Classic Chelsea Buns with Sticky Glaze & Currants

Yield

9 buns

Prep time

30 minutes

Ingredients

• For the dough:
• 150 ml whole milk, lukewarm
• 50 g superfine sugar
• 400 g white bread flour, plus a little for dusting
• 7 g instant yeast
• ½ teaspoon fine salt
• 50 g unsalted butter, softened
• 1 large egg
• A little neutral oil, for greasing the bowl and pan
• For the filling:
• 40 g unsalted butter, softened
• 75 g packed light brown sugar
• 100 g dried currants
• 1 teaspoon ground cinnamon
• For the glaze:
• 2 tablespoons golden syrup
• 1 tablespoon water
• 1 tablespoon superfine sugar

Method

1. Combine the flour, instant yeast, sugar, and salt in a large bowl. Rub in the softened butter until distributed through the flour.
2. Add the lukewarm milk and egg. Mix until a dough forms, then knead on a lightly floured surface for about 10 minutes, until smooth and elastic. Use minimal dusting flour to avoid making the dough dry.
3. Place in a lightly oiled bowl, cover, and let rise in a warm, draft-free place for about 1 hour, or until doubled in size.
4. Lightly grease an 8-inch (20 cm) square metal baking pan.
5. Roll the dough into a rectangle approximately 12×8 inches (30×20 cm). Spread with the filling butter, leaving a narrow strip clear along one long edge.
6. Mix the brown sugar and cinnamon, then sprinkle evenly over the butter. Scatter the currants over the surface.
7. Starting from the opposite long edge, roll into a snug log without stretching the dough. Pinch the seam closed and cut into 9 equal pieces.
8. Arrange cut-side up in a 3×3 pattern in the prepared pan. Cover loosely and let rise for 30–45 minutes, until noticeably puffy and beginning to touch.
9. Toward the end of the second rise, preheat a convection oven to 355°F (180°C fan).
10. Bake for 20–25 minutes, until golden brown and cooked through. Loosely cover with foil if the tops brown before the center buns are done.
11. While the buns bake, gently warm the golden syrup, water, and glaze sugar in a small saucepan, stirring until the sugar dissolves.
12. Brush the hot buns evenly with the glaze. Let cool slightly in the pan before separating and serving.

Kitchen notes

Timing guide:
Rise time: About 1 hour, or until doubled

Second rise time: 30–45 minutes, or until puffy
Prep time: About 30 minutes
Cook time: 20–25 minutes, plus briefly warming the glaze

Practical Woman's Secret
Cut the log with unflavored dental floss or a sharp serrated knife using gentle strokes. Avoid pressing down, which can flatten the spirals and push the fruit out.

Serving and Storage
Serve slightly warm, pulling the buns apart along their soft edges. Once completely cool, store airtight at room temperature for up to 2 days. Freeze individually wrapped buns for up to 2 months. Thaw while wrapped, then warm gently in a low oven; cover loosely to keep the glaze from catching.