Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Autumn chelsea buns

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Autumn chelsea buns

    There are few things lovelier than the aroma of these buns baking in the oven. Enjoy at breakfast or for afternoon tea. They freeze brilliantly, too – just defrost and warm gently or split and toast like hot cross buns.

    • Preparation time: 40 minutes, plus rising
    • Cooking time: 30 minutes
    • Total time: 1 hour and 10 minutes, plus rising time

    Makes: 12


    450g strong bread flour, plus extra for dusting

    7g sachet quick yeast

    50g light brown soft sugar

    1 tbsp mixed spice

    200ml whole milk

    50g unsalted butter, melted

    1 egg yolk

    3 tbsp syrup from a jar of stem ginger



    60g unsalted butter (30g melted, 30g softened), plus extra for greasing

    2 small eating apples (worcester, royal gala or spartan, or use jazz or estivale later in the year), peeled, cored and diced

    3 balls stem ginger, finely chopped

    150g pitted dates, diced

    1 tsp mixed spice

    50g light brown soft sugar

    1 egg white

    2 tbsp golden icing sugar, for icing


    1 Mix the flour, yeast, sugar and mixed spice in a big bowl. Warm the milk gently in a pan or in the microwave, then whisk with the butter, egg yolk and ginger syrup. Stir into the dry ingredients to make a soft dough. Knead for 10 minutes, until smooth and elastic; return to the bowl, cover with lightly oiled cling film and leave in a warm place until doubled in size, about 1 hour.

    2 Grease a 23cm x 33cm high-sided baking tray with butter. For the filling, stir together the melted butter, apples, stem ginger, dates, mixed spice and brown sugar.

    3 When the dough has risen, tip onto a lightly floured surface and roll to a 40cm x 30cm rectangle. Spread the softened butter over the dough, then sprinkle over the filling evenly. Starting with one of the longer sides, roll the dough up tightly like a swiss roll. Lightly flour a knife, then cut the roll into 12 rounds; arrange in the baking tin, cut-side up. Cover with lightly oiled cling film and leave to rise again for 30 minutes.

    4 Preheat the oven to 180˚C, gas mark 4. When ready to bake, whisk the egg white and brush over the tops of the buns. Bake for 20-25 minutes, until golden and risen.

    5 Leave to cool, then make the icing. Mix the golden icing sugar with a little water (and a splash of ginger syrup, if liked), then drizzle over the buns before serving.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


    Average user rating

    3 stars