Chelsea Buns

Sticky Buns, London style

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Keyword: Baking, Sweet Buns, Yeast Sweet Breads, Chelsea

Course: Afternoon Tea, Baking

Cuisine: English

Prep Time: 15

Cook Time: 12

Total Time: 2 30

Servings: pieces

Calories: 307kcal

Author: MJF

Ingredients

For the Ferment:

1 each Large Egg beaten
7½ oz Warm Water
2 ¼ teaspoons Dry Yeast (1 packet)
4 oz Strong Flour (Bread( (1 Cup)
½ oz Sugar

For the Dough:

14 oz Strong Flour (Bread) (3.13 Cups)
¼ teaspoon Salt
3 oz Sugar (6.75 teaspoons)
2 oz Butter Soft

For the Filling:

2 oz Butter Melted
3 oz Raisins
2 oz Sultanas
2 Tbspns Sugar
½ teaspoon Each, Cardamom, Allspice and Cinnamon

Instructions

Ferment-Mix the egg with the water to make 8 oz liquid & combine with the yeast, flour & sugar to make a paste.
Cover & set aside for 30 minutes.
Dough- Sift the flour and salt.
Mix the sugar with the ferment and knead with the flour and salt until a soft dough is formed.
Knead in the softened butter until the dough is smooth.
Cover and leave to rise for 45 minutes.
Roll the dough into a rectangle approximately 12”x 9”.
Brush the rolled dough with melted butter, leaving a small strip on the long side clear. (this will stick and hold the roll together).
Mix the raisins, sultanas, sugar and spices and sprinkle evenly over the buttered dough.
Moisten the unbuttered strip with a little water and roll up from the buttered, longer edge to create a long, tight pinwheel.
Press on the moistened strip to seal and cut the pinwheel into 12 pieces. Arrange evenly spaced, cut side up, on a lightly greased 12” x 8” baking pan with sides.
Cover and leave to double in size for approximately 40 minutes until spread together, forming square buns. (3.13 Cups)
Bake in a preheated oven at 425°F/ 218°C for 12 minutes.
Sprinkle with castor sugar or brush while still warm with a glace icing. (4 Tbspns icing sugar mixed with 1 tspn water or just enough to liquify slightly).
Separate the buns when almost cold and store in an airtight container.

Notes

The History and Allure of the Chelsea Bun: From Georgian London to Modern Delights

If there’s one treat that embodies the rich tapestry of London’s baking heritage, it’s the Chelsea Bun. This sticky, sweet, and spiced pastry has been delighting taste buds for centuries and remains a beloved classic, both in humble tearooms and among artisan bakers seeking to put a fresh spin on tradition.

A Sweet Georgian Invention

The story of the Chelsea Bun begins in the early 18th century in the heart of London. The iconic bun was first created at the Chelsea Bun House, a celebrated bakery situated near the Royal Chelsea Hospital. Founded in the 1700s, the bakery was famed for its light, sweet, and satisfyingly sticky Chelsea Buns, which quickly became a favourite of both Londoners and royalty. Even King George II was said to have been a fan, sending footmen to collect fresh batches.

Traditionally, the Chelsea Bun is made with an enriched dough—think butter, eggs, and milk for that rich, tender crumb. It’s rolled out, generously brushed with butter, and sprinkled with brown sugar, currants or sultanas, and a hint of spice—cinnamon being the most common. Once rolled up into a tight spiral, it’s sliced, baked to golden perfection, and finished with a sweet, sticky glaze.

A Bun with Staying Power

What sets the Chelsea Bun apart from its continental cousins like the cinnamon roll or pain aux raisins is its distinctive square shape—thanks to the snug fit of the rolled slices in a baking tray, which fuse together to create those satisfyingly pull-apart buns. Their sticky tops and soft interiors are irresistible, making them a mainstay at bakeries and coffee shops to this day.

Modern Twists on a Timeless Classic

Though the classic Chelsea Bun recipe has stood the test of time, modern bakers have been adding their own flair to this Georgian delight. Some swap out the traditional currants for tart dried cranberries or sweet apricots. Others infuse the dough with citrus zest—lemon or orange—for a bright, zippy lift. You’ll also find contemporary Chelsea Buns that feature a drizzle of cream cheese icing, or a splash of rum or brandy in the sugar glaze, giving the humble bun an adult-friendly twist.

In the spirit of innovation, some bakers have taken to experimenting with the filling altogether. Think of buns filled with chocolate and hazelnut spread, or pistachios and cardamom for a Middle Eastern twist. The result? A modern treat that still pays homage to the bun’s Georgian roots.

A Symbol of London’s Baking Heritage

Today, the Chelsea Bun remains a testament to London’s vibrant culinary history. Whether enjoyed fresh from the oven with a steaming cup of tea or reimagined with bold new flavours, these buns continue to bring joy to bakers and eaters alike. Next time you’re in the mood for a sweet bite, consider paying tribute to this rich legacy—one sticky swirl at a time.

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