Chelsea buns

Chelsea buns


Chelsea buns are a British bread with a fluffy cinnamon scent and fruity sweetness!


  • Strong flour 200g
  • Cinnamon powder 3g
  • Dry yeast 3g
  • Cane sugar 22g
  • Salt 3g
  • Whole egg 30g
  • Milk 114g
  • Butter 20g
  • Honey 20g


  • Unsalted butter 20g
  • Cinnamon powder 2g
  • Granulated sugar 25g
  • Raisins 50g
  • Orange peel 20g


  1. Add ingredients from strong flour to salt to the kneader/home bakery.Add whole eggs and milk and knead.
  2. When the flour is gone, add the butter and knead thoroughly until a thin gluten film forms.
  3. Ferment at 35℃ for 35-40 minutes.Fermentation is complete if you point your finger at the dough and the holes don’t get smaller.
  4. Gently release the gas, roll the dough, wrap it in plastic wrap to prevent it from drying out, and take 20 minutes of bench time.
  5. Remove the gas and roll out into a square shape with a rolling pin. (about 25×30cm)
  6. Leave the top 2cm aside and sprinkle with softened butter, cinnamon sugar, raisins and orange peel.
  7. Roll the dough loosely from the bottom and securely close the seam.
  8. Roll out the dough to 27cm and cut it into 9 equal pieces 3cm wide.
  9. Place it in the mold with the cross section facing up.Ferment at 35℃ for 30 minutes.
  10. Apply a thin layer of egg (not listed) on the surface and bake in an oven at 180℃ for 25 minutes.
  11. Remove from the mold and cool on a cake cooler.
  12. Apply honey warmed in the microwave (600W) for about 20 seconds to the surface.