Chelsea Buns
Soft, spiced, fruit-filled spirals with a sticky glaze. A teatime classic that smells wonderful as it bakes.
- Time2 hr 40
- LevelMedium
- Costabout £0.30 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, caster sugar and salt in a large bowl. Add the warm milk, egg and 50 g of the butter. Mix to a dough, then knead on a floured surface for 10 minutes until smooth and stretchy.
10 min - 2
Put the dough in a greased bowl, cover and leave somewhere warm for 1 hour, until doubled in size.
60 min - 3
Roll the dough out to a rectangle about 30 x 40 cm. Spread with the remaining soft butter, then scatter over the dried fruit, brown sugar and mixed spice.
- 4
Roll up tightly from the long edge, like a Swiss roll. Cut into 12 equal slices and lay them cut side up in a greased, lined tin, just touching. Cover and leave for 30 minutes to puff up.
30 min - 5
Heat the oven to 190°C (170°C fan). Bake the buns for 25 minutes until deep golden.
25 min - 6
Warm the golden syrup and brush it over the hot buns. Cool a little before pulling them apart.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
