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Chelsea Buns

For the dough

500g strong white flour, plus extra for dusting

1tsp salt

1 sachet fact-action dried yeast

300ml milk

40g softened unsalted butter

1 free-range egg

For the filling

25g melted unsalted butter

75g soft brown sugar

2 tsp ground cinnamon

150g dried mixed fruit

For the glaze

2 tbsp milk

2 tbsp caster sugar


Mix the flour and salt into a bowl. Make a well in the middle and add the yeast.

Warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.

Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough.

Tip the dough onto a well floured surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.

Place the dough into the bowl. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.

Lightly grease a baking tray with butter.

Put the dough onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.

Roll the dough up into a tight cylinder, cut ten 4cm slices and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes until risen.

Preheat oven to 190C.

Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.

Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.

Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack. Best eaten when warm but they freeze well too.