Chelsea Buns


2 cups (1/2 lb) 225 g flour (All purpose) warmed and sieved with 1 tsp of salt
1 stick (8 tbsp) 4 oz (112 g) butter
1/2 cup (8 tbsp) 100 g caster sugar (superfine granulated)
3 tbsp (25 g) yeast creamed with a teaspoon of sugar
1/4 pint of warm milk
4 eggs
4 - 5 oz currants, cleaned
1 small tsp Mixed Spice (All Spice / Pumpkin pie spice)
a little caster sugar (superfine granulated) for finishing


1. Rub half the butter roughly into the dried, warmed flour and salt and add half the sugar.

2. Beat the eggs, add the tepid milk to the creamed yeast and mix with them.

3. Make a well in the flour and pour in the liquid. Mix thoroughly and knead until smooth.

4. Put to rise, covered, for about an hour and a half, until doubled in bulk.

5. Knead lightly into shape on a floured board and roll out to a square.

6. Soften the remaining butter and spread over the dough with some of the remaining sugar, then fold and roll out again.

7. Sprinkle with the rest of the sugar, the fruit and spice. Now, with the hands, roll up like a Swiss roll.

8. Cut this into slices of about 1 1/2 inches. Lay the slices flat close together on a warm, greased tin and prove in the oven for 15 - 20 minutes.

9. Sprinkle with sugar. The buns should now touch.

10. Bake in a quick oven 204.5°C (400°F) and leave until cool before separating the buns.


A small Swiss roll tin is a convenient baking container as this confines the dough to a limited space.

What did you think?

50 people have helped to review this recipe. Thankyou!

Chelsea bun recipe
posted by Isobel @ 02:22PM, 4/30/08
There must be something incorrect with the weight of flour, as 2 cups should = 400gms not 225gms.
I tried making it using 225gms with all the rest of the ingredients as above, correctly weighed out on a scale, and the mixture was liquid. So it needs 2 cups of flour which is not half a pound! More like half a kg!
Chelsea buns
posted by denise @ 01:21PM, 6/26/08
How many buns does this make ?
Response to isobel
posted by Nicole @ 09:12AM, 6/30/08
Is'nt 2 cups 500 grams not 400?
posted by Deana @ 01:26PM, 9/06/08
3 tablespoons of yeast??? Surely that should be teaspoons? I do wish the discrepancies can be sorted out, 'cause I'd love to try this one. Please advise.....anyone.
Oh dear oh dear
posted by TRwebForums @ 12:20PM, 10/06/08
Seems like there is a bit of an idiot writing the recipies. Actually 2 cups is 400.92334 grams. Tut tut! Oh well the next link is a good enough recipie so ill use that! (btw im 14 so dont listen to anything that i say!) Toodles!
posted by mickG4 @ 02:49AM, 1/11/09
Poor old Isabel! Just when you thought you were being helpful giving people the benefit of your experience and along come some Big heads who want to help by nit picking and showing just how clever they are.
A waste of 4 free range eggs
posted by Martin @ 07:25AM, 2/02/09
Even with the reworking to 400g of flour I find myself with a wonderful batter.

what would I use it for.
I was hoping for a dough :(
Tut tut tut ....
posted by Kaisiah @ 12:07PM, 6/29/09
Everytime i try this recipe my "dough" turns to liquid .... i love chelsea buns but with this recipe i cantr make them :S
Something isn't right.
posted by SrClaire @ 06:36PM, 5/23/10
I had the same problem and ended up with a runny batter rather than dough.

Added another 2 cups of flour which gave me a sticky dough and added little bits (probably another 1/2 cup at least) of flour until it was workable.

The dough that I ended up with rose very well though and I only used a teaspoon and a half of dry yeast.
Chelsea buns
posted by sk @ 12:19PM, 12/09/10
Looking for 50 some years . Grandma had them for us every day after school from a bakery . Ihave been trying to find them to buy but can not find anywhere . Bakerys don't have them . Hope I can find everything to try to make them Will bring back very sweet memories .
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