This Chelsea bun recipe has a soft golden dough and all the classic flavours of mixed fruits. Topped with a sweet glaze, they’re as tasty as they look. We’ve used Silver Spoon’s Half Sugar which means we’ve used half the volume of sugar than a traditional recipe.
Great news if you were looking for an excuse to bake these. They freeze really well in an airtight container, just defrost at room temperature before serving.
If you are on the hunt for more low sugar treats, give our low sugar banana bread a try.
12 ingredients9 steps
Low Sugar
Method
Step 1
Sift the flour and salt into a large bowl make a well in the middle and stir in the yeast.
Ingredients for this step
500gAllinson's Strong White Bread Flour
1 tspSalt
1Allinson's Easy Bake Yeast Sachet
Step 2
Warm the milk and butter in a small pan until the butter melts and the mixture is lukewarm. Do not overheat the milk.
Ingredients for this step
300mlMilk
40gButter (unsalted) (softened)
Step 3
Add the milk mixture to the flour, add the egg and stir until the mixture becomes a dough.
Ingredients for this step
1Egg(s) (free range)
Step 4
Tip onto a lightly floured work surface. Knead for five minutes or until the dough is smooth and elastic and does not feel sticky.
Step 5
Lightly oil a large bowl. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and prove in a warm place for one hour, or until the dough has doubled in size.
Step 6
Lightly grease a baking tray. Knock the dough back and turn out onto a lightly floured work surface. Roll the dough out into a rectangle ½cm thick. Brush all over with the melted butter, then sprinkle over the sugar, mixed spice and dried fruit.
Ingredients for this step
25gButter (unsalted) (melted)
2 tbspHalf spoon granulated sugar
2 tspMixed spice
100gDried mixed fruits
Step 7
Preheat the oven to 190°C (fan 170°C, gas mark 5). Roll the dough up into a tight cylinder, and cut ten 4cm slices and place on the baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.
Step 8
Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown. Meanwhile, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.
Step 9
Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack. Eat warm or within a day of baking.
Ingredients for this step
2 tbspMilk
2 tbspHalf spoon granulated sugar
Ingredients
MetricImperial
For the Buns
500gAllinson's Strong White Bread Flour
1 tspSalt
1Allinson's Easy Bake Yeast Sachet
2 tbspMilk
40gButter (unsalted) (softened)
1Egg(s) (free range)
For the Filling
25gButter (unsalted) (melted)
2 tbspHalf spoon granulated sugar
2 tspMixed spice
100gDried mixed fruits
For the Glaze
300mlMilk
2 tbspHalf spoon granulated sugar
Utensils
Sieve
Large bowl
Saucepan
Clingfilm
Baking tray
Rolling pin
Pastry brush
Baking sheet
Tea towel
Cooling rack
Nutritional information per 97g serving
Energy 298cal
Fat 7g
of which Saturates 4g
Carbohydrates 49g
of which Sugars 13g
Protein 8.5g
Salt 0.56g
1 Baker Ratings
Made these today, they are really nice, but you need to look at the recipe, the instructions for the dough, you are stating 2 tbls of milk instead of 300ml and in the glaze you have 300ml instead of the 2 tbls and the sugar for the filling states 1 tsp instead of 2 tbls. If someone was making these who wasn't used to baking, they may follow the instructions to the letter and they would not get the result they required.
Baking Mad
Thanks for feedback on our recipe and spotting these typos. Please be assured that these have now been corrected for future bakers that try this recipe.
