Best 2 Mincemeat Chelsea Buns Recipes
Chelsea buns are a classic British sweet bun made with a sweet, sticky filling and a light, fluffy dough. They are often served warm with butter or cream, and are a popular teatime treat. This recipe collection features three delicious variations on the classic Chelsea bun: a traditional recipe, a chocolate orange version, and a vegan option.
The traditional Chelsea bun is made with a mixture of dried fruits, spices, and brown sugar, which is rolled up in a yeast-based dough. The buns are then baked until golden brown and glazed with a simple syrup. The chocolate orange version uses a similar filling, but adds chocolate chips and orange zest for a rich, citrusy flavor. The vegan Chelsea buns are made with a plant-based butter and milk, and use a combination of dried fruits and nuts for the filling. All three recipes are easy to follow and can be made in a few hours. Whether you are looking for a classic teatime treat or a special dessert, these Chelsea buns are sure to please.
MINCEMEAT CHELSEA BUNS
Sticky buns are made even fruitier with a layer of juicy mincemeat, dried apricots and glace cherries. Add plenty of spice and top with sugar glaze
Provided by Good Food team
Categories Treat
Time 1h2m
Yield Makes 8 buns
Number Of Ingredients 17
Steps:
- Heat the milk in a pan until steaming. Remove from the heat, add the butter, then leave to cool until lukewarm and the butter has melted. Put the flour, yeast, sugar, spices and 1 tsp salt into a large bowl, and mix together. Make a well in the centre, and pour in the egg and milk mixture. Mix everything together with your hands to form a dough - it will be quite wet. Tip the dough onto a lightly floured surface and knead for 5-10 mins until smooth. Transfer the dough to a clean, lightly oiled bowl, cover with oiled cling film and leave to rise until doubled in size - this will take 1-2 hrs depending on how warm the room is. You could rise the dough in the fridge overnight, but make sure you bring to room temperature before moving on to the next step.
- Heat oven to 200C/180C fan/gas 6. Tip the dough onto a lightly floured surface and knead for a few moments. Roll out to a 45 x 40cm rectangle, with the longest edge facing you. Mix together the butter and sugar for the filling, and spread all over the dough. Follow with the mincemeat, then sprinkle over the apricots and cherries. Roll up firmly, starting from one of the long sides. Using a sharp knife, cut off either end of the roll to neaten, then slice into 8 even pieces. Arrange, cut-side up, on an oiled tray, leaving about 1cm between each bun and making sure the tail ends are pointing inwards. Cover loosely with oiled cling film and leave to prove until doubled in size - about 30 mins. Sprinkle over the demerara sugar and bake for 22-25 mins until golden brown. Transfer to a wire rack. Melt the jam with ½ tbsp water and brush over the buns, then leave to cool.
- Mix the icing sugar with enough water to make a runny icing. Using a spoon, drizzle the icing back and forth over the buns. Leave for 10 mins to set before eating. Will keep in a sealed container for up to 3 days.
Nutrition Facts : Calories 596 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 106 grams carbohydrates, Sugar 67 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
CHELSEA BUNS
This classic, easy Chelsea bun recipe is the perfect sweet bake to enjoy with your afternoon cup of tea. Who could resist a fruit-filled bun, hot from the oven?
Provided by Miriam Nice
Categories Dessert, Snack, Treat
Time 45m
Yield Makes 9
Number Of Ingredients 13
Steps:
- Start by making the dough. Mix together the flour, yeast, caster sugar and 1 tsp sea salt in a large mixing bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well, first with a wooden spoon then with your hands until you get a soft dough. If it feels dry add a bit of warm water, but if it feels too sticky and wet add a spoonful of flour.
- Dust your work surface with flour and tip the mixture onto it and start kneading. Keep kneading the dough until it feels smooth and elastic. Shape into a ball and sit it in a clean bowl, lightly greased with melted butter or oil. Cover with cling film and leave to rise in a warm place for about 1 hr or until doubled in size.
- Heat oven to 200C/180C fan/gas 6 and grease a deep 21 x 21cm square tin. Dust the work top with a little more flour then start to knead the risen dough on the prepared surface just to knock the air out. Shape into a 20 x 30cm rectangle. To fill the buns gently spread the softened butter over the dough and then scatter the currants and chopped sultanas over the top. Mix the mixed spice and caster sugar together in bowl then sprinkle that over the dough in an even layer.
- Roll the dough up in a tight spiral from the longest edge like a Swiss roll then slice into 9 equal sized swirled buns. Arrange them in the tin, cut side up then cover with a clean, damp tea towel and leave to prove in a warm place for around 30 mins or until doubled.
- Bake the buns for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. For the glaze, stir the caster sugar together with 1 tbsp water until the sugar has dissolved then brush it all over the buns as soon as they are cooked. Leave to cool in the tin for 10 mins before serving. Can be eaten hot or cold.
Nutrition Facts : Calories 363 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.62 milligram of sodium
Tips:
- To make the perfect Chelsea bun dough, use strong bread flour for a chewy texture and allow the dough to rise in a warm place until doubled in size.
- For the mincemeat filling, use a high-quality mincemeat that is packed with fruits, spices, and suet. If you can't find mincemeat, you can make your own using the recipe provided in the article.
- When rolling out the dough, make sure it is not too thin, or the buns will be too dry. Roll it out to a thickness of about 1/4 inch.
- Spread the mincemeat filling evenly over the dough, leaving a 1-inch border around the edges. Roll the dough up tightly, starting from one of the long sides.
- Cut the dough roll into 12 even pieces and place them in a greased baking dish. Cover the buns with a damp cloth and allow them to rise in a warm place for about 30 minutes, or until they are doubled in size.
- Bake the buns in a preheated oven at 375°F for 20-25 minutes, or until they are golden brown. Allow the buns to cool slightly before serving.
Conclusion:
Chelsea buns are a delicious and festive treat that are perfect for any occasion. With a chewy dough, a sweet and fruity mincemeat filling, and a sprinkling of sugar on top, these buns are sure to be a hit with everyone. So next time you are looking for a special treat to bake, give Chelsea buns a try. You won't be disappointed!
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