Easy Chelsea Buns (From Scratch)

This easy Chelsea buns recipe is perfect for home bakers of all levels, made
from rich, buttery dough that requires only 1 rise makes it perfect especially
for those who are short on time. Each bun is super soft, filled with dried
fruits, cinnamon and a battery-sweet swirl, and topped with delicious cream
cheese icing. See the note section below for how to store it and above for how
to make ahead.

Servings: 11 bun

Author: Hafedh Garfa

Prep Time
25 minutes

Bake Time
25 minutes

Rise Time
1 hour, 30 minutes

Total Time
2 hours, 20 minutes

Course:

Buns

Cuisine:

British

Instructions

1 Prepare the dough: Combine the butter and milk together in a heatproof bowl. *Or
use the stove and heat the butter until melted.* Pour in a medium mixing bowl.
Add one egg to the butter mixture and whisk together. Set aside.
2 Combine 1/2 lemon zest with white sugar in a large mixing bowl then add flour,
instant yeast and salt and mix together. *If you are using active dry yeast,
activate it with the wet ingredients and let it sit for 10 minutes*
3 Pour the wet ingredients into the dry ingredients, and stir with a silicone or
wooden spoon. Mix until all the ingredients are well combined. *Or simply use a
stand mixer filled with paddle attachment.*
4 Knead the dough: Transfer the dough to a lightly floured surface, flour your
hands. Knead the dough for 4-5 minutes until the dough becomes smooth and
elastic but does not stick to the fingers: If your dough is sticky, add a little
more flour. *If using a stand mixer, fill it with the dough hook and knead the
dough for 5 minutes on medium speed.* Roll the dough into a ball and place in a
lightly greased bowl, cover and let the dough rest for about 15 minutes.
5 Fill the Buns: Using a rolling pin, roll the dough out in a 15×8-inch (40×22-cm)
rectangle. Spread the softened butter on top. Mix the brown sugar, lemon zest
and cinnamon, sprinkle it all over the dough. Then , sprinkle the currant,
sultanas and chocolate chips. Roll up the dough to make a 15-inch log. Cut into
10-12 even rolls and arrange in a lightly greased 9 inch round pan or 9 square
baking pan.
6 Rise: Cover the pan with plastic wrap or a clean kitchen towel. Put in a closed
oven and let it rise for about 90 minutes or until doubled in size.
7 Bake the buns: Once the Chelsea buns doubled in size, preheat the oven too to
370°F (190°C). Bake for 25 minutes or until the top becomes lightly browned. If
you notice the tops are turning brown very quickly, loosely tent the pan with
parchment paper or aluminum foil and continue baking. When done, remove the pan
from the oven and place it on a wire rack until you have finished making the
icing, otherwise you can the icing as the buns bake.
8 Make the icing: In a medium bowl, beat the cream cheese with a hand mixer until
smooth, then add the butter and one tablespoon of milk and continue beating
until smooth and combined. then beat in the powdered sugar and vanilla extract.
9 Using an icing spatula or knife, spread the icing over the warm buns and serve
immediately.

Easy Chelsea Buns (From Scratch)

Course:

Cuisine:

🧂 Ingredients

Instructions

Welcome to RecetteBook