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Mango Chelsea Buns

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Baking (674)      Mango (72)      Buns (14)      Chelsea Buns (1)      Rasins (1)     

chelsea bun

Chelsea Buns were invented in the eighteenth century at The Bun House in Chelsea. Although the establishment was knocked down in 1839, Chelsea Buns have spread far and wide across the country, and are the British equivalent of the American and European cinnamon roll. Usually Chelsea buns are made with raisins, sultanas, or currents, but I added in some mango, just for that something extra. Based on the brands I used, each bun is about 133 calories.

Preparation Time: 5 hours 30 minutes
Cooking Time: 20 minutes
Makes: 16 servings

450g white bread flour
100g margarine
100g dried mango
75g raisins
2 tbsp clear honey
1 tbsp Truvia sweetener (or 3 tbsp caster sugar)
1 tbsp fast action yeast
1/2 tsp salt
1 egg
205ml unsweetened almond milk
300ml boiling water


chelsea bun

Pour boiling water over the dried mango and leave to soak for two hours, then drain, retaining the juices.

chelsea bun

Melt 50g margarine with 175ml almond milk at a low heat in a saucepan.

chelsea bun

Remove from the heat and beat in the egg.


Mix the flour, yeast, salt, and sweetener/sugar together, and create a well in the middle.


Mix in the egg mixture, and then gradually add some of the mango juice (you won't need all of it) until it forms a dough.


Knead the dough for ten minutes.


Prove for about an hour.

Knock back the dough to let the air bubbles escape.

Divide the dough in two, then roll out each one.

Spread 50g margarine over the rolled out doughs (25g for each), then scatter the fruit.

Roll up the dough like a Swiss Roll.

Slice into sixteen pieces, then put on a baking tray and leave to prove.

Bake in an oven pre-heated to 200 ༠C/ 180 ༠C fan/375 ༠F/5 Gas.

Heat the honey and two table spoons of almond milk in a saucepan.

chelsea buns

Glaze the buns.

#Chelsea Buns
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