Name: Chelsea buns
Yield: For 24 buns
Cuisine: United Kingdom
Ingredients: 10 g (¼ oz) fine sea salt; 30 g (1 oz) dried yeast; 60 g (2¼ oz) raw (demerara) sugar or white sugar; 285 g (10 oz) raw (demerara) sugar or white sugar; 350 g (12 oz) currants; 450 g (1 lb) butter, at room temperature; 600 ml (21 fl oz) lukewarm milk; flour, for dusting; 120 g (4¼ oz) raw (demerara) sugar or white sugar; 1 kg (2 lb 4 oz) strong white bread flour; 3 tsp ground cinnamon; pinch of fine sea salt; 5 tbsp water caster (superfine) sugar, for sprinkling; 2 eggs, beaten; 140 g (5 oz) butter, at room temperature, cubed

Preparation info

For
24
buns

Difficulty
Medium

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

Ingredients

For the buns

30 g (1 oz) dried yeast
600 ml (21

Method

For two 39 x 27 cm (15½ x 10¾ inch) baking tins

Add the yeast to the lukewarm milk and stir briefly and gently to activate it. The yeast will start to foam up in clusters, which means it is ready for use. Combine the flour and sugar in a large bowl or the bowl of an electric mixer fitted with a dough hook and put the butter on top. Pour half of the yeast mixture over the butter and st