Easy Chelsea Buns – Orange & Chocolate
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! and actually really easy….
Lots of you have made them already and you love them, so for me that’s what matters.
You can always play around with the flavours if you don’t fancy Orange?
However it does really work so well.
Oh a note ref your Chelsea Buns!
Don’t forget there will be some proving time required – but it’s not that long until it doubles in size.
Then all that’s left is to bake and eat!
The History of Chelsea Buns
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 pee 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.
When to eat your Chelsea Buns
They are perfect for Easter but also perfect for any time!
I love baking with yeast it’s so satisfying, there’s something special 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 much?
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
Other Orangey Bakes
And if you like orange then you might like my Sticky Orange Marmalade Cake – have a look!
Thank you Cx
Easy Chelsea Buns - Orange & Chocolate, sticky..
- For the dough:
- 350 g Strong White Flour plain
- 50 g Caster Sugar golden
- 1 level Teaspoon Salt
- 7 g Fast Action Dried Yeast
- 50 g Butter melted
- 1 Egg beaten
- 150 ml Milk warm
- For the filling:
- 3 tablespoons Orange conserve
- 2 tablespoon Golden Syrup
- 75 g Chocolate Chips
- 1 tablespoon Golden Syrup for top when out the oven
- Put the flour, sugar, salt & yeast into a bowl
- In another bowl mix the melted butter, beaten egg and warm milk
- 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 🙂
- 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)
- Blend Orange conserve , golden syrup and choc chips together in a small bowl
- Spread the mix over the rolled out dough leaving about 2cm / 3/4 inch along the long side, wet that side with water
- Carefully roll up into a sausage (it will be messy - don't worry) - seal at the edge carefully. Then slice into 10 - 12 pieces
- Place pieces into the buttered tin, evenly spaced, cut side up
- Cover with greased cling film and leave in a warm place for min 1 hour - buns should almost double in size
- Preheat the oven 200C/400F/gas mark 6
- Remove greased cling film and pop in oven for 20-25 mins until golden
- Remove from oven, brush with Golden syrup - remove from tin and cool on wire tray (if you can wait)