Mum’s apricot Chelsea buns

Mum’s apricot Chelsea buns


10 people made this

About this recipe: This is my mum’s recipe. She used to make them every Sunday for our afternoon tea when I was a child. These days I make it with a dough hook and it is so easy. It smells and taste absolutely delicious, especially with the apricot jam. I make it when friends come round for tea, garden parties and children's picnics.

Serves: 6 

  • 10g dried yeast
  • 1 teaspoon white sugar
  • 100ml warm milk
  • 250g strong bread flour
  • 1 pinch salt
  • 30g butter
  • 50g caster sugar
  • 1 egg, beaten
  • For the filling
  • 50g butter, melted
  • 50g dark brown soft sugar
  • 1/2 teaspoon mixed spice
  • 70g dried mixed fruits
  • 3 dried apricots, shredded
  • 1 tablespoon water
  • 1 tablespoon apricot jam, melted

Prep:15min  ›  Cook:20min  ›  Extra time:1hr proofing  ›  Ready in:1hr35min 

  1. Mix yeast and white sugar in the warm milk.
  2. Place the flour, salt, butter, caster sugar and egg in a food processor with a dough hook attachment. Add in the warm milk yeast mixture and turn the processor on for 2 minutes until the flour mixture forms into a soft dough.
  3. Turn the dough out into a bowl, cover and leave in a warm until the dough doubles in size, about 30 minutes.
  4. Meanwhile, prepare the filling by heating butter, brown sugar, spice, fruits, apricots and water in a pan. Stir until the sugar and butter are melted.
  5. Roll out the dough into a 15x30cm rectangle. Spread with apricot jam and then cover with the fruit filling mixture.
  6. Roll up the dough like a Swiss roll. Cut into 3cm slices. Arrange the slices in an 18cm cake tin. Cover and leave to rise in a warm place for 15 to 20 minutes.
  7. Preheat the oven to 230 C / Gas 8.
  8. Bake until golden, about 20 minutes.
  9. Leave to cool. Drizzle with icing and serve. (See picture)

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Reviews (8)


first time making ..we loved them will make again! - 14 Mar 2016


Do NOT bake at 230deg for 20mins....mine got burnt on top n sides! I m so so sad....was so looking fwd to eating this... Suggest to use 200 deg for 20mins to monitor or 230deg for 16-17mins... The filling is oso too wet n oozing out fr both ends when I started rolling up like a swiss roll. Mayb use slightly less butter (I used margarine). I had to scoop up the syrupy mess fr the pastry mat I was using to roll the dough n spoon it bac into the dough aft arranging on the cake tin. - 13 Oct 2014


Nice yeast buns. Lovely recipe. - 14 Apr 2011

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