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Chelsea Buns


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

Prep Time: 2.5 hours


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.


Rob Brough

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