baking dish, leaving a little space between each bun.
  2. 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

  1. Preheat your oven to 200°C (400°F).
  2. Bake the buns for 20-25 minutes, or until they are golden brown on top and cooked through.

Step 7: Glaze the Buns

  1. 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

  1. Allow the buns to cool slightly before serving. Enjoy them warm or at room temperature!

Find it online: https://britishbakingrecipes.co.uk/mary-berry-chelsea-buns/