Strawberry Chelsea Buns Recipe

First made and popularised by the Chelsea Bun House back in the 1700s, our seasonal Strawberry Chelsea Buns are available every Friday and Saturday morning.

Makes 12 buns

Firstly, prepare the Strawberry Jam

Ingredients

1 kg frozen strawberries
700g sugar
15g pectin
5g lemon juice

Method

In a large saucepan on the hob, bring the frozen strawberries to a boil on medium heat.

Then, in a medium bowl mix the sugar and the pectin together. Once mixed, add to the saucepan with the melted strawberries and whisk together. Boil for about 6 minutes.

Take off the heat and add 15g of lemon juice to cool – ideally overnight.

For the Pastry Cream

Ingredients

1L Milk
800 ml Double cream
1g Vanilla pearls
320g Caster sugar
150g Corn flour
8 Eggs
1 Vanilla pod

Method

In a large saucepan, on medium heat add the milk, cream and vanilla pod. Bring to a gentle boil.

In a separate bowl mix the corn flour and sugar together and then set aside. Mix the eggs in a bowl and then add them to the sugar and corn flour

Pour the milk, corn flour and vanilla pod mixture onto the eggs, sugar and corn flour mixture.

Then, place the mixture back into the saucepan on medium heat and simmer until the texture becomes thick. Remove from the hob and let cool.

For the Brioche

Ingredients

2kg Flour T45
280g Caster sugar
40g Salt
100g Yeast
12 Eggs
400ml Milk
1250g Unsalted Butter

Method

Mix the flour, sugar, salt, and yeast in a bowl with an electric mixer. In a separate bowl mix eggs, then add milk and then add it all to the electric mixer. Mix for about 10 minutes.

Once mixed together, add half the butte, mix well and then add the remaining butter.

Continue mixing on high speed until glossy and the dough comes away from the side of the bowl clean. Place the mixture in the fridge and let sit overnight.

The next day, preheat the oven to 180C fan.

Sprinkle flour on your work surface and roll the dough flat to 1 ½ cm thickness.

Spread the pastry cream over the surface of the dough and then spread the strawberry jam over the pastry cream.

Roll tightly as a roulade and then cut into 4cm pieces. Place the buns into the baking tray cut side up and bake for 25 min.

When you take the buns out of the oven brush them with a sugar syrup immediately. Let them cool and optionally decorate them with freshly whipped cream, strawberries, and icing sugar.