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–+ servings

Vegan Chelsea Buns

A pan full of baked chelsea buns
The British classic, full of sweet fruit encased in a rich yeast dough
Freya
4.23 from 9 votes
Prep 20 minutes
Cook Time 40 minutes
rising time 1 hour 45 minutes
Total Time 2 hours 45 minutes

Equipment

  • 1 9" Brownie Pan well oiled and floured

Ingredients

  • 345 g Plain flour
  • 1 tsp Salt
  • Lemon - zest only
  • 1 teaspoon dried yeast
  • 90 ml Soy milk - warm
  • 115 g Butter - vegan, room temperature, divided into half
  • 115 g Sugar - caster or white granulated, divided into half
  • 60 ml Plain yogurt - vegan, I use Alpro
  • 100 g Raisins - or currants or sultanas
  • ½ tsp Mixed Spice

Sugar Glaze

  • 120 g Sugar - caster or white granulated
  • 6 tbsp Soy milk - or plant-based milk of your choice

Instructions

To make the sugar glaze

  • Place the sugar and milk into a small saucepan and, whisking all the time, bring up to a gentle boil until the sugar has dissolved.
  • Remove from heat and use as needed.

To make the Chelsea Buns

  • Add the yeast and 1 tsp of the sugar to the warmed milk and leave to activate for 10 minutes or so, until bubbly and frothy.
  • Place the flour and salt in a large bowl.
  • Using one half of the vegan butter and sugar, rub this into the flour, just as you would if you were making pastry.
  • Stir in the grated lemon zest.
  • Whisk the yogurt into the now activated yeast and pour into the flour mixture.
  • Combine with a wooden spoon, then lightly flour your hands and knead the dough for a couple of minutes, until you have a smooth, cohesive ball of dough. I do this in the bowl.
  • Cover the bowl and leave dough to rise for 1-1½ hours.
  • Turn the dough out onto a well-floured surface and roll out into a rectangle, approx 16" long x 10" wide. The dough needs to be about ½" thick.
  • Mix the remaining half of the sugar with the mixed spice and stir in the raisins.
  • Spread the other half of the softened butter all over the rectangle, then sprinkle all the sugary raisins over the top.
  • Flour your hands lightly and firmly roll the dough up, as if you were making a swiss roll.
  • Cut the roll into 9 equal pieces and place in your oil/floured tin.
  • Cover with a tea towel and leave to rise for another 15 minutes whilst you heat the oven.
  • Preheat oven to 200c.
  • Bake for 25 minutes or until golden brown.
  • Remove from oven, spread icing over the top and return to the oven for another 5 minutes.
  • Remove from the oven and leave to cool until you tear into them with joyful abandon.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Vegan Chelsea Buns
Amount per Serving
Calories
287
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
21
mg
7
%
Sodium
 
269
mg
12
%
Potassium
 
141
mg
4
%
Carbohydrates
 
49
g
16
%
Fiber
 
2
g
8
%
Sugar
 
20
g
22
%
Protein
 
4
g
8
%
Vitamin A
 
303
IU
6
%
Vitamin C
 
2
mg
2
%
Calcium
 
37
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.