Lucy M. I’ve always found Mary Berry’s Chelsea buns to be a revelation—they’re not your typical sweet roll. The combination of orange zest and pumpkin pie spice transforms what could be ordinary into something truly memorable. What I love most is how approachable they are, despite their sophisticated flavor profile. If you’re curious about how she layers these flavors into soft, pillowy dough, you’ll want to discover her technique.
Why You’Ll Love This Mary Berry Chelsea Buns
If you’ve never made Chelsea buns before, you’re in for a treat—Mary Berry’s recipe delivers soft, pillowy dough wrapped around a fragrant filling of warm spices, citrus, and dried fruit. I love how the orange zest brightens the pumpkin pie spice, creating layers of flavor that feel both comforting and sophisticated. The golden raisins and currants add natural sweetness and chewy texture, while the honey glaze gives them a beautiful finish.
What I appreciate most is how approachable this recipe is. The instructions are clear, the rise times are reasonable, and you’ll have twelve gorgeous buns ready in about three hours. They’re perfect for weekend breakfasts or special occasions. Once you pull them apart warm from the oven, you’ll understand why Chelsea buns remain a beloved classic.
For another luxurious creamy dessert, try our Mary Berry Tiramisu.
Ingredients In Chelsea Buns
Mary Berry’s Chelsea buns require a combination of pantry staples and pantry ingredients that come together to create soft, yeasted buns filled with warm spices and dried fruit. The dough itself is straightforward, relying on bread flour, butter, yeast, and milk to develop that characteristic pillowy texture. The filling is where the magic happens—a blend of warm spices, citrus, and dried fruits that create layers of complex flavor in every bite.
- 3⅓ cups bread flour
- 1 tsp salt
- 4 tbsp butter (plus 4 tbsp more for the filling)
- 1 × ¼oz (7g) package fast-acting dried yeast
- 2 tbsp granulated sugar
- About ¾ cup lukewarm milk
- 1 extra-large egg, beaten
- Sunflower oil for greasing
- ¼ cup honey
- 2 tbsp light brown sugar (for filling)
- ⅓ cup golden raisins
- ⅓ cup currants
- Grated zest of 1 orange
- 1 tsp pumpkin pie spice
When shopping for these ingredients, verify your yeast is fresh and your milk is at the correct temperature—too hot will kill the yeast, while too cold will slow fermentation. Using bread flour rather than all-purpose flour is important for achieving the proper gluten development and texture. The dried fruits should be plump and fresh; if yours seem dry, consider soaking them briefly in warm water before adding to the filling.
How To Make This Mary Berry Chelsea Buns
- Begin by preheating your oven to 425°F (220°C) and preparing your dough. Combine 3⅓ cups bread flour with 1 tsp salt in a large bowl, then rub in 4 tbsp butter and 1 × ¼oz (7g) package fast-acting dried yeast.
- Stir in 2 tbsp granulated sugar, then create a well in the center and pour in about ¾ cup lukewarm milk and 1 beaten extra-large egg. Mix until a soft dough forms. Transfer the dough to a lightly floured surface and knead thoroughly until smooth and elastic—this typically takes 8-10 minutes.
- Shape the dough into a round, place it in a lightly oiled bowl, cover with oiled plastic wrap, and allow it to rise in a warm location for 1–1½ hours until it has doubled in size.
- While the dough rises, prepare the filling by creaming 4 tbsp butter with 2 tbsp light brown sugar until well combined. In a separate bowl, mix together ⅓ cup golden raisins, ⅓ cup currants, the grated zest of 1 orange, and 1 tsp pumpkin pie spice.
- Once the dough has risen, knock it back with your fists, knead for 2–3 minutes, and roll it out into a 12in (30cm) square. Dot the dough with the butter mixture, fold it in half, then roll it out again into another 12in (30cm) square. Sprinkle the fruit mixture evenly over the dough and roll it up tightly into a log.
- Cut the rolled dough into 12 equal pieces and arrange them cut-side up in a lightly oiled 7 × 11in (18 × 28cm) roasting pan. Cover with oiled plastic wrap and let them rise in a warm place for about 30 minutes until the pieces are touching.
- Bake for 20–25 minutes, loosely covering with foil after about 15 minutes to prevent excessive browning. Once baked, transfer the buns to a wire rack. Warm ¼ cup honey in a small pan and brush it over the buns to glaze. Serve the buns warm, pulling them apart gently to reveal the spiral of spiced fruit filling inside.
Mary Berry’S Chelsea Buns Recipe
Ingredients
Method
- Begin by preheating your oven to 425°F (220°C) and preparing your dough. Combine 3⅓ cups bread flour with 1 tsp salt in a large bowl, then rub in 4 tbsp butter and 1 × ¼oz (7g) package fast-acting dried yeast.
- Stir in 2 tbsp granulated sugar, then create a well in the center and pour in about ¾ cup lukewarm milk and 1 beaten extra-large egg. Mix until a soft dough forms. Transfer the dough to a lightly floured surface and knead thoroughly until smooth and elastic—this typically takes 8-10 minutes.
- Shape the dough into a round, place it in a lightly oiled bowl, cover with oiled plastic wrap, and allow it to rise in a warm location for 1–1½ hours until it has doubled in size.
- While the dough rises, prepare the filling by creaming 4 tbsp butter with 2 tbsp light brown sugar until well combined. In a separate bowl, mix together ⅓ cup golden raisins, ⅓ cup currants, the grated zest of 1 orange, and 1 tsp pumpkin pie spice.
- Once the dough has risen, knock it back with your fists, knead for 2–3 minutes, and roll it out into a 12in (30cm) square. Dot the dough with the butter mixture, fold it in half, then roll it out again into another 12in (30cm) square. Sprinkle the fruit mixture evenly over the dough and roll it up tightly into a log.
- Cut the rolled dough into 12 equal pieces and arrange them cut-side up in a lightly oiled 7 × 11in (18 × 28cm) roasting pan. Cover with oiled plastic wrap and let them rise in a warm place for about 30 minutes until the pieces are touching.
- Bake for 20–25 minutes, loosely covering with foil after about 15 minutes to prevent excessive browning. Once baked, transfer the buns to a wire rack. Warm ¼ cup honey in a small pan and brush it over the buns to glaze. Serve the buns warm, pulling them apart gently to reveal the spiral of spiced fruit filling inside.
Notes
Mary Berry Chelsea Buns Substitutions And Variations
While Mary Berry’s classic recipe delivers wonderful results, you can easily customize it to suit your preferences and pantry. If you don’t have pumpkin pie spice, I’d substitute it with ground cinnamon or mixed spice for similar warmth. You can swap the dried fruit combination—try dried cranberries, chopped apricots, or dried cherries instead of raisins and currants. I’ve found that lemon zest works beautifully when you’re out of orange. For the filling, brown butter adds richness, and demerara sugar provides extra crunch. If you prefer less sweetness, reduce the honey glaze or skip it entirely. These adjustments let you personalize Mary Berry’s beloved recipe while maintaining its essential character and delicious results.Chelsea Buns Your Way: Swaps And Variations
While Mary Berry’s classic recipe delivers wonderful results, you can easily customize it to suit your preferences and pantry. If you don’t have pumpkin pie spice, I’d substitute it with ground cinnamon or mixed spice for similar warmth.
You can swap the dried fruit combination—try dried cranberries, chopped apricots, or dried cherries instead of raisins and currants. I’ve found that lemon zest works beautifully when you’re out of orange. For the filling, brown butter adds richness, and demerara sugar provides extra crunch.
If you prefer less sweetness, reduce the honey glaze or skip it entirely. These adjustments let you personalize Mary Berry’s beloved recipe while maintaining its essential character and delicious results.
What To Serve With Mary Berry Chelsea Buns
Once you’ve customized Mary Berry’s Chelsea buns to your taste, you’ll want to pair them thoughtfully with beverages and accompaniments that enhance their sweet, spiced character. I’d recommend serving them warm with a hot cup of tea—Earl Grey or English breakfast tea complements the orange zest beautifully. If you prefer coffee, a rich espresso balances the buns’ sweetness perfectly.
For accompaniments, I suggest clotted cream or mascarpone alongside the buns. The creamy texture contrasts wonderfully with the dense, fruity interior. A dollop of crème fraîche works equally well if you want something less heavy.
For breakfast gatherings, I’d pair them with fresh fruit—citrus segments or berries brighten the plate. Alternatively, serve them with marmalade on the side for those who enjoy extra depth.
Final Thoughts
Making Mary Berry’s Chelsea buns is a rewarding endeavor that yields impressive results with straightforward techniques. You’ll find that the process, while requiring patience during rising times, isn’t complicated. The orange-spiced filling transforms standard buns into something genuinely special, and the honey glaze adds a professional finishing touch.
I encourage you to give this recipe a try. Don’t worry if your first batch isn’t perfect—baking improves with practice. The wonderful aroma filling your kitchen and the satisfaction of serving warm, homemade buns make the effort worthwhile. Once you’ve mastered Mary Berry’s version, you’ll likely return to it repeatedly, sharing these delightful treats with family and friends who’ll appreciate your baking skills.
