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Chelsea buns

Six Chelsea buns on cooling rack on wooden surface

Created at the Bun House in Chelsea in the eighteenth century, these sweet, coiled tea breads became popular throughout London and beyond during the nineteenth century and are still sold in many bakeries throughout the United Kingdom. 

Equipment

  • Deep roasting tin
  • Weighing scales
  • 2 small saucepans
  • Measuring jug
  • Large mixing bowl
  • Cling film
  • Rolling pin
  • Pastry brush
  • Serrated knife
  • Clean tea cloth
  • Kitchen foil
  • Cooling rack
  • Small mixing bowl

Preparation method

  • Grease the roasting tin with butter.
  • Place the water in the small saucepan and heat to 30C/86F.
  • Transfer to the measuring jug, whisk in the yeast and teaspoon of sugar and leave to stand for 10 minutes to activate the yeast.
  • Melt the butter in a small saucepan, remove from the heat and allow to cool slightly.
  • Pour the melted butter and the beaten egg into the yeast mixture and whisk in.
  • Sift the flour and salt into the large mixing bowl and stir until thoroughly combined.
  • Make a well in the centre of the flour, pour in the yeast mixture and, using your hands, bring everything together to a sticky dough.
  • Turn the dough out onto a lightly floured work surface and knead for five minutes or until the dough is silky and elastic.
  • Wash and dry the mixing bowl and lightly oil before placing the dough in it. Cover with clingfilm and leave to prove for up to 2 hours or until the dough has doubled in size.
  • Once risen turn the dough out onto the lightly flour work surface and knock back.
  • Roll the dough out to a rectangle measuring 30 x 20cm.
  • Melt the butter in a small saucepan and brush over the dough.
  • Scatter the sugar, cinnamon and dried fruit over the dough.
  • Flatten the right long side of the dough with your fingers.
  • Starting with the left long side of the dough, roll the dough tightly into a long sausage.
  • Use a serrated knife to cut the dough sausage into slices of 4cm thick.
  • Place the slices, cut side up, into the greased roasting tin leaving about 1cm of space between each one.
  • Cover with the clean tea cloth and leave to rise for about half an hour or until doubled in size and the 1cm space between them has disappeared.
  • Preheat the oven to 190C/375F/gas 5.
  • Once the buns have risen place them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes to see that the top of the buns aren’t burning. If they are, place a piece of kitchen foil over the top.
  • Remove the buns from the oven and let them cool slightly before transferring them from the tin to the cooling rack.
  • Melt the jam in a small saucepan with a splash of water until smooth.
  • Brush the jam over the buns to glaze and allow to cool.

Note: I prefer to knead by hand, but you may prefer to use a dough hook attachment in a stand mixer.  Just take off a couple of minutes from the recipe’s kneading time if you use one.
For tips and advice see my guide on making bread.

Georgian

Serves:
10
Prep Time 3 hours 45 minutes
Cook Time 25 minutes
Total Time 4 hours 10 minutes

Ingredients

  • 250 g whole milk
  • 7 g dried yeast
  • 1 tsp caster sugar
  • 35 g unsalted butter
  • 1 medium egg, beaten
  • 450 g strong white flour
  • 1 tsp salt
  • Oil

For the filling

  • 25 g unsalted butter
  • 75 g light muscovado sugar
  • 2 tsp ground cinnamon
  • 100 g sultanas
  • 100 g dried apricots, chopped

Nutrition

Nutrition Facts
Chelsea buns
Serving Size
 
108 g
Amount per Serving
Calories
307
Percent of Daily Value*
Fat
 
4.7
g
7
%
Saturated Fat
 
2.1
g
13
%
Cholesterol
 
25
mg
8
%
Sodium
 
269
mg
12
%
Potassium
 
176
mg
5
%
Carbohydrates
 
57
g
19
%
Fiber
 
2.9
g
12
%
Sugar
 
17
g
19
%
Protein
 
8.3
g
17
%
Calcium
 
54
mg
5
%
Iron
 
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Cinnamon, dried apricots

© Dr Caroline Gordon 
2025
Illustrations by Chichi Parish
Site by Anselm Eustace