Classic Chelsea buns

Recreate a glorious bakery specialty with this recipe for soft, sweet, doughy Chelsea buns! Glazed in sticky apricot jam and drizzled with pink-tinted icing, these buns are a sure-fire hit!

  • 40 mins preparation
  • 35 mins cooking
  • 1 hr 20 mins marinating
  • Serves 12
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Chelsea buns
  • 2 cup plain white bread flour
  • 1 teaspoon salt
  • 300 millilitre warm milk
  • 40 gram butter, melted, plus 20g extra
  • 1 egg, lightly beaten
  • 7 gram sachet dry yeast
  • 1/4 cup dried cranberries
  • 1/4 cup dried apricots, chopped
  • 1/4 cup brown sugar
  • 2 teaspoon ground cinnamon
  • 1/4 cup apricot jam, warmed
  • 2 tablespoon orange juice
  • 1 cup icing sugar, sifted
  • 1 tablespoon water
  • 2 drops pink food colouring


  • 1
    Sift flour and salt together into a large bowl. Add milk, 40g butter, egg and yeast, mixing until combined.
  • 2
    Turn onto a floured surface. Knead for 5 minutes until elastic. Place in a greased bowl and set aside, covered, in a warm place for 1 hour.
  • 3
    Roll dough out on a floured bench to a 20 x 30cm rectangle. Melt extra butter and brush over. Sprinkle with combined remaining ingredients. Roll up. Cut into 12 equal rounds.
  • 4
    Preheat oven to hot, 200°C. Line a large tray with baking paper.
  • 5
    Arrange the rounds, close together, cut-side up on tray. Set aside, covered, for 20 minutes to rise.
  • 6
    Bake for 30-35 minutes until buns sound hollow when tapped. Transfer to a wire rack to cool.
  • 7
    Heat jam and juice on low until melted. Brush over warm buns.
  • 8
    In a bowl, combine all the ingredients. Drizzle over buns.


  • You can use any chopped dried fruit you like, such as currants, sultanas, apple, fig or pineapple.