Chelsea and Swiss Buns

This recipe makes:

2x chelsea buns tins of 22cm diameter

6x swiss buns

Ingredients for the dough:

  • 850g strong white flour, plus extra for dusting
  • 25g dry yeast
  • 100g caster sugar
  • 475ml warm milk
  • 2 egg beaten
  • 100g unsalted butter, melted, plus extra for greasing
  • oil for greasing
  • 1 tsp sea salt

Filling ingredients:

  • 25g melted butter
  • 100g currants, chopped
  • 50g sultanas, chopped
  • 2 tsp mixed spice
  • 25g caster sugar


  • 200ml water
  • 200g caster sugar


  • Mix together the flour, yeast, sugar and salt. Make a well in the center.
  • Warm the milk at body temperature
  • Pour milk, melted butter and beaten eggs into the flour. Mix all together and then knead for 10 minutes until you have a smooth and elastic dough. It will be a bit sticky at the very beginning but dont add any flour.
  • Shape the dough into a ball, add a bit of oil into the bowl, put the dough, cover with clean film and let it prove until double in size (1h?)
  • Pre-heat oven at 180C
  • Prepare a tray with butter and a coating of flour to make it anti-sticky.
  • Prepare the chelsea buns tins. Put a layer of melted butter, then add a piece of baking paper of the same diameter to cover the bottom. Cover again with a bit of melted butter. Tray to cut another piece of baking paper for the side of the tin. Add a bit of butter again.

Swiss Buns:

  • Once the dough has double in size, put it on a lightly flour surface and knock the air out.
  • Cut 6 pieces of 80gr aprox. Cover the pieces and the big dough with the bowl and a towel so they dont dry out.
  • For each piece, make a ball, flat it with your palm, put pressure and make circules with your hand, remove pressure gradually and until you have a ball again.
  • Then roll it as it were a “cigar”. Put it in the tray. Leave around 3cm distance between each “cigar”.
  • Prove again until double in size (25-30m). Move to the Chelsea Buns.
  • Then bake for 6 minutes aprox or until golden light brown.
  • Let it cool down before adding the sugar coating.
  • Optional: make white fondant icing. For each Swiss bun, dip only the top, the lift it, let the fondant to drip by one side and then with a finger, clean the fondant drip without leaving the finger mark.

Chelsea Buns:

  • With the left-over dough and using a rolling-pin, spread the dough into a big rectangle. At least 42x25cm.
  • With a brush, cover the dough with the melted butter.
  • Mix sugar and spice, then spread it over the dough.
  • Spread evenly the chopped currants and sultanas.
  • With the roll, push a bit the dry fruit.
  • Make a roll with the dough, start by the “long” side. Be sure it is tight but dont break it.
  • With a sharp knife, cut both end until you have an even form. Then cut 12-14 pieces from the roll.
  • Put one piece in the middle, then put another at 5 or 6 other pieces around as it were a flower. Be sure the end of each piece points to the middle.
  • Put for tins to prove again. Aprox 25 minutes. They should grow until there is no space between each piece and raise a bit too.
  • Bake until the top is golden brown. At 180C, aprox 15-20 minutes.
  • Glaze with the sugar syrup as soon as the tins are removed from the oven. Remove the buns from the tin!

This is the result!