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Chelsea Bun
Chelsea Bun
Learn how to make delicious Chelsea buns with this easy-to-follow recipe. Perfect for dessert, these buns are soft, sweet and simply irresistible!
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Ingredients
For the dough:
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp instant yeast
- 1/2 tsp salt
- 1/4 cup unsalted butter melted
- 1/2 cup milk
- 1/4 cup water
- 1 egg
For the filling:
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 cup currants
- 1/4 cup unsalted butter softened
For the glaze:
- 1 egg beaten
Instructions
- In a large mixing bowl, combine the flour, sugar, yeast and salt.
- Add the melted butter, milk, water and egg. Mix together until you have a dough.
- Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a clean bowl, cover it with a clean tea towel and leave to rise for 1 hour until it has doubled in size.
- Preheat your oven to 375°F.
- Grease a muffin tin with cooking spray or butter.
- In a small bowl, combine the brown sugar, cinnamon, currants and softened butter.
- On a floured surface, roll out the dough into a rectangle shape, about 12×9 inches.
- Spread the filling evenly over the dough.
- Roll up the dough from the long edge and cut it into 12 equally sized pieces.
- Place each piece into the muffin tin.
- Cover the muffin tin with a clean tea towel and leave to raise for 30 minutes.
- Brush the tops of the buns with the beaten egg.
- Bake in the preheated oven for 18-20 minutes or until the buns are golden brown.
- Once cooked, take the Chelsea bun cups out of the oven and leave them to cool on a wire rack.
- Serve and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 509kcal (25%)Carbohydrates: 78g (26%)Protein: 10g (20%)Fat: 18g (28%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 98mg (33%)Sodium: 238mg (10%)Potassium: 268mg (8%)Fiber: 3g (13%)Sugar: 35g (39%)Vitamin A: 595IU (12%)Vitamin C: 1mg (1%)Calcium: 76mg (8%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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