---
title: ":bread: Classic Chelsea Buns"
source: https://www.sainsburysmagazine.co.uk/recipes/baking/classic-chelsea-buns
servings: 12
prep time: 40 minutes
cook time: 25 minutes
total time: 3 hours 50 minutes
tags:
  - breads
  - buns
  - british
  - sainsburys-magazine
  - baking
  - vegetarian
---

Melt @butter{50%g} in a #saucepan{} over low heat, remove from the heat, and stir in @milk{200%ml} to take the chill off without making it too hot.

In a #large mixing bowl{} (or the #bowl{} of a #stand mixer{}), combine @strong bread flour{500%g}, fast-action @dried yeast{7%g}, @caster sugar{50%g}, fine @sea salt{1%tsp}, and finely grated @lemon zest{1}.

Make a well in the center of the dry ingredients and add beaten @egg{1%large} and the warm buttery milk mixture. Mix together until a soft dough forms, adding a splash of extra milk if needed.

Knead for ~{10%minutes} by hand on a lightly floured surface (or ~{5%minutes} on low speed in a stand mixer fitted with the dough hook) until the dough is smooth, springy, and elastic. Return the dough to the bowl, cover, and leave to rise in a warm place for about ~{2%hours} (or until doubled in size).

Knock the dough down, then roll it out on a lightly floured surface with a #rolling pin{} to a rectangle measuring approximately 34 cm by 48 cm (13 by 19 inches).

Spread softened @butter{50%g} evenly over the surface of the dough, leaving a 1-inch border along one long edge.

In a small bowl, combine packed @light brown sugar{100%g}, @ground cinnamon{2%tsp}, and @currants{200%g}. Scatter the spiced fruit mixture evenly over the buttered dough and press it in gently.

Dampen the clean border with a little water, then roll up the dough snugly from the opposite long edge into a tight log towards the border, pinching the seam closed. Trim the uneven ends, then slice the log into 12 equal slices with a sharp #knife{}.

Grease and line a #20x30cm baking tin{} with baking parchment. Arrange the buns cut-side up in the tin, spaced about 1 cm apart. Cover loosely and leave to prove in a warm place for about ~{45%minutes} until puffy and touching.

Preheat the #oven{} to 180°C (350°F / 160°C fan). Bake the buns for 20 to ~{25%minutes} until golden brown and cooked through.

While the buns bake, dissolve @caster sugar{50%g} in 3 tablespoons water in a small saucepan and simmer for ~{1%minute}, then remove from the heat to cool.

Brush the warm glaze generously over the buns as soon as they come out of the oven to create a sticky, glossy finish.

Let the buns cool in the tin for at least ~{30%minutes} on a #wire rack{} before tearing apart and serving.