Chelsea Buns

Makes 16-18 buns



quantity basic dough (recipe below)

50 g

butter, softened

50 ml

cinnamon sugar

250 ml

dried fruit cake mix

glace icing


Divide the dough in half and roll each half into a rectangle. 

Spread each with butter, sprinkle with cinnamon sugar and then top with fruit.  

Roll up as for a swiss roll and cut into 3-4 cm thick slices.

Place onto a greased baking tray. Cover and leave to rise for 15 minutes.

Bake at 180? C for 20 - 30 minutes until cooked and golden brown.

Remove and cool slightly before drizzling with some glace icing.


Makes 1 quantity


4 x 250 ml


10 ml


25 ml


10 g

packet instant yeast

60 ml


250 - 300 ml

warm water


Combine flour, salt, sugar and yeast into a large mixing bowl.

Add in the oil and enough warm water to make a dough that is soft but not sticky, knead well until smooth and elastic.

Place into an oiled plastic bag and leave to rise until double in size, about 45 minutes.

Remove dough from bag and knead lightly then use as required.


Makes 18-20 ring doughnuts



quantity basic dough

castor sugar


Roll the risen dough out on a floured surface and cut out with a doughnut cutter or a ring cutter with a hole in the middle.

Place on a floured tray, cover and leave to rise for 15 minutes.

Fry in hot oil until golden brown on both sides. Drain well on paper towel and toss in castor sugar while still warm





Makes 10-15 vetkoek




quantity basic dough


Divide the risen dough into balls the size of a golf ball, roll each ball into a disk about 10- 12 cm wide, place on a floured tray and leave to rise for 15 minutes.

Fry in hot oil until golden brown on both sides, Drain on paper towel.

Split in half and fill with grated cheese.

Butter with Real Butter and (home made) apricot jam

or Serve with Mince (hamburger meat, minced meat)

Enjoy the left overs cold tomorrow with coffee.






Chelsea Buns recipe number 2

Makes 9

Yeast batter

Plain flour - 75g (3 oz)
Caster sugar - 1 tsp
Dried yeast - 2 tsp (or 15g (½ oz) fresh yeast)
Milk - 125 ml (4 fl oz), hand-hot (warm if using fresh yeast)


Plain flour - 175g (6 oz)
Butter - 25g (1 oz), diced
Egg - 1, beaten


Butter - 50g (2 oz)
Demerara sugar - 50g (2 oz)
Currants - 50g (2 oz)
Sultanas - 25g (1 oz)
Cut mixed peel - 25g (1 oz)
Golden syrup - to glaze


Place the batter ingredients in a large bowl.
Beat well with a wooden spoon until smooth,
then leave in a warm place until frothy for about 20 minutes.

For the dough, place the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.

Add the rubbed in mixture and egg to the batter. Mix well.
Turn out onto a lightly floured surface.
Knead for about 10 minutes, until the dough feels firm and elastic.

Place the dough in a lightly floured bowl.
Cover with greased clingfilm and leave to rise for about 1 hour,
or until the dough has doubled in size and will spring back when lightly pressed.

Pre-heat oven to 200 °C / 400 °F / Gas 6 and lightly butter a 20 cm (8 inch) sandwich tin.

Knead the dough lightly.
Roll out into a rectangle, 20 x 30 cm (8 x 12 inches).
Spread the dough with butter and sprinkle with the sugar, fruit and mixed peel.
Roll up like a Swiss roll from the long side. Cut into 9 slices.

Place 8 slices, cut sides downwards, around the edge of the tin and the remaining one in the centre.
Cover and allow to rise for about 1 hour until the dough has doubled in size.

Uncover and bake for 30 to 35 minutes, until golden brown.
Remove from the oven and brush with a little golden syrup to glaze.
Leave to cool in the tin for 10 minutes,
then turn out and leave to cool completely on a wire rack.



Chelsea Buns recipe number 3

2 cups (1/2 lb) 225 g flour (All purpose) warmed and sieved with 1 tsp of salt
1 stick (8 tbsp) 4 oz (112 g) butter
1/2 cup (8 tbsp) 100 g caster sugar (superfine granulated)
3 tbsp (25 g) yeast creamed with a teaspoon of sugar
1/4 pint of warm milk
4 eggs
4 - 5 oz currants, cleaned
1 small tsp Mixed Spice (All Spice / Pumpkin pie spice)
a little caster sugar (superfine granulated) for finishing method

1. Rub half the butter roughly into the dried, warmed flour and salt and add half the sugar.

2. Beat the eggs, add the tepid milk to the creamed yeast and mix with them.

3. Make a well in the flour and pour in the liquid. Mix thoroughly and knead until smooth.

4. Put to rise, covered, for about an hour and a half, until doubled in bulk.

5. Knead lightly into shape on a floured board and roll out to a square.

6. Soften the remaining butter and spread over the dough with some of the remaining sugar, then fold and roll out again.

7. Sprinkle with the rest of the sugar, the fruit and spice. Now, with the hands, roll up like a Swiss roll.

8. Cut this into slices of about 1 1/2 inches. Lay the slices flat close together on a warm, greased tin and prove in the oven for 15 - 20 minutes.

9. Sprinkle with sugar. The buns should now touch.

10. Bake in a quick oven 204.5°C (400°F) and leave until cool before separating the buns.

A small Swiss roll tin is a convenient baking container as this confines the dough to a limited space. 


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