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AutumnBakingEasterRecipesShane Smith

Chelsea Buns

20 mins Cook
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Nothing says Easter quite like the warm scent of spiced buns fresh from the oven—and these Easter Chelsea buns are a proper treat. Soft, fluffy dough, a buttery spiced filling, and a sticky drizzle to finish… these buns are made for sharing. Whether you’re baking for a cosy Easter morning or a family get-together, this recipe brings a little extra joy and a lot of deliciousness to the table.

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Chelsea Buns

Chelsea Buns

katrina
prep time
20 mins
cooking time
20 mins
servings
9
total time
40 mins

Equipment

  • Weighing scales

  • Mixingbowls

  • Whisk

  • Standmixer

  • 1 x 9”square baking dish

  • Parchment paper

  • Pastrybrush

  • Rolling pin

Ingredients

  • For the Dough:

  • 400g Gem plain flour

  • 50g Gem caster sugar

  • 10g fast active yeast

  • 240ml milk, lukewarm

  • 55g butter, soft

  • Pinch salt

  • 1 egg for egg wash

  • For the Filling:

  • 150g Gem Gourmet Mixed Fruit

  • 150ml hot, strong black tea

  • 80g butter, soft

  • 50g Gem caster sugar

  • 1 tbsp mixed spice

  • For the Topping:

  • 100g Gem Icing sugar

  • Coldwater

Instructions

1
First, add the Gem Gourmet mixed fruit to the hot tea and set it aside to soak for a few hours.
2
In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, sugar, yeast, milk, and butter.
Mix on medium speed for 8–10 minutes, until the dough becomes soft and smooth.
Transfer the dough to a greased bowl, cover with a clean kitchen cloth, and leave it in a warm place to prove until it has doubled in size.
3
Once proved, roll the dough out on a lightly floured surface to a rectangle measuring approximately 9” x 15”.
Spread the softened butter evenly over the dough.
Drain the soaked fruit and sprinkle it over the butter.
Mix the sugar and mixed spice together, then sprinkle this evenly over the fruit.
4
Starting from the long side, roll the dough up, as you would a Swiss roll.
Cut the roll into 9 equal pieces.
Place the pieces into a greased and lined 9” square baking tin. Cover and leave to prove again until almost doubled in size.
5
Preheat the oven to 220°C (200°C fan).
Brush the proved dough with egg wash and bake for 20–25 minutes, or until golden brown.
Remove from the oven and allow to cool.
6
To make the topping, mix a little cold water into the icing sugar to form a thick icing.
Drizzle over the cooled buns and enjoy.
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