Sadie's Chelsea buns

Sadie's Chelsea buns


15 people made this

About this recipe: These large, buttery buns are my family's favourite.


Serves: 12 

  • 2 (7g) sachets dried active baking yeast
  • 1 teaspoon caster sugar
  • 60ml warm water
  • 750g plain flour
  • 1 teaspoon salt
  • 170g butter
  • 350ml milk
  • 175g caster sugar, divided
  • 3 eggs, beaten
  • 60g butter, melted
  • 150g dried currants or raisins
  • 1 egg yolk
  • 2 tablespoons water

Prep:1hr  ›  Cook:25min  ›  Extra time:1hr30min  ›  Ready in:2hr55min 

  1. Sprinkle the yeast over 60ml of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 40 degrees C. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  2. Sift together the flour and salt. Rub in 170g butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to the boil; remove from the heat and stir in 100g sugar. Cool until the milk is lukewarm, no more than 40 degrees C. Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough.
  3. Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (27 to 35 degrees C) until doubled in volume, about 1 1/2 hours.
  4. Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining sugar and the currants. Roll up the dough to form a log, pinching the seam to seal.
  5. Preheat an oven to 190 C / Gas 5. Grease a 20x30cm baking tin.
  6. Cut the log into slices about 3cm thick. Place the slices in the prepared tin and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash.
  7. Bake in the preheated oven until the buns are golden brown and the centres are set, about 25 minutes.

Recently viewed

Reviews (3)


Great with chocolate chips and chopped nuts too. Even savoury ones, parmesan and ham, tomatoe and basil. The list ends when you run out of imagination. - 26 Sep 2011


took some to work to the disgust of my husband and they went down a storm loved by everyone some even thought i'd bought them ....absolutly lovely i drizzled on some icing too - 19 Dec 2010


Great recipe and they were delicious! Everybody loved them a must try for everyone - 09 Nov 2013

Write a review

Click on stars to rate