The Best Chelsea Buns With Apple Puree
Apple puree is a delicious and healthy way to add sweetness and flavour to many different recipes. In this recipe, we’ll show you how to make Chelsea buns with apple puree. The resulting buns are soft, fluffy, and full of apple flavour. They’re perfect for a quick breakfast or snack. So why not give them a try?
Mary Berry Chelsea bun recipe
Mary Berry is known for her delicious and classic recipes, so when I saw a recipe for Chelsea buns in one of her old cookbooks, I knew I had to try it. The original recipe called for raisins and currants, but I decided to add some apple puree to the mix for an extra fruity flavour. The result was delicious! The buns were light and fluffy, with just the right amount of sweetness. I will definitely be making them again. Thanks, Mary Berry!
What are Chelsea Buns?
These delicious buns date back to the 18th century when they were first created in West London by the Chelsea Bun House.
These sticky treats are made from yeast dough that is topped with currants, sultanas, brown sugar, and butter and then coiled into square- or round-shaped buns. After baking, they are coated in a honey glaze.
The Chelsea buns are sweet, buttery, and dense, similar to a cinnamon roll. Possibly inspired by the cinnamon roll, some Chelsea bun recipes include cinnamon. If you’re looking for a delicious treat that is steeped in history, look no further than the Chelsea bun!
Apple Puree
Chelsea buns are a delicious treat that can be enjoyed at any time of year. And while they may require a bit of effort to make, the results are definitely worth it. One of the key ingredients in Chelsea buns is currants and sultanas, but the with apple puree makes it super tasty!
You can buy apple sauce or make your own by cooking down apples with a bit of sugar and water. If you buy apple sauce, you must add a teaspoon of mixed spice to the mixture. Once you have the apple puree, the rest of the recipe is relatively straightforward.
What equipment do I need?
You will need, if preferable, an electric mixer with a dough hook or you can use a bowl and do it by hand. Using an electric mixer just makes it so much easier. I don’t know what I’d do without my KitchenAid!
A 18 x 24 cm ( 7 x 11 in) roasting tin – lightly oiled. This size will accommodate 12 yummy Chelsea buns.
A pastry brush for glazing.
What ingredients do I need?
For full quantities, scroll down to the recipe card
Dough ingredients
Strong White Flour
Salt
Butter
Fast-action dried yeast
Caster Sugar
Lukewarm Milk
Egg (Beaten)
Sunflower Oil (for greasing)
Filling ingredients
Butter
 Light Brown Sugar
 Sultanas
Currants
Apple Puree – If you’ve no apple puree, you can add some roughly chopped apples (small chunks) Mixed Spice
Glaze
4 tbsp Clear Honey
3 tbsp Icing Sugar (mixed with little water to form a paste)
How to make easy homemade UK Chelsea Buns
The dough
- Put the flour into a large bowl and add the salt. Rub in the butter and yeast. Stir in the sugar. Make a well in the middle, pour in the milk and egg, and mix into a soft dough.
- Knead the dough until smooth and elastic, then shape it into a round and place it in an oiled large bowl. Cover with oiled cling film and leave in a warm place for 1 to 1.5 hours or until doubled in size.
The filling
Cream the butter and sugar in one bowl. In another bowl, combine the sultanas, currants, mixed spice and apple puree.
Glazing
Warm the honey for 20 seconds in the microwave and brush over the buns to glaze. Add some water to the icing sugar to form a paste. Using a teaspoon, drizzle the icing over the buns. Serve warm.
How long do they keep?
Fresh is always best, meaning they are best eaten the day they are baked. If, after 2 days and you still have some leftovers put them in the freezer.
Can I freeze Chelsea buns?
Chelsea buns freeze really well! Place in a freezer bag or sealed container and freeze for up to 3 months.
More recipes you might like
Easy Chelsea Buns With Apple Puree
Equipment
Ingredients Â
- 500 g Strong White Flour
- 1 tsp Salt
- 60 g Butter
- 7 g Fast action dried yeast
- 30 g Caster Sugar
- 200 ml Lukewarm Milk
- 1 Egg (Beaten)
- Sunflower Oil (for greasing)
- 4 tbsp Clear Honey
- 3 tbsp Icing Sugar (mixed with little water to form a paste)
Filling
- 60 g Butter
- 30 g Light Brown Sugar
- 60 g Sultanas
- 60 g Currants
- 40 g Apple Puree
- 1 tsp Mixed Spice
InstructionsÂ
- Put the flour into a large bowl and add the salt. Rub in the butter and yeast. Stir in the sugar. Make a well in the middle, pour in the milk and egg, and mix to a soft dough.
- Knead the dough until smooth and elastic, then shape it into a round and place it in an oiled large bowl. Cover with oiled cling film and leave in a warm place for 1 to 1.5 hours or until doubled in size.
- Cream the butter and sugar in one bowl. In another bowl, combine the sultanas, currants, mixed spice and apple puree.
- Lightly oil the roasting tin. Turn out the dough and knock back with your fists. Knead for 2-3 minutes until smooth.
- Roll out into a 30 cm square and dot with the butter mixture. Fold in half and roll out again into a 30 cm square. Spread with the fruit mixture, then roll up. with the seam facing down.
- Cut into 12 pieces and arrange cut-side up in the roasting tin. Cover with oiled cling film or proving bag. Leave in a warm place to rise for about 30 minutes or until pieces are touching.
- Bake in a preheated oven at 220°c/200°c Fan/Gas 7 for 25 minutes, covering the buns loosely with tin foil after 15 minutes to prevent them from browning too much. Transfer to a wire rack.
- Warm the honey for 20 seconds in the microwave and brush over the buns to glaze. Add some water to the icing sugar to form a paste. Using a teaspoon drizzle the icing over the buns. Serve warm.
