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  • This is what your dough should look like

  • Before the big roll...

  • Oh the finish buns... seems to be one missing?!

Sticky Orange & Chocolate Chelsea Buns

Sticky Orange & Chocolate Chelsea Buns

Oh lots of lovely sticky yumminess that’s what you get with this lovely Sticky Orange & Chocolate Chelsea Buns recipe. I guess you could say a new twist on an old classic and they’re lovely!

The Chelsea bun, traditionally,  is a type of currant bun, but why not change it up a bit? They were first created in the 18th century at the Bun House in Chelsea.  The Bun House was an establishment favoured by Hanoverian royalty, and it was demolished in 1839.

The bun is traditionally made of a rich yeast dough flavoured with lemon peel, cinnamon or mixed spice. Prior to being rolled into a square spiral shape, the bun dough is spread with a mixture of currants, brown sugar and butter. Once  being baked the chelsea bun is glazed with cold water and sugar and this is done whilst still hot so that the water evaporates and leaves a sticky sugar glaze, this makes the bun much sweeter.

They are perfect for Easter but also perfect for any time! I love baking with yeast it’s so satisfying, there’s something about seeing that dough rise and then ending up with a perfect treat to eat. Such a lot of fun to make! Do it with the kids, they’ll love it. Do you bake often with yeast?

Let me know if you have a go sat these lovely Sticky Orange & Chocolate Chelsea Buns and if you do, please leave me a comment below the recipe. I do love to receive your comments

And if you like orange then you might like my Sticky Orange Marmalade Cake – have a look!

Thank you Cx

Ingredients

For the dough:

  • 350g Strong White Flour (plain)
  • 50g Caster Sugar (golden)
  • 1 level Teaspoon Salt
  • 7g Fast Action Dried Yeast
  • 50g Butter, melted
  • 1 Egg, beaten
  • 150ml Milk, warm

For the filling:

  • 3 tablespoons Orange conserve
  • 2 tablespoon Golden Syrup
  • 75g Chocolate Chips
  • 1 tablespoon Golden Syrup for top when out the oven

Preparation Method

  1.  Put the flour, sugar, salt & yeast into a bowl
  2.  In another bowl mix the melted butter, beaten egg and warm milk
  3.  Add the liquids to the flour mix and mix well. If you have a food mixer use the dough hook and mix for 8-10 mins. If you don’t knead on a floured surface for 8-10 minutes until smooth and elastic – give it some 🙂
  4. Then roll out on a floured board using a rolling pin to a size of approx. 25cm x 35 cm (or in English approx. 10 x 14 inches)
  5. Blend Orange conserve , golden syrup and choc chips together in a small bowl
  6. Spread the mix over the rolled out dough leaving about 2cm / 3/4 inch along the long side, wet that side with water
  7. Carefully roll up into a sausage (it will be messy – don’t worry) – seal at the edge carefully. Then slice into 10 – 12 pieces
  8. Place pieces into the buttered tin, evenly spaced, cut side up
  9. Cover with greased cling film and leave in a warm place for min 1 hour – buns should almost double in size
  10. Remove greased cling film and pop in oven for 20-25 mins until golden
  11. Remove from oven, brush with Golden syrup – remove from tin and cool on wire tray (if you can wait)
  12. Dig in – woo hoo Cx

Comments

Angela says:
These look delicious! Love the orange & chocolate combo, Yummy!!
Eileen says:
Oh, yummmm.
Honest Mum says:
I literally want to dive right in. Thank you for linking up to #tastytuesdays x
Carole Tilsley says:
Ideal bake for a rainy Saturday. Think my yeast was a bit old but they were still really yummy & went down really well
Tracy Parker says:
I have just made these and they are delicious and easier than expected. Definitely will make regularly now
    Clare x says:
    Great to hear Tracy and thanks for your comment Cx
Anonymous says:
No cooking time mentioned
    Clare x says:
    Yes 20-25 minutes? Thanks Clare