← Back to Search Results
baking English
Chelsea Buns Recipe-1006

Photo by:
Comments: 0


These are British sticky buns, with a bit of spice in the fruit filling.

Yield: Makes 9 buns
Prep time: 30 Mins, Plus Rising<Br>
Cooking time: 30 Mins<Br>


  • 2 cups bread flour
  • 2 tbsp granulated sugar
  • 1 tsp instant yeast
  • ½ tsp salt
  • 1 tbsp cold butter, diced
  • ½ cup tepid milk
  • 1 large egg, lightly beaten

For the filling:

  • 2 tbsp butter, melted and cooled
  • ¾ cup raisins, golden raisins, and/or dried currants
  • 1/3 cup packed light brown sugar
  • 1 tsp pumpkin pie spice
  • ¼ cup honey, to glaze

Special Equipment:

  • 9 in (23cm) square cake pan


1. Mix the flour, sugar, yeast, and salt together in a large bowl. Add the butter and rub it in with your fingertips. Make a well in the center. Pour in the milk and egg and mix to form a soft dough. Knead on a lightly floured work surface for 8 minutes, or until smooth and elastic. Shape into a ball. Place in a lightly oiled bowl and turn to coat the dough. Cover tightly with plastic wrap. Let stand in a warm place about 1 hour, until doubled.

2. Lightly butter the cake pan. Knead the dough on a lightly floured surface and roll into a rectangle about 12 × 9in (30 × 23cm).

3. To make the filling, brush the surface of the dough with the melted butter, leaving a 1in (2.5cm) border along the long sides. Mix the raisins, brown sugar, and spice together and sprinkle over the butter. Starting at a long side, roll up the dough and pinch the seam closed. Slice the dough into 9 equal pieces. Arrange the slices in the pan. Cover loosely with plastic wrap and let stand about 30 minutes, until doubled.

4. Preheat the oven to 375°F (190°C). Bake for 30 minutes, until golden brown. Transfer to a wire rack. Brush the buns with the honey. Let cool for about 10 minutes, then remove from the pan and serve warm.


Prepare ahead: The buns can be stored in an airtight container for up to 2 days. Reheat before serving.

Freezing Information: Freeze baked buns up to 1 month.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

269kcal (13%)
39mg (4%)
0mg (1%)
46mcg RAE (2%)
35mg (12%)
148mg (6%)
3g (15%)
5g (8%)
2mg (10%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
cooking-for-friends Cooking for Friends
by Gordon Ramsay
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?