Festive Chelsea Buns Recipe
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Festive Chelsea Buns Recipe

By December 18, 2020Food & Drink

You know where you are with a Chelsea Bun – sticky, sweet, and rather heavenly when served warm, straight from the oven. But whilst many typical bun recipes will include the classic spice of Christmas, cinnamon, we like to make ours extra festive with a splash of  brandy and a sprinkling of dried cranberries – delicious. For cooking we form them in a ring, so they still snuggle up together as they rise but the results are like an edible wreath. Perfect for taking pride of place in the middle of any Christmas table. Thank you to chef Chris for sharing!

Makes 12

Croissant dough:

  • 340g strong flour
  • 108g milk
  • 108g water warm
  • 8g yeast
  • 32g sugar caster
  • 6g salt
  • 200g unsalted butter


  • 50g butter unsalted
  • 50g dark brown sugar
  • 10g dried cranberries
  • 2g mixed spice
  • 2g cinnamon
  • 250g icing sugar
  • Splash of brandy


  1. Add all of the dough ingredients together (except the butter) and mix well in a mixer
  2. Chill for 30 minutes
  3. Flatten the butter into a rectangle, no more than 8mm thick
  4. Encase the butter in the dough
  5. Roll it out and fold into three
  6. Chill for 30 minutes
  7. Repeat steps 5 & 6, two more times
  8. Roll out the chilled croissant dough to a rectangle shape


  1. Spread the butter over the croissant dough then scatter topping ingredients over
  2. Roll into a log shape by taking the top of the longest side and rolling it to the bottom longest side
  3. Chill for 10 minutes
  4. Cut into six circles and arrange in a circular mould (we use a 25cm ring mould) – once the Chelsea buns are placed against the inside of the ring insert a smaller ring so the Chelsea buns cook upwards not outwards
  5. Cook at 180 degrees for 25 minutes
  6. Make water icing by mixing 250g of icing sugar and one tablespoon of water, with a touch of brandy
  7. Pour the icing over and top with chopped dried cranberries