Chelsea Buns

These are the original Edmonds Chelsea Buns which are more like Pinwheel Scones than the soft bun texture we might expect.

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Photo credit: Timeless Edmonds
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Prep Time: 2.5 hours Servings: Makes 12
  • ¼ cup warm water

    ½ tsp sugar

    2 tsp Edmonds active yeast

    3½ cups Edmonds high grade flour

    1 tsp salt

    1 Tbsp sugar

    ¾ cup warm milk

    3 Tbsp melted butter


    50g butter, softened

    ½ cup brown sugar

    1 cup mixed fruit

    1 tsp cinnamon

    ½ tsp mixed spice


    1 Tbsp sugar

    1 Tbsp water

    1 tsp gelatine

  • 1. Place warm water and first measure of sugar in a small bowl. Stir to dissolve sugar.

  • 2. Sprinkle yeast over and leave for 10 minutes or until frothy.

  • 3. Combine 3 cups of the flour and salt in a large bowl. Stir in second measure of sugar. Set the remaining ½ cup flour aside.

  • 4. Make a well in the centre of dry ingredients. Pour in milk, butter and frothy yeast mixture. Beat with a wooden spoon until mixture forms a ball, adding more flour if necessary.

  • 5. Turn out onto a lightly floured surface. Knead dough until smooth and elastic. Lightly brush bowl with oil. Place dough in bowl. Lightly brush with oil. Leave in a warm place until doubled in size.

  • 6. Punch dough down in the centre. Lightly knead then roll dough out to a 30 × 25cm rectangle. Spread dough with filling. Roll up like a sponge roll and using string or a knife, cut into 12 even sized pieces.

  • 7. Arrange in a greased 25cm sponge sandwich tin, nine around outside edge and three in the centre. Cover and leave in a warm place until double in size.

  • 8. Bake at 190˚C for 25 minutes or until golden. Brush with glaze while hot.

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