Chelsea Buns

These Chelsea Buns can be described as soft pillowy cinnamon rolls adorned with raisins and mixed peel, topped off with a decadent sour cream frosting.

Prep Time 20

Cook Time 25

Additional Time 2 15

Total Time 3

Servings12 buns

saltyginger.comMary-Lou

Equipment

Rectangular Cake Pan (13x9 Inch/33cmx23cm)

Ingredients

Chelsea Bun Dough

250 grams water
90 grams butter
4 teaspoon instant yeast
125 grams milk
1 egg
1 teaspoon table salt
750 grams bread flour (strong/high-grade)
80 grams white granulated sugar (caster/granulated)

Chelsea Bun Filling

60 grams butter
100 grams light brown sugar
2 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¾ cup raisins
¼ cup mixed peel

Sour Cream Frosting

300 grams icing sugar (powdered/confectioner's)
40 grams butter
60 grams sour cream
2 teaspoon lemon juice

Instructions

Place the water, butter, and milk in a heat-proof bowl or jug and heat until the butter is melted. Allow the mixture to cool until it is lukewarm.
250 grams water, 4 teaspoon instant yeast, 125 grams milk, 90 grams butter
Add the egg, sugar, and salt to the butter mixture and whisk to combine.
1 egg, 80 grams white granulated sugar, 1 teaspoon table salt
Combine 600g of flour and the yeast in a large mixing bowl. Add the liquids to the dry ingredients and mix using a fork or spoon until most of the flour is mixed into the liquids. Let this mixture then rest for 15 minutes, allowing the flour to become hydrated.
750 grams bread flour
Using your additional cup of flour, flour the surface you are going to knead your dough on. Place the dough on the counter and toss the rest of the flour over your dough. Knead for about 10 minutes until the dough is soft, pliable, and forms a smooth ball. *Note 1
Grease or oil a large mixing bowl. Put the soft dough into the bowl and cover with a tea towel, in a warm place to rise for about an hour.
While the dough is rising, make the filling by combining the brown sugar, spices, and butter in a heat-proof bowl and microwave until the butter has melted. Whisk until the sugar is dissolved and the mixture is smooth and shiny. Set aside and allow to cool.
100 grams light brown sugar, 2 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 60 grams butter
When the dough has almost doubled in size, roll it out on a lightly floured work surface in a rectangle about 40cm long and 25 cm wide. Spread the filling over the dough using a spatula or the back of a spoon. Sprinkle the filling with the raisins and mixed peel.
¼ cup mixed peel, ¾ cup raisins
Beginning on the long edge of the dough, roll the dough up tightly. Pinch the seams together to seal in the filling along the length of the dough. Cut the roll into 12 equal portions using a sharp knife, or bench scraper.
Place the rolls cut side down into your baking dish (9x13inch) leaving about 2 - 3 cm of space between the rolls to allow them to rise.
Cover the rolls with a tea towel and allow to rise for about an hour. Preheat the oven to 180°C/355F. Then bake the rolls for 25-30 minutes.
While the buns are baking, let the butter and sour cream come to room temperature, you may need to pop them into the microwave for 10 seconds if they are too cold for creaming.
Add the icing sugar and lemon juice to the butter and sour cream and whip until well combined using either a stand mixer, electric mixer, or whisk. You can frost the buns as soon as they come out of the oven, or you can allow them to cool a bit first.
300 grams icing sugar, 40 grams butter, 60 grams sour cream, 2 teaspoon lemon juice
Chelsea buns can be served warm or at room temperature. Enjoy!

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Notes

This step can be completed with a stand mixer. Just add all the flour to the bowl of a stand mixer before you start kneading on a low speed for about 8 minutes.
For a simple glaze, combine 2 cups of icing sugar (250 grams) with 1 teaspoon of vanilla extract and 2-4 tablespoons of milk, then drizzle over the buns.

Poke Test

You poke and the dough pops back immediately: under proofed

You poke and the dough doesn’t pop back at all: over-proofed

You poke and the dough pops back but still leaves an indentation: perfectly proofed

Storage

These rolls can be stored in an airtight container for up to 2 days, then transfer to the fridge for up to a week. Reheat Chelsea buns by popping them in the microwave for 15-30 seconds.

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