- September 2015
- Makes 12 buns
- Hands-on time 1 hour, oven time 30 min, plus proving
Chelsea buns are British bakes that date back to the 17th century, this traditional recipe is packed with spiced flavour and sticky sultanas.
- 14.4g (8.6g saturated)
- 64.2g (33.9g sugars)
If you want to prepare the dough ahead so you can have fresh Chelsea buns for a weekend brunch, mix and knead the dough, then let it rise overnight in the fridge. Remove in the morning, then continue with the recipe (the proving may take a little longer).
Once cooled, the baked buns can be kept in a sealed container for up to 3 days, but they’re at their best on the day they’re baked.
You can freeze the buns for up to a month. Wrap in cling film and a double layer of foil, either in a large batch or as individually wrapped buns. Defrost, then warm through in a hot oven to serve.
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