Chelsea Buns (breadmaker version)


Chelsea Buns

Chelesea buns are said to have been invented by the owner of the Chesea Bun House in London at the end of the 17th Centuary.   They make the perfect accompaniment to a cup of tea or coffee, they are so delicious it is so difficult to resist going back for more!

This recipe is taken again from my book “Bread” IBSN13: 978-0-7548-1788-8.


  • 225ml / 1 cup of Milk
    1 x Egg
  • 500g / 4.5 Cups of Unbleached White Bread Flour
  • Half a teaspoon of Salt
  • 6 Tablespoons of Caster Sugar
  • 50g / 1/4 Cup Butter, softened
  • 1 Teaspoon Easy Blend Dried Yeast
  • 50g Caster Sugar to Glaze
  • 1 teaspoon of Orange Flower Water to Glaze

For the Filling:

  • 3 Tablespoons of butter, melted
  • 115g Sultanas
  • 3 tablespoons of mixed chopped candied peel
  • 2 Tablespoons of Currants
  • 2 tablespoons of Soft Light Brown Sugar
  • 1 teaspoon of Mixed Apple Pie Spice

makes 12 Buns

  1. Pour the milk into the bread machine pan, add the egg, if your instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients.
  2. Sprinkle over the flour ensuring that it completely covers the liquid, add salt, sugar and butter in 3 separate corners of the bread machine pan, make a small indent in the centre of the flour (but not as far down as the liquid) and add the yeast.
  3. Set the bread machine to the dough setting, use basic dough setting, (if available), press start.
  4. Lightly grease a 23cm or 9inch square cake tin pan, when the dough cycle has finished, remove the dough from the machine and place it lightly on a floured surface.
  5. Knock the dough back gently, then roll it our to form a square that is approx 30cm or 12 inch.
  6. Brush the dough with the melted butter for the filling and sprinkle it with the sultanas, candied peel, currants, brown sugar and mixed  apple pie spice, leaving a 1cm half inch border along one edge.
  7. Starting at the covered edge, roll the dough up swiss roll fashion, press the edges together to seal, cut the roll into 12 slices and place these cut side uppermost in the prepared tin.
  8. Cover with oiled clear film, leave to rise in a warm place for 30-45 mins or until the dough slices have doubled in size, meanwhile, preheat the oven to 200 degrees C / 400 Degrees F / Gas mark 6.
  9. bake the buns for 15-20mins or until they have risen well and are equally golden all over, once they are baked, leave them to cool slightly in the tin before turning them out onto a wire rack to cool further.
  10. Make the glaze, mix the caster sugar with 4 tablespoons of water in a small pan, heat, stirring occasionally, until the sugar is completely dissolved, then, boil the mixture rapidly for 1 to 2 mins without stirring, until syrupy.
  11. Stir the orange flower water into the glaze and brush the mixture over the warm buns.   Serve slightly warm.

6 thoughts on “Chelsea Buns (breadmaker version)

  1. Hi, I have been searching for a Chelsea bun recipe so I can try and make some for a friend who has diabetes using sweetener instead of sugar. I am going to give your recipe a try but I’m a bit puzzled by the bit that reads ‘Pour the milk into the bread machine pan, add the egg,’. There isn’t any egg listed in the ingredients so can you tell me if it’s one egg or two…sorry I’m a complete novice so I wouldn’t like to guess! Thanks.

    • Hi there Anita…

      Thanks for your email… I can confirm that you need 1 Egg for the recipe, just checked the recipe book and have now updated the blog post, thanks so much for spotting that and for trying the recipe out 🙂


  2. Hi Sarah

    The buns turned out really well although I do say so myself! I swopped granulated sweetener for the sugar, left out the candied peel and dusted with sweetener instead of glazing to make them diabetic friendly. My friend loved them so I think I have a regular weekend duty now! Thanks for the recipe.

  3. Thanks for this! I really fancy chelsea buns tonight but couldnt be bothered with hand kneading so I was glad to see you can make them in the breadmaker. The machine is churning away right now so I will be trying them tonight 🙂

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