Chelsea buns recipe

(778 ratings)

Looking for bun recipes, cake recipes, chelsea bun recipes or afternoon tea recipes? Perfect with a cuppa, these currant-filled Chelsea buns make a lovely tea-time treat. They're a bit fiddly but well worth the effort.

Chelsea buns
  • healthy
Preparation Time20 mins
Cooking Time30 mins
Total Time50 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories194 Kcal10%
Sugar22.1 g25%
Fat3.7 g5%
Saturated Fat2.0 g10%
Salt0.52 gRow 4 - Cell 2
Protein3.8 g8%
Carbohydrates36.8 g14%
Salt0.52 gRow 7 - Cell 2

Learn how to make these classic Chelsea buns with our easy recipe. This recipe makes 12 buns and will take around 50 mins to prepare and bake.

Our classic Chelsea buns recipe is so simple to make at home. They're a bit fiddly but well worth the effort - especially served with a cuppa. These currant-filled Chelsea buns make a lovely tea-time treat. Leftover buns can be stored in an airtight container on the kitchen side for up to 2 days. If they're a little stale then pop back into the oven on a low heat for about 5-10 mins until soft and warm. Serve with a spread of butter and enjoy.

Love a good Danish pastry? Try our almond and apricot croissants.


  • 250g (9oz) strong white bread flour
  • 1tsp salt
  • 1tsp unrefined golden caster sugar
  • 1tsp easy bake yeast
  • 25g (1oz) butter, diced
  • 100-120ml (3-4 fl oz) warmed milk
  • 1 egg, beaten
  • 125g (4½ oz) mixed currants, sultanas and raisins
  • 50g (2oz) unrefined light muscovado sugar
  • 15g (½ oz) butter
  • Runny honey to glaze
  • Golden caster sugar, to sprinkle




  1. Grease an 18cm/7" square shallow cake tin. Sift the flour, salt, sugar and yeast into a large bowl. Rub in 25g (1oz) butter
  2. In a bowl, mix together the milk and egg. Make a well in the centre of the flour mixture and stir in the liquid. Bring the mixture together with a round bladed knife and knead for 10 mins on a lightly floured surface until the dough is smooth and elastic. If the mixture is sticky add a little more flour.
  3. Turn the dough out onto a floured surface and roll out to a 30 x 23cm/12 x 9 inch rectangle.
  4. Prepare the filling: mix the dried fruit with the soft light brown sugar. Melt the remaining butter and brush over the surface of the dough. Scatter the fruit mixture over the buttered dough, leaving a 2.5cm/1 inch border around the edge of the dough.
  5. Starting at the long side of the dough, roll it up like a Swiss roll. Pinch the edges together to seal and then cut into 12 slices.
  6. Place the rolls cut edges uppermost in the tin. Cover with oiled cling film and leave to rise for 1 hr or until doubled in size.
  7. Pre-heat the oven to 190ºC (375ºF, gas mark 5). Bake for 30 mins or until risen and golden.
  8. Remove from the oven and brush with honey and sprinkle with golden caster sugar whilst they are still hot. Then cool on a wire rack.
Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies