Mary Berry Chelsea Buns Recipe

This Mary Berry Chelsea Buns Recipe is a soft and sticky recipe, which features plump currants and warm cinnamon. It’s a classic British treat, ready in about 3 hours (including rising time).

Mary Berry Chelsea Buns Recipe Ingredients

For the Dough:

• 450g (3 ½ cups) strong white bread flour
• 1 tsp salt
• 1 packet (7g) fast-action dried yeast
• 50g (¼ cup) caster sugar
• 300ml (1 ¼ cups) warm milk
• 50g (¼ cup) unsalted butter, melted
• 1 large egg

For the Filling:

• 50g (¼ cup) unsalted butter, softened
• 75g (⅓ cup) light brown sugar
• 2 tsp ground cinnamon
• 150g (1 cup) currants or raisins

For the Glaze:

• 2 tbsp golden syrup or apricot jam

How To Make Mary Berry Chelsea Buns Recipe

1. Prepare the Dough: In a large mixing bowl, combine the strong white bread flour, salt, fast-action dried yeast, and caster sugar. Warm the milk slightly (not hot) and mix in the melted butter and beaten egg. Gradually add the wet ingredients to the dry ingredients and mix until a soft dough forms.
2. Knead and Rise: Knead the dough by hand for about 10 minutes or use an electric mixer with a dough hook for 5-7 minutes, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1 ½ hours, or until doubled in size.
3. Prepare the Filling: While the dough is rising, mix the light brown sugar and ground cinnamon in a small bowl. Grease your baking dish or line it with parchment paper.
4. Roll and Fill: Once the dough has risen, punch it down to release the air. On a lightly floured surface, roll the dough out into a rectangle, about 30x40cm (12×16 inches) in size. Spread the softened butter evenly over the surface of the dough. Sprinkle the brown sugar and cinnamon mixture evenly over the butter, followed by the currants or raisins.
5. Roll the Log: Starting from one of the long edges, roll the dough tightly into a log (like a Swiss roll). Pinch the seam to seal.
6. Cut and Proof: Cut the log into 12 equal pieces using a sharp knife. Arrange the buns cut side up in the prepared baking dish, leaving a little space between each bun for expansion. Cover the dish with a damp cloth and let the buns rise for 30-40 minutes, or until they have puffed up and are touching each other.
7. Bake: Preheat your oven to 200°C (400°F). Bake the buns for 20-25 minutes, or until they are golden brown on top and cooked through.
8. Glaze: While the buns are still warm, brush them generously with golden syrup or warmed apricot jam to give them a sticky, glossy finish. Serve warm.

Recipe Tips

• Yeast Activation: Ensure the milk is warm to the touch but not hot. If it is too hot (over 110°F), it will kill the yeast and the dough won’t rise.
• Cutting the Buns: To keep the round shape of the buns when cutting the log, use a very sharp serrated knife and use a sawing motion, or use unflavored dental floss to slice through the dough without squishing it.
• Don’t Overfill: While it’s tempting to add extra fruit, overfilling can make the log difficult to roll and cause the buns to unravel during baking.
• The Second Rise: Do not skip the second proofing stage (step 6). This is crucial for achieving that “pull-apart” fluffy texture where the buns bake into one another.
• Soft Butter: Ensure the butter for the filling is very soft so it spreads easily over the dough without tearing it.

What To Serve With Mary Berry Chelsea Buns Recipe

These sweet buns are perfect for a traditional tea time spread.

• Hot Beverages: A pot of English Breakfast tea or fresh coffee.
• Clotted Cream: For an extra indulgent topping.
• Salted Butter: A smear of butter balances the sweetness perfectly.
• Fresh Fruit: Sliced strawberries or apple slices.

How To Store Mary Berry Chelsea Buns Recipe

• Room Temperature: Store the buns in an airtight container at room temperature for up to 2 days.
• Refrigerate: For longer storage, refrigerate them for up to 5 days. Reheat before eating as the cold makes the dough firm.
• Freeze: Freeze the baked and cooled buns for up to 3 months. Wrap them individually or freeze the whole block. Thaw at room temperature or warm them in the oven before serving.

Mary Berry Chelsea Buns Recipe Nutrition Facts

• Calories: 280
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 200mg
• Total Carbohydrates: 48g
• Dietary Fiber: 2g
• Sugar: 18g
• Protein: 6g

Nutrition information is estimated per bun.

FAQs

Try More Recipes:

• Mary Berry Raspberry Parfait Recipe
• Mary Berry Blueberry Muffins​ Recipe
• Mary Berry Banana Muffins​ Recipe