Christmas pudding chelsea buns
- Anna Glover
Published: December 14, 2021 at 7:15 PM
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Makes 10
Easy
Total time: 1 hr and 15 mins
+ proving
0 reviews
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Transform surplus Christmas pudding into festive breakfast buns for Boxing Day. These irresistably sticky bakes are perfect with a cup of coffee or afternoon mulled wine
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Make these Christmas pudding chelsea buns, then check out our Christmas pudding ice cream, plus more sweet and savoury Christmas leftover recipes.
Looking for more beautiful bakes? Spend a relaxed weekend afternoon making our Chelsea buns, cinnamon buns, sourdough breakfast buns or Nutella swirl buns.
Ingredients
Nutrition
-
500g strong white bread flour
plus extra for dusting
-
100g golden caster sugar
-
7g sachet fast-action dried yeast
-
1 tsp ground cinnamon
-
125ml whole milk
warmed
-
3 eggs
-
100g unsalted or brandy butter
softened, cut into cubes, plus extra for the tin
-
3 tbsp golden syrup or apricot jam
FILLING
-
100g brandy or unsalted butter
softened
-
1⁄2 tsp mixed spice or ground cinnamon
-
200g left-over Christmas pudding
crumbled or diced
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50g raisins or sultanas
Nutrition: per serving
- kcal494
- fat20.1g
- saturates11.8g
- carbs66.9g
- sugars27.5g
- fibre2.8g
- protein9.8g
- salt0.6g
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Method
-
step 1
Put the flour in the bowl of a stand mixer and hand-whisk in the sugar, yeast, cinnamon and ½ tsp of fine sea salt. Make a well in the middle and pour in the milk. Combine briefly with the dough hook, then add the eggs, one a time, kneading well between each addition until you have a smooth dough. Add the butter, a little at a time, until it has all been incorporated. Knead for a minute more until smooth, shiny and elastic. Cover and leave to prove in a warm place for 2 hours until doubled in size.
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step 2
For the filling, mash together the butter and spices until well combined. Knock back the dough in the bowl, then roll out on a lightly floured worksurface into a 40cm x 30cm rectangle. Thinly spread over the spiced butter, then scatter over the Christmas pudding and raisins. From a short end, roll up the dough into a tight spiral, then slice into 10 rounds.
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step 3
Butter a 40cm x 30cm baking tin and arrange the buns, spiral-side up, about 2cm apart to leave room for spreading. Cover and leave to prove again for 1 hour.
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step 4
Heat the oven to 180C/fan 160C/gas 4. Bake for 30 minutes until risen and golden. Melt the syrup or jam with 1-2 tbsp of water in a small pan over a low heat until you have a thin syrup. As soon as the buns come out of the oven, brush them all over with the syrup and leave to cool completely in the tin.
Find more Christmas baking recipes
Authors
Anna GloverSenior food editor
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