Chelsea Buns – Weekly Bake Number 40

This recipe was relatively easy for me using a basic enriched dough to create the buns with a firm favourite of my families being cinnamon swirls this was easy but delicious bake which doesn’t require much hands on time. Most recipes have mixed peel but I didn’t have any in the cupboard so mixed it up and used some dried apricots instead which gave a nice sweetness.


  • 225g of Strong plain flour
  • 1.5 tsp of Dried yeast
  • 100ml of Tepid milk
  • 1/2 tsp of Salt
  • 15g of Butter (Plus more for melting to stick the dried fruit)
  • 1 Medium egg
  • 100g of Mixed dried fruit ( I used a half mixed bag and half apricots to give a different flavour).
  • 50g Soft brown sugar
  • 1 – 2 Tbsp of clear honey for the glaze


  1. Grease either an 18cm Square or round tin.
  2. Mix together 50g of the flour, with the yeast and milk until smooth leave for about 15 minutes until the mixture is frothy.
  3. Then mix in the remaining flour, salt and rub in the butter, then ad the egg to give a soft dough. The dough can be quite sticky at this stage but should leave the sides of the bowl clean.
  4. Turn out the dough and knead for about 5 minutes until soft and stretchy. Then leave to rise in a oiled bowl, covered in a warm place for about an hour and half.
  5. Once risen, turn out dough again and knead, knocking it back, then roll out into 30 by 23cm oblong.
  6. Brush with the melted butter and sprinkle over the sugar and dried fruits.
  7. Then roll up from the longest side as you would with a Swiss roll. Seal the edge and then cut into equal slices (about nine) and place them cut side down in the greased tin.
  8. Cover the tin and leave to rise in a warm place again for about 30 minutes. Pre -heat oven to 180 degrees celsius.
  9. Bake in oven for about 30 minutes, once baked remove from tin and whilst still warm brush with melted honey. IMG_4500

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