Chelsea Christmas buns are a traditional British sweet bun, commonly enjoyed during the Christmas season. These buns are characterized by their distinctive figure-of-eight shape, spiced filling, and glace cherries, making them a delicious and festive treat. This article will guide you through the process of creating your own Chelsea Christmas buns, ensuring that your holiday baking is a success. From selecting the right ingredients to mastering the techniques involved, we'll cover everything you need to know to whip up these delectable treats in your kitchen. So, let's embark on a culinary journey as we explore the art of making Chelsea Christmas buns.
Here are our top 6 tried and tested recipes!
CHELSEA CHRISTMAS BUNS
This was adaped from The Barefoot Contessa's Chelsea Buns. They have replaced frozen dough Cinnamon Rolls I have been making for my family every Christmas Day morning.
Provided by Andrea384
Categories Breads
Time 1h
Yield 12 buns, 6 serving(s)
Number Of Ingredients 9
Steps:
- Do-ahead steps: Defrost the puff pastry overnight in the refrigerator and leave in the refrigerator until ready to roll out. If you leave it on the counter while you assemble everything they get too soft and will be difficult to work with. Preheat oven to 400°.
- With a hand mixer or stand mixer cream together and place one rounded tablespoon of mixture in to each muffin cup. Sprinkle ½ cup of the chopped pecans evenly over the sugar butter mix: 7 TBS of butter, 1/3 cup brown sugar and ½ t vanilla extract
- With a fork combine remaining brown sugar and the spices. Divide mixture in half: one half for one puff pastry sheet, and one for the second: 2/3 c brown sugar, 3 t cinnamon, ½ t nutmeg, ¼ t salt.
- Tear off a sheet of plastic wrap larger than the puff pastry sheet and place on a wooden board. Lightly flour the area and unfold one sheet of the defrosted puff pastry with the folds going left to right. With a pastry brush, paint the sheet with melted butter, reserving ½ for the second sheet. Sprinkle brown sugar/spice mixture over the puff pastry and then top with ½ cup of chopped pecans. Starting with the end closest to you, roll snugly, just like a jelly roll ending with seam side down. Slice in to six equal pieces. Each piece is about 1 ½ inches wide. Place each piece spiral side up in the muffin cups. Repeat with the second sheet of puff pastry to make 12 Chelsea Christmas Buns.
- Bake at 400° for 30 minutes. Cool for just five minutes before turning out on to a foil or parchment paper lined sheet pan.
- Optional spice ideas: cardamom, ginger, allspice.
- Optional dried fruit ideas: cranberries, cherries, raisins, golden raisins, apricots, currants, dates.
CHELSEA BUNS
These large, buttery rolls are my family's favorite Christmas tradition. We eat them on Christmas morning under the tree!
Provided by BlueSadie
Categories Bread Yeast Bread Recipes
Time 2h55m
Yield 12
Number Of Ingredients 13
Steps:
- Sprinkle the yeast over 1/4 cup of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Sift together the flour and salt. Cut in 3/4 cup butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to a boil; remove from the heat and stir in 1/2 cup sugar. Cool until the milk is lukewarm, no more than 100 degrees F (40 degrees C). Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough.
- Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
- Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins. Roll up the dough to form a log, pinching the seam to seal.
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
- Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash.
- Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes.
Nutrition Facts : Calories 492.8 calories, Carbohydrate 73.4 g, Cholesterol 101.1 mg, Fat 18.1 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 10.7 g, Sodium 334.8 mg, Sugar 22.7 g
CHELSEA BUNS
Steps:
- Pour the warm water into the bowl of a standing electric mixer, add the yeast and granulated sugar, and let the yeast proof until bubbly on the surface, about 10 minutes.
- Meanwhile, in a medium saucepan, heat the 2 cups of milk until very warm (120 to 130 degrees F).
- In another pan, melt the butter. Set aside 1/4 cup for brushing the pans.
- When the yeast is bubbly, fit the electric mixer with a dough hook or paddle. Add all of the flour, the brown sugar, warm milk, eggs, and the 1 1/4 cups melted butter and beat on low speed for 10 minutes.
- Oil a large bowl and place the dough in it, turning it in the bowl to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in volume, about 1 1/2 hours.
- Brush two 8-inch springform pans, 2 inches deep, with the reserved 1/4 cup of melted butter.
- Make the filling: In a bowl, stir together the brown sugar, currants, and cinnamon.
- Once the dough has doubled, punch it down with your hands. Divide the dough into 2 equal portions. On a clean, dry, lightly floured surface, roll out each piece of dough into a rectangle 8 x 12 inches. Sprinkle half the filling over each piece of dough, leaving a 1-inch border on all sides. Starting with the long side of the dough closest to you, roll each piece of dough into a cylinder, pinching the seam closed. Cut each roll into 6 equal slices and place the slices, cut side up, with the sides touching, in the prepared springform pans. Brush the surface of the buns with the remaining 1/4 cup of milk. Let the buns rise in the pans until almost doubled in size, about 30 minutes.
- In the meantime, preheat the oven to 350 degrees F.
- Bake the buns for about 45 minutes, until golden and a toothpick inserted into the center of one of the buns comes out clean. Cool in the pans 10 minutes. Serve warm. To store, wrap the buns well in plastic, then store in the refrigerator for up to 3 days. To reheat, remove the plastic wrap; then wrap the buns in aluminum foil. Reheat in a preheated 350 degree F oven for about 10 minutes, or until heated through.
CHELSEA BUNS
A cup of tea and a sweet bun...heaven! Chelsea buns are a sweet, sticky treat something like a schnecken or cinnamon roll.
Provided by Molly53
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F and grease an 8" square pan.
- Line bottom of pan with parchment.
- Sift flour and sugar together into a bowl; add chopped butter and rub into flour mixture until fine and crumbly.
- Whisk milk and egg together; pour onto dry ingredients and mix to form a soft batter.
- Turn out onto a floured surface and roll into a 12 x 14 inch rectangle.
- Spread dough with softened butter, sprinkle with sugar, mixed dried fruit and spice.
- Roll up; cut into 12 evenly sized pieces.
- Place cut side down in prepared pan with sides touching.
- Reduce oven temperature to 350°F.
- Bake approximately 25 minutes or until golden and cooked through.
- Remove from oven and place on a cooling rack.
- While the buns are baking, make the glaze:.
- Place sugar and water into a small pan. Stir over medium heat without boiling until sugar dissolves. Bring to the boil for 3 minutes. Remove from heat and brush over buns.
- To serve, split buns and serve with butter.
Nutrition Facts : Calories 207, Fat 5.8, SaturatedFat 3.4, Cholesterol 31.3, Sodium 311.6, Carbohydrate 36.8, Fiber 2.1, Sugar 9.5, Protein 3.3
CHELSEA BUNS
This classic, easy Chelsea bun recipe is the perfect sweet bake to enjoy with your afternoon cup of tea. Who could resist a fruit-filled bun, hot from the oven?
Provided by Miriam Nice
Categories Dessert, Snack, Treat
Time 45m
Yield Makes 9
Number Of Ingredients 13
Steps:
- Start by making the dough. Mix together the flour, yeast, caster sugar and 1 tsp sea salt in a large mixing bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well, first with a wooden spoon then with your hands until you get a soft dough. If it feels dry add a bit of warm water, but if it feels too sticky and wet add a spoonful of flour.
- Dust your work surface with flour and tip the mixture onto it and start kneading. Keep kneading the dough until it feels smooth and elastic. Shape into a ball and sit it in a clean bowl, lightly greased with melted butter or oil. Cover with cling film and leave to rise in a warm place for about 1 hr or until doubled in size.
- Heat oven to 200C/180C fan/gas 6 and grease a deep 21 x 21cm square tin. Dust the work top with a little more flour then start to knead the risen dough on the prepared surface just to knock the air out. Shape into a 20 x 30cm rectangle. To fill the buns gently spread the softened butter over the dough and then scatter the currants and chopped sultanas over the top. Mix the mixed spice and caster sugar together in bowl then sprinkle that over the dough in an even layer.
- Roll the dough up in a tight spiral from the longest edge like a Swiss roll then slice into 9 equal sized swirled buns. Arrange them in the tin, cut side up then cover with a clean, damp tea towel and leave to prove in a warm place for around 30 mins or until doubled.
- Bake the buns for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. For the glaze, stir the caster sugar together with 1 tbsp water until the sugar has dissolved then brush it all over the buns as soon as they are cooked. Leave to cool in the tin for 10 mins before serving. Can be eaten hot or cold.
Nutrition Facts : Calories 363 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.62 milligram of sodium
CHRISTMAS BUNS
Paul Hollywood's fruit rolls can be made ahead then heated up before adding a glossy glaze and citrus icing
Provided by Paul Hollywood
Categories Treat
Time 1h5m
Number Of Ingredients 14
Steps:
- Put the flour and 1 tsp salt into a large bowl. Make a well in the centre and add the yeast. Meanwhile, warm the milk and butter in a pan until the butter melts and the mixture is lukewarm. Add the milk mixture and egg to the flour mixture and stir until the contents come together as a soft dough (add extra flour if you need to).
- Tip the dough onto a well-floured surface. Knead for 5 mins, adding more flour if necessary, until the dough is smooth, elastic and no longer sticky.
- Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn until covered in oil. Cover the bowl with cling film and set aside in a warm place for 1 hr or until doubled in size. Lightly grease a baking sheet and set aside.
- For the filling, knock the dough back to its original size and turn out onto a lightly floured surface. Roll it into a 1cm-thick rectangle. Brush all over with the melted butter, then sprinkle over the sugar, cinnamon and fruit.
- Roll up the dough into a tight cylinder, cut into 9 x 4cm slices and position on the prepared baking sheet, leaving a little space between. Cover with a tea towel and set aside to rise for 30 mins.
- Heat oven to 190C/170C fan/gas 5. Bake the buns for 20-25 mins or until risen and golden brown. Meanwhile, melt the glaze sugar with 4 tbsp water until syrupy.
- Remove from oven and glaze. Set aside to cool on a wire rack. Once cool, mix the zest and icing sugar with about 2 tbsp water to drizzle over the buns. Serve.
Nutrition Facts : Calories 455 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 47 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.65 milligram of sodium
Tips:
- Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling.
- Proof the Yeast: Proofing the yeast is essential for activating it and ensuring that your buns will rise properly. Make sure to use warm water (105-115°F) and allow the yeast to sit for the specified amount of time.
- Knead the Dough Properly: Kneading the dough is important for developing the gluten and giving your buns a chewy texture. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Let the Dough Rise: After kneading, let the dough rise in a warm place until it has doubled in size. This will help the buns to become light and fluffy.
- Shape the Buns: Once the dough has risen, shape it into buns. You can use a variety of shapes, such as round, oval, or braided.
- Egg Wash: Before baking, brush the buns with an egg wash. This will give them a golden brown color and help them to stay moist.
- Bake at the Right Temperature: Bake the buns at the specified temperature and for the specified amount of time. Overbaking can dry out the buns, so be careful not to overcook them.
Conclusion:
Chelsea buns are a delicious and festive treat that are perfect for the holiday season. With their soft, chewy texture and sweet, cinnamony filling, they are sure to be a hit with family and friends. By following these tips, you can make perfect Chelsea buns that will be the star of your holiday table.
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