Medel

Chelsea Buns

These spiral-swirled buns are a triumph of sweet indulgence—buttery, cinnamon-scented dough studded with plump dried fruit and finished with a glossy milk glaze that catches the light. Warm from the oven, they're pillowy soft on the inside with just enough structure to hold their beautiful spiral shape.

⏱️115 min

🍽️4 portioner

🥕 Vegetariskt

3.0

🇬🇧 Brittisk 🍰 Dessert

👩‍🍳 Gör så här

⏱️ Äggklocka

1
Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
2
Warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
3
Add the milk mixture and egg to the flour mixture and stir until the contents come together as a soft dough. Add extra flour if needed.
4
Tip the dough onto a floured work surface. Knead for 5 minutes, adding flour as necessary, until smooth, elastic and no longer sticky.
5
Lightly oil a bowl with vegetable oil. Place the dough in the bowl and turn until coated. Cover with cling film and set aside in a warm place for 1 hour until doubled in size.
6
Lightly grease a baking tray.
7
Knock back the dough and turn onto a lightly floured work surface. Roll out into a rectangle 0.5 cm thick. Brush with melted butter, then sprinkle with brown sugar, cinnamon and dried fruit.
8
Roll the dough into a tight cylinder and cut into 10 pieces of 4 cm. Place on the greased baking sheet with space between each bun. Cover with a tea towel and leave to rise for 30 minutes.
9
Preheat oven to 190°C.
10
Bake the buns for 20-25 minutes until risen and golden-brown.
11
While baking, heat the milk and sugar in a saucepan until boiling. Reduce heat and simmer for 2-3 minutes.
12
Remove buns from oven and brush with the glaze. Cool on a wire rack.