Apricot & almond Chelsea buns

Apricot & almond Chelsea buns

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(12 ratings)

Prep: 30 mins Cook: 22 mins Plus rising and proving

More effort

Makes 8

Escape to the kitchen this weekend and make these gorgeous glazed teatime buns

Nutrition and extra info

  • Freezable

Nutrition: per bun

  • kcal435
  • fat17g
  • saturates7g
  • carbs62g
  • sugars19g
  • fibre3g
  • protein12g
  • salt0.76g
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    For the dough

    • 450g strong white flour, plus extra for dusting



      Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

    • 2 x 7g sachets easy-blend yeast



      Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

    • 50g caster sugar
    • 150ml warm milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 1 egg, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 50g unsalted butter, melted, plus extra for greasing
    • oil, for greasing

    For the topping

    • 25g softened butter, plus extra for greasing



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 85g dried apricot, finely chopped
    • 85g toasted flaked almond, plus a few extra to decorate
    • 25g caster sugar
    • 2 tbsp apricot jam


    1. Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough – start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it’s too wet, add more flour.

    2. Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.

    3. Heat oven to 200C/180C fan/gas 6 and grease a deep 21 or 23cm cake tin. Tip the risen dough out onto a lightly floured surface and knead for a few secs. Roll out the dough to a rough 20 x 30cm rectangle. Spread the butter evenly over the dough, then sprinkle with the chopped apricots, almonds and sugar. Roll up firmly like a Swiss roll from one of the long sides – dampening the open edge to help it stick if you need to. Cut into 8 even slices with a sharp knife, shape into 8 round pinwheels, then arrange in the tin, cut-side up. Cover with a clean, damp tea towel and prove in a warm place for about 20 mins until roughly doubled in size.

    4. Bake the buns for 10 mins, then lower oven to 180C/160C fan/gas 4. Cook for 10 mins more until golden brown. Melt the jam with 1 tbsp water, brush all over the buns, then sprinkle with a few more flaked almonds.

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    Comments, questions and tips

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    Sana T's picture
    Sana T
    17th Apr, 2020
    Brilliant, this was absolutely delightful. I used pineapple jam instead, and baked it for 5 minutes longer for a more golden colour. Thank you chef!
    Sana T's picture
    Sana T
    17th Apr, 2020
    I'm so happy with this. Other than baking it for a few mins longer and it not quite fitting in the tin (I put two rolls that wouldn't fit, into another tin, no big deal). This recipe was absolutely delicious. Thank you.
    24th Mar, 2017
    Amazing and delicious and would be perfect to serve to a mum on Mother's Day. I made a few changes to the recipe by using 50g of fresh yeast instead of dried. I also switched the dried apricots for dried cranberries as we eat lots of dried apricots in other things so I fancied a change. The only small criticism I have is that my 23cm cake tin was too small and not all of the buns fitted in, so next time I will have to use a rectangular roasting tin unless I buy a larger round cake tin. This is the only reason that I awarded four stars and not five.
    marmiteetponpon's picture
    16th Apr, 2014
    check this mega simple and delicious brioche recipe at marmite et ponpon http://marmiteetponpon.com/2014/04/16/my-moms-mega-simple-brioche-recipe/
    26th Sep, 2013
    I cannot remember if I ever made this kind of bread before, but if not it was a very creditable first attempt! (If anyone edits these recipes, though, I would point out the irritating omission of salt from the ingredients list. It's in the text, but the two really need to match up...)
    7th Apr, 2013
    Turned out great! Will definitely be making these again.
    25th Nov, 2012
    i made with cherries and almonds and they turned out delicious even my husband had one ( he dosent normally eat sweet things and he enjoyed it) will use this again
    27th Jul, 2012
    Made these with figs and cashews (had some in cupboard) and they were delicious! Also used bread base recipe to make bread rolls - lovely and soft.
    3rd Feb, 2012
    I made these buns today, but left out the almonds because of allergies. They are really light and taste so good!! I'll definatley be making them again.
    25th Apr, 2011
    a bit yeasty but other than that it fed a load of Easter guests!


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