Chelsea buns on cooling rack

Chelsea buns

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(15 ratings)

Prep: 25 mins Cook: 20 mins plus rising and proving


makes 9

This classic, easy Chelsea bun recipe is the perfect sweet bake to enjoy with your afternoon cup of tea. Who could resist a fruit-filled bun, hot from the oven?

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal363
  • fat8g
  • saturates5g
  • carbs62g
  • sugars25g
  • fibre2g
  • protein9g
  • salt0.62g
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    For the dough

    • 450g strong white flour, plus extra for dusting
    • 2 x 7g sachets fast-action yeast
    • 50g golden 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 filling

    • 25g softened butter, plus extra for greasing



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

    • 100g currants
    • 50g sultanas, roughly chopped
    • 2 tsp mixed spice
    • 25g caster sugar

    For the glaze

    • 2 tbsp golden or white caster sugar


    1. Start by making the dough. Mix together the flour, yeast, caster sugar and 1 tsp sea salt in a large mixing bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well, first with a wooden spoon then with your hands until you get a soft dough. If it feels dry add a bit of warm water, but if it feels too sticky and wet add a spoonful of flour.

    2. Dust your work surface with flour and tip the mixture onto it and start kneading. Keep kneading the dough until it feels smooth and elastic. Shape into a ball and sit it in a clean bowl, lightly greased with melted butter or oil. Cover with cling film and leave to rise in a warm place for about 1 hr or until doubled in size.

    3. Heat oven to 200C/180C fan/gas 6 and grease a deep 21 x 21cm square tin. Dust the work top with a little more flour then start to knead the risen dough on the prepared surface just to knock the air out. Shape into a 20 x 30cm rectangle. To fill the buns gently spread the softened butter over the dough and then scatter the currants and chopped sultanas over the top. Mix the mixed spice and caster sugar together in bowl then sprinkle that over the dough in an even layer.

    4. Roll the dough up in a tight spiral from the longest edge like a Swiss roll then slice into 9 equal sized swirled buns. Arrange them in the tin, cut side up then cover with a clean, damp tea towel and leave to prove in a warm place for around 30 mins or until doubled.

    5. Bake the buns for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. For the glaze, stir the caster sugar together with 1 tbsp water until the sugar has dissolved then brush it all over the buns as soon as they are cooked. Leave to cool in the tin for 10 mins before serving. Can be eaten hot or cold.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    28th Jan, 2020
    Fantastic recipe. Just making my 2nd batch 3 days, as my hubby who doesn’t normally eat buns, has eaten nearly all of them. My sister and my had one and both said they were delicious, so I’m hoping to try one of these! I’ve started proving my dough in the oven with just the light on and it’s made a huge difference.
    Granville Roberts's picture
    Granville Roberts
    22nd Jan, 2020
    The dough is too dried, the amount of milk is too low. After looking at a couple of other recipies I followed this one but increased the milk to 200 ml. The dough was quite dry, the first proving was OK, but second proving was very weak even after giving it extra time. The buns were OK but quite heavy. I tried again with a stronger flour but still got a poor second proving. For a third attempt I used 280 ml of milk, what other recipies used for 450 gm of flour and the second rise was good as were the buns.
    15th Dec, 2019
    Really good straightforward recipe. The dough didn’t rise as much as I thought it would during the first rise, but it did on the second rise in the tin. Excellent result and well worth the effort.
    georginabro's picture
    29th Nov, 2019
    lovely, the dough was nice and soft!
    2nd May, 2019
    Great recipe! Baked as per instructions, and they turned out just as the picture. Tasted good too - will make again
    Brian Colgate's picture
    Brian Colgate
    19th Apr, 2019
    But where are the fruit and nut options? Maraschino cherries, dried apricots, cranberries, sultanas [soaked in Guinness overnight], pecans, walnuts
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    Isabella McCormick's picture
    Isabella McCormick
    4th Jan, 2018
    They take less time than you would think so watch them in the oven. I lovedddd this recipe thx it was amazing however a tip I might add is to WATCH THEM WHILE THEYRE COOKING! So after 2 hours of kneading watching and shaping, I felt very attached to my Chelsea buns and I couldn’t see them turn to coal in the oven like most of my baking. I legit watched them like a hawk and thank god I did because instead of taking 20 minutes in total they took 11!? Again love this recipe but just a warning keep watch or you’ll get charcoal buns instead!
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