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Mary Berry Chelsea Buns Recipe

Mary Berry Chelsea Buns
Print Recipe
Print Recipe

Chelsea Buns date back to the 18th century in London, but Mary Berry’s version simplifies the traditional method without losing the charm. They are essentially a “tear-and-share” bake where a sheet of dough is spread with butter, sugar, and fruit, rolled up like a Swiss roll, and then sliced. The slices are packed snugly into a tin so they bake together, forcing the dough to rise upwards rather than outwards. The result is a soft-sided, pull-apart bun that is less crisp than a pastry but far richer than a standard bread roll.

Ingredients

  • Strong White Bread Flour (500g): You need the high gluten content of bread flour to give the buns their structure and chew.

  • Fast-Action Dried Yeast (7g / 1 sachet): Mary uses “easy-blend” yeast that goes straight into the flour—no need to activate it in water first.

  • Caster Sugar (60g for dough): Adds a subtle sweetness to the bread itself.

  • Butter (50g for dough, 50g for filling): Use unsalted butter. You will need melted butter for the dough and very soft butter for the filling.

  • Milk (300ml): Warmed slightly. This enriches the dough and softens the crumb.

  • Egg (1 large): Helps with the rise and color.

  • Dried Fruit (225g): A mix of currants and sultanas is standard.

  • Mixed Spice (1 tsp): The dominant flavor note.

  • Lemon Zest (1 lemon): Finely grated to cut through the sweetness.

  • Demerara Sugar (50g): For sprinkling inside the spiral to add a crunch.

  • Apricot Jam (for glazing): Melted and brushed on top for that sticky, shiny finish.

Instructions

  • Prepare the dry mix: Put the flour, caster sugar, yeast, and a pinch of salt into a large bowl. Keep the salt and yeast on opposite sides of the bowl initially, as salt can kill yeast upon direct contact.

  • Mix the wet ingredients: In a jug, whisk the warm milk, melted butter (50g), and the egg together.

  • Form the dough: Pour the wet mixture into the flour. Mix with a rounded knife until it comes together, then get your hands in. It should be a soft, slightly sticky dough.

  • Knead well: Turn the dough onto a lightly floured surface. Knead for 10 minutes by stretching it away from you and folding it back. The dough should become smooth, elastic, and springy.

  • First rise: Place the dough in a lightly oiled bowl, cover with cling film or a damp tea towel, and leave in a warm place for about 1 hour, or until it has doubled in size.

  • Roll and fill: Punch the air out of the risen dough (knock back) and turn it out. Roll it into a large rectangle, roughly 30cm x 45cm. Brush the surface with the softened butter (50g). Sprinkle the dried fruit, lemon zest, mixed spice, and Demerara sugar evenly over the top.

  • Roll up: Starting from the long edge closest to you, roll the dough up tightly like a Swiss roll. You will end up with a long sausage shape.

  • Cut the buns: Trim the raggy ends. Use your sharp knife to cut the roll into 12 equal slices (about 4cm thick).

  • Second rise: Arrange the slices cut-side up in your greased roasting tin. Leave a little gap (about 1cm) between them—they will expand to touch each other. Cover and leave to prove again for 45–60 minutes until they are puffy and joined together.

  • Bake: Preheat the oven to 200°C (180°C Fan / Gas 6). Bake the buns for 20–25 minutes. They should be golden brown and sound hollow when tapped. If they brown too quickly, cover loosely with foil.

  • Glaze: While the buns are still warm, brush them generously with the melted apricot jam. Allow them to cool slightly before tearing them apart.

Find it online: https://maryberrycooks.co.uk/mary-berry-chelsea-buns/