Soft Brown Sugar
This popular sugar is used...
- Ingredients
- Method
Ingredients
BUNS
- 1 ¼ tsp dry yeast
- ⅔ cup lukewarm milk
- 3 cups plain flour
- ¼ cup Chelsea Caster Sugar
- ¼ tsp salt
- 2 extra large eggs, lightly beaten
- 125g butter, melted
SPICED BUTTER AND CURRANT FILLING
- 100g butter softened
- ½ cup lightly packed Chelsea Soft Brown Sugar
- 2 tsp ground cinnamon
- ½ cup dried currants
LEMON DRIZZLE ICING
- 1 cup Chelsea Icing Sugar, sifted
- 2 tsp boiling water
- 1 Tbsp lemon juice
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
11
What did you think of this recipe?
K. Budge
What temperature is a 'warm place'?
5
Linda
Best Chelsea buns ever. Love them
5
Chantelle
Excellent receipe! Thanks!
5
Unknown
So good
5
Jeff
sucky mick duffy
1
Tselea
Easy recipe and yummy result, thanks
4
Puhoi Cottage Tearoom
Easy to make with a soft and very forgiving to work with dough.Perfect size to enjoy without feeling too full after.
5
Kirstie
Rich dough, easy to work by hand. These are not like shop bought buns, the result is more buttery. They only rose as high as the tin and stuck to the damp tea towel used to cover them so I won't be doing that again. Might cover with baking paper instead. I also made smaller buns by cutting 6 in half again before baking. Delicious. The buttery filling really works well.
4
Chelsea
Had to make them because of the name and by golly they turned out amazing!
5
Gromit
Very soft dough, would rather you had ingredients in grams as I think the cup measure varies depending on how hard you compress the flour on getting it out. I did mine by spooning the flour into the cup measure rather than scooping it straight out of the container with the cup so I think my flour was on the light side.
3
Method
Combine yeast and milk, leave in a warm place for 5 mins or until bubbles appear. In a large mixing bowl combine flour, sugar, salt, eggs, butter and yeast mixture. Beat with a dough hook attachment on low for 1 min or until just combined.
Increase speed to high and beat for a further 6 - 8 mins or until dough comes away from the sides of the bowl. Place in lightly greased bowl, cover with a damp tea towel and leave in a warm place for 1 hour or until doubled in size.
Filling
Beat butter, sugar and cinnamon until light and fluffy. Fold in currants. Roll dough to 60cm x 25cm. Spread with spiced butter leaving a 1cm border. Roll from the longest side tightly into a log. Cut 12 pieces, place cut side down in a greased 30cm x 20cm tin. Cover with a damp tea towel for 45 minutes or until doubled in size.
Bake in a pre-heated oven at 180°C or 160°C fan-forced for 20 mins. Cover loosely with foil and bake 15 minutes until dough is cooked through. Stand in tray 15 minutes before turning onto a wire rack to cool.
Icing
Combine icing sugar, water and lemon juice, drizzle over buns.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
11
What did you think of this recipe?
K. Budge
What temperature is a 'warm place'?
5
Linda
Best Chelsea buns ever. Love them
5
Chantelle
Excellent receipe! Thanks!
5
Unknown
So good
5
Jeff
sucky mick duffy
1
Tselea
Easy recipe and yummy result, thanks
4
Puhoi Cottage Tearoom
Easy to make with a soft and very forgiving to work with dough.Perfect size to enjoy without feeling too full after.
5
Kirstie
Rich dough, easy to work by hand. These are not like shop bought buns, the result is more buttery. They only rose as high as the tin and stuck to the damp tea towel used to cover them so I won't be doing that again. Might cover with baking paper instead. I also made smaller buns by cutting 6 in half again before baking. Delicious. The buttery filling really works well.
4
Chelsea
Had to make them because of the name and by golly they turned out amazing!
5
Gromit
Very soft dough, would rather you had ingredients in grams as I think the cup measure varies depending on how hard you compress the flour on getting it out. I did mine by spooning the flour into the cup measure rather than scooping it straight out of the container with the cup so I think my flour was on the light side.
3
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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