The Chelsea bun is a type of currant bun that was first baked in the 18th century at the Bun House in Chelsea, an establishment favoured by Hanoverian royalty. The shop was demolished in 1839. So the Bun House is gone, but thanks to Geoff, the buns are still here. Thanks for the video.
Thank you for sharing the recipe. This brings back memories of having these with my Grandmother over 60 years ago, who was from Kent. I will inded make these this week. Ken.
Hi Ken. That's great. I do like it when a recipe recalls memories for people, from so many years ago. I hope you enjoy these and that they are something close to what you had with your grandmother.
Lovely recipe, and a lot cheaper to make than buy in a bakers (if you can find them!). I put all the dough ingredients in my bread maker to mix, knead and rise then followed your instructions. Came out lovely. Cheers Geoff!
I just wanted to thanku Geoff my husband is 74 and has Parkinsons. He told me today he hadnt had a Chelsea bun in years so i looked through quite a few recipes before settling on urs. You are a true professional and all ur measurements precise. Thanku so much my husband said they are "Divine" ❤
Hi Jacqueline. It is so nice to think that your husband enjoyed the buns after many years. I am glad you found the recipe suitable and that it turned out well for you. I hope you enjoyed a bun too.
Hi Geoff, they look absolutely delicious and I'm definitely having a go at making some, such wonderful flavours quite literally rolled up together. Thank you ☺⭐
I've tried quite a few recipes for Chelsea Buns which all proved disappointing. I made these today and they turned out perfect. Soft, sweet and sticky just as a Chelsea Bun should be. Thank you very much.
Happy New Year Geoff from Las Vegas, Nv. These look delicious and I’m going to try them with a jar of mincemeat. I’m 68 yo, and I Love what you are doing!!
Hi Raynelle. Happy New Year to you too, in Las Vegas. I hope they work well with mincemeat. I think they should be great. I am glad you enjoy the channel,
Hi Geoff. Your recipies are amazing. I tried making almond-orange and lemon-blueberry friands, following your recipes precisely and they turned out absolutely fabulous. Thank you so much.
Hi Geoff, the buns seems very very delicious. It's great idea for 2021. In Belgium we have the same buns but, we put a crème pâtissière into of them. Happy new year Vincent
HI Mary, I can attest that they taste very good indeed. I have already eaten more than I should have and will surely have another before the day is out. Happy New Year to you too.
Lilliput. Hello Geoff, Have been following your recipes forever so 1st time on here for me. Made the buns absolutely super, followed your recipe to the T. Amazing no frills straight to the point. Your lazy daisy cake is a firm favourite with my grandchildren. Thanks for all your amazing videos. Happy New Year & lets keep baking with you. x
HI Linda. It seems that replying to your comment is causing a bit of a problem. This is my third attempt. so I will keep it short. I am glad you enjoyed the Chelsea buns, and that your grandchildren like the lazy daisy cake.
Love a Chelsea bun never made them..due to my fear of bread dough. But now that's all behind me with the help of DAPHNE ...(my pink mixer) 🙄. So will have a go 💋🎉❤️😍
Hi Geoff love your buns, just wanted to let you know I made them and they were a hit. I come up with an easier way of cutting, use dental floss. Seen this on you tube
I bloody love Chelsea Buns! Unfortunately they seem to have fallen out of favour and are difficult to find, and the ones that are available tend to be dry and utilitarian. These buns are just the ticket!
Hi Geoff, these look so yummy! I was SO looking forward to making them! But they turned out to be hard and not fluffy! 😣I made the dough and it rose beautifully after about 1 and 1/2 hours. Put the filling in and made the log, then let them sit in a tray for about 50mins. Don't think they got bigger then for some reason so maybe that was the problem. But how come they didn't get bigger? Was it maybe because I didn't leave that much space between them? I baked them at 170C ( fan on) for about 25mins. The flour and yeast were just out of date I think by a month or two - could that add to the failure? Thanks
Hi Petra. I am so sorry that your buns didn't turn out well. If the dough rose, as you say it did, for the first rise that should mean that the yeast was fine. However since the shaped buns didn't rise when you left them for 50 minutes it may be that actually the yeast was not good enough. I always keep my yeast refrigerated, and even in the freezer. That extends the life of the yeast. I always bake with the fan feature when possible, so that temperature is fine. I checked my video again and saw how nicely the buns rose after proofing in the pan. That is what is needed. If that didn't happen then the dough wasn't ready to be baked I think. I hope you can try it again, with new yeast. Also make sure you use bread flour, or flour that has at least 11% protein, which is needed to give the correct strength and structure to the dough.
Hello Jeoff and thank you for posting this recipe. I'm a big fan of sticky buns and wish to try your recipe tomorrow by then my banana bread would be bygone :-) I have a small question and I hope I haven't missed it on the video and bothered you with it, but would you mind suggesting pan sizes maybe a round one as I mostly have those. Many thanks and all the best. Eli
HI Elissar Linder. I do hope you enjoy these buns. My pan size was 16x12 Inches (41.5x30cm). If you have a 9inch(23 cm round tin) that would be good for 1/3 of the buns. So if you make the full recipe you would either need to bake 3 batches in one 9 inch round pan or one batch using 3 9 inch pans. You may need to reduce the baking time a little too.
@@geoffsbakingblog Dear Geoff, Thank you for your prompt reply. I shall look into my tins and pans and see what might fit best. I shall certainly let you know what I've ended up doing. Cheers And please do call me Eli we all call you Geoff after all :-)
@@geoffsbakingblog Dear Geoff, it worked out! The buns look perfect and taste so good. Thank you again for this and all the lovely recipes you post and for your constant support. Cheers Eli
The Chelsea bun is a type of currant bun that was first baked in the 18th century at the Bun House in Chelsea, an establishment favoured by Hanoverian royalty. The shop was demolished in 1839. So the Bun House is gone, but thanks to Geoff, the buns are still here. Thanks for the video.
Hi. Thanks for the history. These are a very old favourite, from my childhood. A great way to use up spare fruits too.
Thank you for sharing the recipe. This brings back memories of having these with my Grandmother over 60 years ago, who was from Kent. I will inded make these this week. Ken.
Hi Ken. That's great. I do like it when a recipe recalls memories for people, from so many years ago. I hope you enjoy these and that they are something close to what you had with your grandmother.
I will be doing some this morning when I finished babysitting grandchildren!
I hope you enjoy them.
OOOOOOOOOOOOhhhhhhh Geoff, I want a bite. I have never had Chelsea buns but they look lovely. I do make cinnamon rolls and orange rolls.
Hi Connie. I wish you could taste them. They are really very good indeed.
Those buns look absolutely amazing! I’m going to give this recipe a try. Your narration is very detailed and straight forward.👍Thanks for sharing!
Hi Bloom Y. Thanks very much. I am glad you find the videos useful. I hope you enjoy these buns when you make them.
Lovely recipe, and a lot cheaper to make than buy in a bakers (if you can find them!). I put all the dough ingredients in my bread maker to mix, knead and rise then followed your instructions. Came out lovely. Cheers Geoff!
HI Si Mats. That's great. I am glad you enjoyed them.
Another great video from you my friend. I look forward to all your video's.
Hi Mr S. Thanks very much,
I just wanted to thanku Geoff my husband is 74 and has Parkinsons. He told me today he hadnt had a Chelsea bun in years so i looked through quite a few recipes before settling on urs. You are a true professional and all ur measurements precise. Thanku so much my husband said they are "Divine" ❤
Hi Jacqueline. It is so nice to think that your husband enjoyed the buns after many years. I am glad you found the recipe suitable and that it turned out well for you. I hope you enjoyed a bun too.
Thankyou for another great recipe 😊
Hi Areena. You are very welcome.
I love these kind of buns. Mother use to make them for us .
HI Mary. They are such a tasty treat. I remember them from my childhood too, but I think they were shop bought.
Very understandable thank you, Jeff.
HI Patricia. You are very welcome.
Hi Geoff, they look absolutely delicious and I'm definitely having a go at making some, such wonderful flavours quite literally rolled up together. Thank you ☺⭐
Hi Janet, thanks very much. I hope you enjoy them when you make them.
Hi Geoff! These look amazing - I love these rolls. They're the perfect treat - thank you for sharing the recipe! Happy New Year! 🥂🍾
Hi Elliott. Thanks very much. I hope you have a Happy New Year too.
Look delicious!
HI, thanks very much.
I've tried quite a few recipes for Chelsea Buns which all proved disappointing. I made these today and they turned out perfect. Soft, sweet and sticky just as a Chelsea Bun should be. Thank you very much.
HI Sharon. That's great. I am so pleased they turned out well for you.
Happy New Year from Australia Geoff! This recipe looks straightforward and delicious. I am definitely putting this one in the recipe collection!
Hi Megwolff58. Happy New Year to you too. I hope you enjoy these buns when you get around to making them.
Hi Geoff happy new year to you , these Chelsea buns will make a lovely change thankyou, I remember making them in school
HI Susan. Happy New Year to you too. I hope you enjoy the buns if you make them.
Too good
Hi Aruna Gupta. Thanks very much.
Hi Geoff, Thanks for another wonderful video! Looking forward to many more in 2021. Wishing you and yours a Happy New Year!
HI Steve. Thanks very much. I hope you have a Happy New Year too.
What a beautiful dough! So pliable and soft! Lovely buns!
HI Raeschimmel. Thanks very much. The buns were lovely and soft.
Happy New Year Geoff from Las Vegas, Nv. These look delicious and I’m going to try them with a jar of mincemeat. I’m 68 yo, and I Love what you are doing!!
Hi Raynelle. Happy New Year to you too, in Las Vegas. I hope they work well with mincemeat. I think they should be great. I am glad you enjoy the channel,
These are my favourite x
HI Lindalou. And not a calorie in sight, LOL.
@@geoffsbakingblog 🤣🤣🤣❤️xx
Hi Geoff. Your recipies are amazing. I tried making almond-orange and lemon-blueberry friands, following your recipes precisely and they turned out absolutely fabulous. Thank you so much.
Hi Shruti Joshi. Thanks very much. Friands are one of my favourites so I am glad you tried them and enjoyed them so much.
Fantastic ur making me hungry. Thanks 🙏
HI Frank. You are very welcome.
Thank you Geoff! I just tried a similar recipe and I rolled it out too thin ...I will try again with you recipe! Happy New Year's!
Hi Houndjog. I hope you do give these a go, and that you enjoy them too. Happy New Year to your too.
Thank you,looks delicious and soft. Will try them
Hi Zandile Sebatleio. You are most welcome. I hope you enjoy yours.
Hi Geoff, the buns seems very very delicious. It's great idea for 2021.
In Belgium we have the same buns but, we put a crème pâtissière into of them.
Happy new year Vincent
HI Vincent. I like the idea of creme pat in them too. Happy New Year.
Thank you Geoff, I just made them today - they are very nice.
HI Dana. That's great. I am glad you enjoyed them.
These look so much better than the recipes i found years ago. Im drooling over these. Thanks Geoff and a very Happy New Year to you and yours!
HI Mary, I can attest that they taste very good indeed. I have already eaten more than I should have and will surely have another before the day is out. Happy New Year to you too.
The buns look beautiful !Best wishes from Australia !
HI Janet. Hello to Australia. I am glad you think the bins look good.
Lilliput. Hello Geoff, Have been following your recipes forever so 1st time on here for me. Made the buns absolutely super, followed your recipe to the T. Amazing no frills straight to the point. Your lazy daisy cake is a firm favourite with my grandchildren. Thanks for all your amazing videos. Happy New Year & lets keep baking with you. x
HI Linda. It seems that replying to your comment is causing a bit of a problem. This is my third attempt. so I will keep it short. I am glad you enjoyed the Chelsea buns, and that your grandchildren like the lazy daisy cake.
Love to watch you Geoff . Happy New year and Happy baking . Keep making the videos ...
HI Susan. Thanks very much. Happy New Year to you too.
Looks amazing
HI Mehjabeen Naeem. Thanks very much.
Nice, fill the tummy traditional recipe, yummy in winter especially. 😊 Thank you. Best wishes for the new year Geoff. 🎉🎈
Hi Beruthiel45. Yes these are nice and filling and very tasty. I hope you have a very Happy New Year too. Thanks foryour wishes.
Looks absolutely delicious I going to try thesethamnk you for sharing. Xx
Hi Donna. You are very welcome. I hope you enjoy making them.
Love a Chelsea bun never made them..due to my fear of bread dough. But now that's all behind me with the help of DAPHNE ...(my pink mixer) 🙄. So will have a go 💋🎉❤️😍
Hi Henrietta. Yes just because it is Christmas/New Year there is absolutely no excuse for Daphne to be slacking. Get her working.
Geoff, they look so nice! Great to make orange flavoured icing, I love citrus flavours, I can almost taste them.
HI Sue. thanks, I am glad you think so.
Hi Geoff, am a huge fan of your videos! Keep it up! ☺️
HI Becca. Thanks very much. I am glad you enjoy the videos. I hope to have many more in the months to come.
You're very welcome Geoff! I really look forward to seeing more of your baking! 😁
Nice
Hi Zenobia Hennie. Thanks very much.
Hi Geoff love your buns, just wanted to let you know I made them and they were a hit. I come up with an easier way of cutting, use dental floss. Seen this on you tube
Hi Jaquelene. That's great. I am glad you enjoyed the buns. The dental floss is a good idea. The things you can find on TH-cam are unending.
I bloody love Chelsea Buns! Unfortunately they seem to have fallen out of favour and are difficult to find, and the ones that are available tend to be dry and utilitarian. These buns are just the ticket!
Hi CountessCable. I love them too. But then I love anything with dried fruit. I hope you pop on a pinny and get some made.
Hi Geoff, these look so yummy! I was SO looking forward to making them! But they turned out to be hard and not fluffy! 😣I made the dough and it rose beautifully after about 1 and 1/2 hours. Put the filling in and made the log, then let them sit in a tray for about 50mins. Don't think they got bigger then for some reason so maybe that was the problem. But how come they didn't get bigger? Was it maybe because I didn't leave that much space between them? I baked them at 170C ( fan on) for about 25mins.
The flour and yeast were just out of date I think by a month or two - could that add to the failure? Thanks
Hi Petra. I am so sorry that your buns didn't turn out well. If the dough rose, as you say it did, for the first rise that should mean that the yeast was fine. However since the shaped buns didn't rise when you left them for 50 minutes it may be that actually the yeast was not good enough. I always keep my yeast refrigerated, and even in the freezer. That extends the life of the yeast. I always bake with the fan feature when possible, so that temperature is fine.
I checked my video again and saw how nicely the buns rose after proofing in the pan. That is what is needed. If that didn't happen then the dough wasn't ready to be baked I think. I hope you can try it again, with new yeast. Also make sure you use bread flour, or flour that has at least 11% protein, which is needed to give the correct strength and structure to the dough.
@@geoffsbakingblog Thank you for your reply Geoff, will definitely have another go! 😁
Hello Jeoff and thank you for posting this recipe. I'm a big fan of sticky buns and wish to try your recipe tomorrow by then my banana bread would be bygone :-) I have a small question and I hope I haven't missed it on the video and bothered you with it, but would you mind suggesting pan sizes maybe a round one as I mostly have those.
Many thanks and all the best.
Eli
HI Elissar Linder. I do hope you enjoy these buns. My pan size was 16x12 Inches (41.5x30cm). If you have a 9inch(23 cm round tin) that would be good for 1/3 of the buns. So if you make the full recipe you would either need to bake 3 batches in one 9 inch round pan or one batch using 3 9 inch pans. You may need to reduce the baking time a little too.
@@geoffsbakingblog Dear Geoff, Thank you for your prompt reply.
I shall look into my tins and pans and see what might fit best.
I shall certainly let you know what I've ended up doing.
Cheers
And please do call me Eli we all call you Geoff after all :-)
@@elissarlinder8751 HI Eli. I do hope it works out for you.
@@geoffsbakingblog Dear Geoff, it worked out! The buns look perfect and taste so good. Thank you again for this and all the lovely recipes you post and for your constant support.
Cheers
Eli
@@elissarlinder8751 Hi Eli. that's great. I am so glad they buns turned out well for you. I hope you find some more recipes to try from my videos.
what mixed dried fruit does this have? thanks!
HI Dorna. In the UK dried mixed fruit is a combination of sultanas, raisins, currants and some chopped orange and lemon peel which has been candied.
Chelsea Buns do not have icing on them!
Mine do, as do Paul Hollywood's and lots of other people's too, judging from the images i see on google.