Apple chelsea buns

Recreate this glorious bakery specialty with the soft, sweet, doughy apple scrolls, perfectly drizzled with a light glaze.

  • 15 mins preparation
  • 30 mins cooking
  • Makes 6 Item
  • Print


Apple chelsea buns
  • 2 cup self-raising flour
  • 1/4 teaspoon salt
  • 50 gram chilled butter, chopped, plus 25 g extra melted
  • 1 cup milk, plus 1 tablespoon extra
  • 1/3 cup brown sugar
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon ground cinnamon
  • 1 green apple, finely sliced
  • 1/2 cup sultanas
  • 1/3 cup icing sugar
  • 1 tablespoon hot water
  • 1 drop pink food colouring


Apple chelsea buns
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line 20cm springform pan with baking paper.
  • 2
    Sift flour and salt together into a large bowl. Rub in butter using fingertips until mixture resembles coarse breadcrumbs. Make a well in the centre and pour in milk. Using a bread and butter knife, quickly mix to a soft, sticky dough. Turn out onto a lightly floured surface and gently press together. Roll out to a form a 20x25cm rectangle.
  • 3
    Brush dough with extra butter. Sprinkle with combined brown sugar and spices. Arrange apple and sultanas over this, leaving a 2cm border on one long side.
  • 4
    Roll up lengthways firmly, place seam side down on board and cut into 6 slices. Arrange in pan. Brush with extra milk. Bake 25-30 minutes, until golden and base sounds hollow when tapped. Transfer to a wire rack to cool.
  • 5
    To make glaze: Sift icing sugar into a bowl. Slowly add water, mixing until smooth and runny. Add food colouring to make desired shade. Drizzle icing over buns. Serve.


Stores in airtight container for up to 2 days.

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