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Chelsea Buns

Serves: 8Category: BreadCourse: DessertMachine: MixerTotal time (min.): 75
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A classic fruit filled bun best served fresh from the oven.




  1. Grease a clean loaf pan
  2. Attach Spiral Dough Tool
  3. Add bread flour, dried yeast, golden caster sugar, milk, egg and unsalted butter to the Kenwood Bowl
  4. Mix - 2 min, Speed 1
  5. Mix - 8 min, Speed 2
  6. Transfer dough to large glass bowl
  7. Clean Kenwood Bowl
  8. Attach K Beater
  9. Add unsalted butter, mixed spice and caster sugar to the Kenwood Bowl
  10. Mix then scrape bowl - 1 min, Speed Max
  11. Mix - 30 sec, Speed Max
  12. Carefully transfer the dough from the large bowl to a lightly floured work surface
  13. Roll out to a large rectangle 2 mm thick
  14. Spread butter and sugar mixture over the surface of the dough
  15. Sprinkle with currants and sultanas
  16. Roll the dough on its long side in a tight spiral to form a sausage shape
  17. Cut into equal pieces
  18. Place cut side up in the greased loaf pan
  19. Cover with kitchen towel
  20. Prove - 30 min
  21. Pre-heat oven - 180°C
  22. Bake - 20 min, 180°C
  23. Add icing sugar and water to a clean small bowl and mix
  24. Spoon the icing over the buns whilst they are cooling
  25. Serve

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