Chelsea buns

250g strong white flour

1 x 2.5ml spoon salt

40g baking fat/block

125ml semi-skimmed milk                               

7g pack of fast action dried yeast

75g currants

25g mixed peel

25g Demerara sugar

1 x 5ml spoon mixed spices or cinnamon

Weighing scales, round or square baking tin, mixing bowl, sieve, measuring jug, mixing spoon, rolling pin, flour dredger (optional), small saucepan, pastry brush, cooling rack. 

1. Preheat the oven to 220ºC or gas mark 7.
2. Grease or line a deep-sided roasting tin or Swiss roll tin.
3. Sift the flour and salt into a mixing bowl.
4. Rub in 15g of the baking fat/block using your fingertips. 
5. Add the yeast.
6. Warm the milk until lukewarm.
7. Gradually add the warm milk into the flour mixture.
8. Mix to form a soft dough. 
9. Knead the dough for 10 minutes until smooth and elastic.
10. Roll out into a square (25cm x 25cm) on a floured surface.
11. Melt the remaining hard baking fat in a small saucepan, then brush over the dough.
12. Sprinkle the currants, mixed peel, spices and sugar over the dough.
13. Roll up the dough like a Swiss roll.
14. Cut into 8 slices.
15. Arrange slices in baking tin, cover and leave to rise (until they double in size).
16. Bake for 20 minutes, until golden brown.

• Reduce food waste: Use up any leftover fruit such as, apples and add to the dried fruit mix.
• Turn up the flavour: Zest and juice an orange. Add the juice to the dough instead of some milk and add the zest to the dried fruit mix.
• Focus on fibre: Replace half the flour with strong wholemeal flour to boost the fibre content of the chelsea buns.  
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a dairy alternative. For those with a gluten allergy, replace the flour with a gluten-free alternative. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe makes 8-10 portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?