Preparation info
  • Makes


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Chelsea buns are characterized by an egg-enriched yeast dough with a high butter content, which is rolled up before cutting. After baking this creates vertical concentric layers, that can be pulled apart as you eat them.


  • 75 g/ oz unsalted butter, plus more for greasing
  • 150 ml/ ¾ <


Melt half the butter in the milk over a low heat to hand-warm, and leave the remaining butter in a warm place to soften.

Put the buttered milk into a food mixer bowl with the dough hook. Switch on at the lowest speed. Add the flour, 45 g/