There’s nothing quite like the scent of freshly baked sweet rolls wafting through the house on a lazy weekend morning. And let me tell you, these Almond and Mixed Peel Chelsea Buns take that experience to a whole new level! We’re giving a beloved British classic a delightful makeover with crunchy flaked almonds and sweet, jewelled mixed peel. While they do ask for a little more of your time, the process is incredibly rewarding—a true test of your baking prowess that pays off in spades. The aroma alone is worth every minute! So, roll up your sleeves, dust off your apron, and let’s bake something truly special together. Plus, they freeze beautifully, so you can have a delicious treat ready to go whenever the craving strikes!
Ingredients
• (Makes 12 Buns)
• For the Dough
• 100ml / a scant 1/2 cup whole milk
• 10.5g / 3 tsp fast-action dried yeast
• 2 tbsp granulated sugar
• 500g / 4 cups strong white bread flour, sifted, plus more to dust
• 15g / 2.5 tsp sea salt
• 35g / 2.5 tbsp unsalted butter, softened
• 2 large eggs, lightly beaten
• sunflower oil, for greasing
• For the Filling
• 150g / 1 cup candied mixed peel
• 150g / 1.5 cups flaked almonds
• 100g / 1/2 cup light muscovado sugar
• 100g / 7 tbsp unsalted butter
• For the Glaze
• 25g / 2 tbsp granulated sugar
• 1 tbsp vanilla extract
Instructions
1. In a small saucepan or microwave-safe bowl, warm the milk and 120ml of water until tepid. Remove from the heat, stir in the yeast and sugar, and leave covered in a warm place for 10 minutes until frothy.
2. In a large mixing bowl, rub the sifted flour, salt, and softened butter together with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre.
3. Pour the frothy yeast mixture and the beaten eggs into the well. Stir to combine, then knead for 10 minutes by hand on a floured surface, or in a stand mixer fitted with a dough hook, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with cling film, and leave in a warm, draught-free place to prove for 40 minutes.
5. While the dough proves, prepare the filling. Combine the mixed peel, flaked almonds, and muscovado sugar in a bowl. Melt the 100g of butter and set aside. For the glaze, mix the sugar and vanilla with 2 tbsp of boiling water to form a paste.
6. Once proved, tip the dough onto a floured worktop and knead lightly for one minute. Divide the dough in half. Working with one half at a time, roll it out into a rectangle approximately 45 x 30cm.
7. Brush the surface of the dough generously with some of the melted butter, then sprinkle over half of the almond and peel mixture, leaving a 1cm border around the edges. Repeat with the second half of the dough.
8. Starting from the longest edge, tightly roll each rectangle of dough into a log. Brush the outside of the logs with more melted butter as you go. Place them seam-side down.
9. Trim the ends of each log. Using a sharp knife or dental floss for a clean cut, divide each log into six equal-sized buns.
10. Place the buns spiral-side up in a lightly oiled 12-cup muffin tin, gently pressing them down. Brush each bun with some of the vanilla glaze, reserving the rest. Cover loosely with cling film and let them prove in a warm place for 30–45 minutes, until they have grown by about one-third.
11. Preheat your oven to 170°C / 150°C Fan / Gas Mark 3½. Bake the buns for 25–30 minutes, until risen and a deep golden brown.
12. As soon as they come out of the oven, brush the hot buns with the remaining vanilla glaze. Let them cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information
• Please note: The following is an estimate per bun. Calories: 410 kcal | Carbohydrates: 65g | Protein: 9g | Fat: 14g | Sugar: 28g. These buns are a delightful treat, perfect for a special occasion or a weekend indulgence.
Pro Tips
• For the best rise, ensure your milk is tepid (lukewarm), not hot. Liquid that is too hot can kill the yeast and prevent your dough from rising.
• Feel free to get creative! Swap the almonds and mixed peel for your favourite nuts and dried fruits like walnuts, pecans, raisins, or chopped apricots.
• These buns freeze wonderfully for up to one month. Defrost in the microwave on a low setting for 2-3 minutes for a quick, warm treat.
• For perfectly clean, defined spirals, use a piece of unflavoured dental floss to slice your dough log instead of a knife. Simply slide it under the log, cross the ends over the top, and pull.
FAQ
Q: Can I make these Chelsea Buns vegan
A: Yes, you can adapt this recipe to be fully vegan. Use a plant-based milk like almond or soy milk, a vegan butter block instead of dairy butter, and a vegan egg replacer (such as a flax egg or commercial replacer) for the eggs in the dough. Ensure all your ingredients are certified vegan.
Q: What are some nut-free vegetarian filling ideas for these buns
A: For a delicious nut-free version, simply omit the flaked almonds. You can increase the amount of mixed peel or substitute the almonds with an equal amount of seeds like sunflower or pumpkin seeds, or even add some vegetarian-friendly chocolate chips or chopped dried apricots for a different flavour profile.
Q: What is the best way to store these vegetarian sweet rolls
A: These buns are best enjoyed fresh, but they store well. Keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to one month. Wrap them individually or place them in a freezer-safe bag. Reheat from frozen in the microwave for a quick, warm treat.
