Chelsea Buns – Christmas style!

IMG_0491A little festive twist on the classic recipe makes these Chelsea buns a nice addition to the Christmas table.

Use any mix of dried fruit – I found equal amounts of raisins, cranberries and chopped dried apricots worked a treat

Makes about 12


  • 200g Dried Fruit – any festive selection of your choice, or just stick to raisins
  • 2 tbsp Rum
  • 500g Strong White Bread Flour
  • 10g Fast Action Yeast
  • 9g Salt
  • 1 Egg, beaten
  • 300ml Milk, warm
  • 70g Softened Butter
  • 75g Soft Dark Brown Sugar
  • 2tsp Cinnamon
  • 2 tbsp Marmalade
  • juice & zest of 1 Orange
  • Icing Sugar


  • If you’re using any large pieces of dried fruit, chop so they’re all the same size. Mix the dried fruit in a small bowl with the rum and half of the orange zest.  Set aside
  • In a large bowl, mix the flour and yeast, then add the salt, egg, 45g of the butter and the milk.
  • Work well with a knife to roughly mix through, then tip onto a clean surface and knead for about 10 minutes until smooth.  Return to the bowl and leave to rise until doubled in size (1-2 hours)
  • Knock the dough back and tip onto a floured surface.  Roll out into a rectangle about 30cm * 40cm
  • Melt the remaining butter and spread this across the dough with a pastry brush.  Then using a fine sieve, sprinkle the cinnamon evenly over the butter.  Sprinkle the sugar over the cinnamon, and scatter the soaked fruit evenly over the sugar.
  • Press the fruit down lightly, then making sure that the narrow edge is facing you, roll the dough into a spiral, away from you.  Make sure that it is a tight roll (to stop the dough slipping, press the far edge into the work surface)
  • When finished, push the edge into the roll to seal, and cut into slices about 2.5cm wide – you should get about 12, including the scruffy ends
  • Place the slices onto a lined baking tray to prove for up to an hour.  Leave a little space between – the slices should start to swell up into the spaces to form the ‘square’ spirals
  • Bake at 180oC fan for about 25 minutes until cooked and golden. Remove to a wire rack to cool.  Whilst hot, glaze with a little marmalade diluted with a little boiling water
  • Once cool, mix up an orange icing with the juice and remaining zest, and enough icing sugar to thicken.  Pour into an icing bag and jackson-pollack the buns.  Allow to  set a little before serving



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