Side / Turkish
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FROM THE PRISCY KITCHENSOMETHING WORTH COOKING
Chelsea Buns
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- Ingredients
- 13
- From the kitchen
- British
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GET EVERYTHING READY
Ingredients & measures
Tick off each ingredient as you prepare.
0 of 13 ingredients ready
- White Flour500g
- Salt1 tsp
- Yeast7g
- Milk300ml
- Butter40g
- Eggs1
- Vegetable OilDash
- Butter25g
- Brown Sugar75g
- Cinnamon2 tsp
- Dried Fruit150g
- Milk2 tbs
- Caster Sugar2 tbs
LET’S MAKE SOMETHING GOOD
Preparation
Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
Lightly grease a baking tray.
For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.
Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.
Preheat oven to 190C/375F/Gas 5.
Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.
Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.
Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.
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Nutrition estimate
Partial recipe · included ingredients only
The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.
Calculated automatically from 9 of 13 ingredients. This is an incomplete subtotal, not the full recipe’s nutrition.
- Calories
- 1,139 kcal
- Fat
- 68.6 g
- Carbohydrate
- 119.4 g
- Protein
- 17.8 g
Standard USDA sizes assumed for Eggs. Exact portions and food assumptions are listed below.
Not included: White Flour, Yeast, Vegetable Oil, Dried Fruit.
- White Flour: The quantity is known, but no reliable USDA food match is available.
- Yeast: The quantity is known, but no reliable USDA food match is available.
- Vegetable Oil: No fixed edible weight is specified for this amount.
- Dried Fruit: The quantity is known, but no reliable USDA food match is available.
Full nutrition label & calculation notes
Nutrition Facts
Estimated subtotal · included ingredients only
9 of 13 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.
Serving count is unknown. Amounts and % Daily Values below apply to the whole original recipe’s included ingredients.
Amount per original recipe
Calories1,139
| Amount per original recipe | % Daily Value* |
|---|---|
| Total Fat 68.6 g | 88% |
| Saturated Fat 41.3 g | 206% |
| Trans Fat Unavailable | — |
| Cholesterol 359.7 mg | 120% |
| Sodium 2,982.1 mg | 130% |
| Total Carbohydrate 119.4 g | 43% |
| Dietary Fiber 2.8 g | 10% |
| Total Sugars 115.2 g | — |
| Includes Added Sugars Unavailable | — |
| Protein 17.8 g | — |
| Vitamin D 5.4 µg | 27% |
| Calcium 543.2 mg | 42% |
| Iron 2 mg | 11% |
| Potassium 655.7 mg | 14% |
Nutrient data notes
A nutrient amount is unavailable when any included ingredient lacks that source value.
- Trans Fat: USDA data missing for Milk, Brown Sugar, Milk, Caster Sugar.
- Includes Added Sugars: USDA data missing for Salt, Milk, Butter, Eggs, Butter, Brown Sugar, Cinnamon, Milk, Caster Sugar.
* Percent Daily Values use FDA reference values for adults and children aged 4 and over, based on a 2,000 calorie diet. They apply to the amount shown above.
— means no % Daily Value is shown. Trans fat and total sugars have no established Daily Value; protein %DV is omitted because protein-quality data is unavailable. Missing nutrient amounts are not treated as zero.
Daily Value reference: FDA ↗Ingredients used in this estimate
- White Flour · 500g
Excluded: The quantity is known, but no reliable USDA food match is available.
- Salt · 1 tsp
6 g edible ingredient. USDA portion: 1 tsp = 6 g.
Table salt. Coarse, sea, or kosher salt can have different household weights. USDA source ↗
- Yeast · 7g
Excluded: The quantity is known, but no reliable USDA food match is available.
- Milk · 300ml
309.398 g edible ingredient. Converted with US volume units from USDA 1 cup = 244 g.
Unspecified milk is estimated as whole milk, 3.25% fat, with vitamin D. Actual fat level may differ. USDA source ↗
- Butter · 40g
40 g edible ingredient. Converted from 40g using a mass unit.
Unspecified butter is estimated as salted butter. Salt content and fat vary by product. USDA source ↗
- Eggs · 1
50 g edible ingredient. Standard size assumed: 1 × USDA large; 1 portion = 50 g.
Raw whole chicken egg without shell. Unspecified egg sizes need a gram weight. USDA source ↗
- Vegetable Oil · Dash
Excluded: No fixed edible weight is specified for this amount.
Unspecified cooking oil is estimated as USDA soybean cooking oil. The full measured amount is included; fatty-acid composition can differ with the actual oil type. USDA source ↗
- Butter · 25g
25 g edible ingredient. Converted from 25g using a mass unit.
Unspecified butter is estimated as salted butter. Salt content and fat vary by product. USDA source ↗
- Brown Sugar · 75g
75 g edible ingredient. Converted from 75g using a mass unit.
Estimate uses USDA Sugars, brown. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Cinnamon · 2 tsp
5.2 g edible ingredient. USDA portion: 1 tsp = 2.6 g.
Estimate uses USDA Spices, cinnamon, ground. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Dried Fruit · 150g
Excluded: The quantity is known, but no reliable USDA food match is available.
- Milk · 2 tbs
30 g edible ingredient. USDA portion: 1 tbsp = 15 g.
Unspecified milk is estimated as whole milk, 3.25% fat, with vitamin D. Actual fat level may differ. USDA source ↗
- Caster Sugar · 2 tbs
25 g edible ingredient. Converted with US volume units from USDA 1 cup = 200 g.
White granulated sugar, not brown, icing, or caster sugar. USDA source ↗
Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.
Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.
Source: USDA FoodData Central. Data retrieved . These are automatically calculated estimates, not a laboratory analysis.
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