Nut-Free Chelsea Bun
Indulge in the irresistible charm of these Nut-Free Chelsea Buns, a delightful twist on the classic British favorite that's perfect for those with nut allergies! Pillowy soft dough is infused with the comforting warmth of cinnamon and brown sugar, complemented by bursts of juicy currants in every bite. Brushed with golden, glossy apricot jam fresh out of the oven, these buns are as visually stunning as they are delicious. With a simple kneading technique and two gentle rises, this recipe ensures perfectly fluffy rolls every time. Whether served warm for a cozy breakfast or as a sweet afternoon treat, these nut-free Chelsea buns are a crowd-pleasing indulgence that's both allergy-friendly and utterly irresistible. Perfect for family gatherings, brunch spreads, or tea-time treats!
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Ingredients
- 500 g all-purpose flour
- 10 g active dry yeast
- 50 g caster sugar
- 1 tsp salt
- 75 g butter, softened
- 300 ml whole milk
- 1 large egg, beaten
- 75 g packed brown sugar
- 2 tsp ground cinnamon
- 50 g unsalted butter, melted
- 125 g currants
- 50 g apricot jam
Directions
Step 1
In a large bowl, combine the flour, yeast, caster sugar, and salt.
Step 2
Gently heat the milk until it is warm but not hot, and then add it to the flour mixture along with the softened butter and beaten egg.
Step 3
Mix the ingredients together to form a soft dough.
Step 4
Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Step 5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm place for about 1 hour or until doubled in size.
Step 6
In a small bowl, mix the brown sugar and cinnamon.
Step 7
Once the dough has risen, punch it down and then roll it out on a floured surface to a rectangle about 1 cm thick.
Step 8
Brush the surface of the dough with melted butter and then sprinkle over the cinnamon-sugar mixture evenly.
Step 9
Scatter the currants evenly over the cinnamon-sugar layer.
Step 10
Starting from one of the long edges, tightly roll the dough into a log shape.
Step 11
Cut the log into 12 equal pieces and place them cut-side up in a greased and lined rectangular baking dish, leaving a bit of space between each bun for them to expand.
Step 12
Cover the baking dish with a cloth and let the buns rise again for about 30 minutes.
Step 13
Preheat your oven to 190°C (375°F).
Step 14
Bake the buns in the preheated oven for 20 to 25 minutes, or until golden brown and cooked through.
Step 15
While the buns are baking, gently heat the apricot jam until smooth.
Step 16
Once the buns are done, remove them from the oven and immediately brush the tops with the warmed apricot jam to give them a glossy finish.
Step 17
Allow to cool slightly on a wire rack before serving. Enjoy your nut-free Chelsea buns warm or at room temperature.
Nutrition Facts
| Serving size | 1305.6 grams (1305.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3986 |
| Total Fat 122.00g | 156% |
| Saturated Fat 72.30g | 362% |
| Polyunsaturated Fat 0.40g | |
| Cholesterol 495mg | 165% |
| Sodium 3121mg | 136% |
| Total Carbohydrate 657.30g | 239% |
| Dietary Fiber 23.90g | 85% |
| Total Sugars 249.30g | |
| Protein 77.20g | 154% |
| Vitamin D 176IU | 881% |
| Calcium 731mg | 56% |
| Iron 28mg | 156% |
| Potassium 2391mg | 51% |
Source of Calories