Citrussy chelsea buns on a board next to a small plate with a single bun and fork

Citrussy Chelsea buns

Name: Citrussy Chelsea buns
Total time: 1 h
Yield: Makes 10
Ingredients: 250g mixed dried fruit and peel; 1 lemon zested and juiced (you’ll need 2 tsp of zest and 3 tbsp of juice); 2 tsp fiori di Sicilia; 225ml whole milk warmed; 10g fast-action dried yeast; 125g unsalted butter softened, plus extra melted butter for brushing; 500g strong white bread flour; 135g caster sugar; 1 egg plus 1 egg yolk, beaten; 4 tbsp marmalade warmed

Gurdeep Loyal

Published: April 25, 2022 at 2:14 PM

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Makes 10

A little effort

Total time: 1 hr

+ proving

A star rating of 5 out of 5.1 ratingRate

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Fiori di Sicilia is a citrus extract that tastes of lemon, orange, bergamot and vanilla, with hints of liquorice – it's what gives these sticky chelsea buns a zingy edge

Vegetarian

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Try these citrussy Chelsea buns, then check out our cardamom buns, Chelsea buns and cinnamon buns and more afternoon tea recipes.

Ingredients

Nutrition

250g mixed dried fruit and peel
1 lemon

zested and juiced (you’ll need 2 tsp of zest and 3 tbsp of juice)
2 tsp fiori di Sicilia
225ml whole milk

warmed
10g fast-action dried yeast
125g unsalted butter

softened, plus extra melted butter for brushing
500g strong white bread flour
135g caster sugar
1 egg

plus 1 egg yolk, beaten
4 tbsp marmalade

warmed

Nutrition: Per bun

kcal459
fat13.7g
saturates7.5g
carbs74g
sugars31g
fibre2.9g
protein8.5g
salt0.7g

Method

step 1

For the filling, mix together the dried fruit and peel, lemon juice, 1 tsp of lemon zest and 1 tsp of fiori di Sicilia. Whisk together the milk and yeast in a jug and leave somewhere warm for 10 minutes until frothy. Meanwhile, melt 75g of the butter over a low heat with the remaining fiori di Sicilia and lemon zest.
step 2

In the bowl of a stand mixer fitted with a dough hook, mix the flour with 70g of the sugar and 1 tsp of fine sea salt. Add the milk, melted butter mixture and beaten egg. Mix slowly to form a rough dough, then increase the speed for 5-6 minutes, kneading until the dough is smooth and elastic.
step 3

Brush with some melted butter, cover and prove for 1 hour in a warm place until doubled in size. Punch down, then roll out into a 40cm x 40cm square. Heat the oven to 180C/fan 160C/gas 4. Spread 50g of butter over the dough, then top with 65g of sugar and the filling. Roll tightly from the top edge downwards into a log, then slice into 10 large buns.
step 4

Arrange in a deep 20cm x 30cm baking tray lined with baking paper, cover with a tea towel and leave to prove for 30 minutes. Bake for 18-20 minutes or until golden. Cool on a rack and brush with warm marmalade.

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Authors

Gurdeep Loyal

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