Chelsea Buns with Pears and Raisins
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These Chelsea Buns with Pears and Raisins are a cozy twist on a classic British favorite. Soft, golden spirals filled with juicy pears, sweet raisins, and a hint of cinnamon make these buns irresistible. Topped with a light orange glaze, they’re perfect for any occasion or celebration!
If you’ve ever watched The Great British Bake Off and found yourself dreaming about all their delicious bakes, you’re in good company. One recipe I saw on the show that I always wanted to try was Chelsea Buns. So a few years ago, I finally gave them a try, and it was love at first bite. There’s just something so satisfying about making a yeasted dough, filling it with cozy flavors, and watching it bake into something that feels both homey and impressive. These Chelsea Buns with Pears and Raisins are my own little twist on that classic treat, and I think you’re going to love them.
What makes these extra special is the balance of familiar and new. The pears add a soft, delicate sweetness that feels right at home during fall, while the raisins bring that classic touch we all expect from a good Chelsea Bun. A little orange zest keeps things bright, and a drizzle of glaze finishes everything off beautifully. Whether you’re making them for a cozy weekend breakfast, an afternoon treat, or even a holiday brunch, these buns feel like a warm invitation to slow down and savor something truly delightful.
Why You’ll Enjoy This Recipe
- It’s a beautiful twist on a British classic. These buns retain all the charm of the traditional Chelsea Bun while incorporating the soft sweetness of pears and the familiar comfort of raisins.
- The orange zest and glaze add a bright, citrusy finish. They balance the sweetness and make every bite feel extra special. They are like something you’d find in a bakery window, but made right in your own kitchen. So fancy!
- Perfect for any time of year. Though the pears make this feel especially right for fall, these buns are lovely for brunch, afternoon tea, or any cozy weekend morning, no matter the season.
Ingredients
Before I can walk you through the recipe for these tasty buns, let’s gather all the ingredients you’ll need to make this dish.
- Bread Flour – Gives the dough structure and chew thanks to its higher protein content, helping the buns rise beautifully and hold their shape.
- Active Dry Yeast – This is what makes your dough light and fluffy, creating that soft, pillowy texture we all love in a good bun.
- Whole Milk – Adds richness and moisture to the dough, ensuring the buns bake up tender instead of dry.
- Unsalted Butter – Used in the dough and filling, butter adds depth of flavor and helps create that soft, melt-in-your-mouth texture.
- Egg – Binds the dough and adds richness, contributing to a golden color and soft crumb.
- Brown Sugar – Sweetens the filling while adding a touch of molasses flavor that pairs perfectly with the fruit and spices.
- Cinnamon – Brings warmth and coziness to every bite, complementing the sweetness of the pears and raisins.
- Pears – Soft and juicy once baked, pears bring a lovely autumn sweetness that makes these buns feel extra special.
- Raisins – Add a chewy, familiar sweetness that balances the tender pears and keeps the filling flavorful and rich.
- Orange Zest – Brightens the flavor of both the filling and glaze with a subtle citrusy note that lifts the sweetness.
- Apricot Jam – Gives the finished buns a beautiful glossy sheen and a hint of fruity flavor that ties everything together.
- Confectioners’ Sugar – Used for the glaze, it creates a smooth, sweet drizzle that finishes the buns with just the right touch of indulgence.
How To Make
And with all of our ingredients assembled, I think we’re ready to make these Chelsea Buns with Pears and Raisins. I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Begin by adding the flour, salt, and yeast to a large mixing bowl. Whisk to combine.
- Add the milk and butter to a small saucepan. Heat on low until the butter is melted. Allow this mixture to cool to about 110-120 degrees F, then pour into the flour mixture. Add the egg and stir until it comes together as a soft dough.
- Transfer the dough to a lightly floured surface and knead for about five minutes. Place the dough into a greased bowl, cover with plastic wrap, and set in a warm place to rise for one hour or until doubled in size.
- Once doubled in size, place the dough on a lightly floured surface and roll it into a 12×8-inch rectangle.
- Brush the surface with the melted butter, then sprinkle with the orange zest and cinnamon, followed by the pears and raisins.
- Starting with the longer side of the dough, roll up the dough tightly. If needed, trim off the uneven ends, then cut into 10 rolls.
- Spray a large (9 x 13 or equivalent) baking pan with baking spray. Place the buns into the pan, cut side up, leaving space between each to allow them to rise.
- Cover loosely with a piece of plastic wrap or towel and leave in a warm place to rise for about 30 minutes.
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- Preheat your oven to 350 degrees F.
- Place the risen buns in the oven and bake for 20-25 minutes or until golden brown and baked through. If the buns are getting too brown, cover with foil.
- Remove from the oven and allow to cool for about 10 minutes. Melt the apricot jam in the microwave with just a splash of water, then brush it onto the top of the warm buns. Allow the buns to cool.
- In a small bowl, whisk together the icing sugar, orange zest, and enough milk to make a glaze. Drizzle the icing over the cooled buns and serve.
Frequently Asked Questions
What pears work best, and how do I keep the filling from getting watery?
Choose firm pears that hold their shape, like Bosc or Anjou. Dice them small, pat them dry, and if your pears are very juicy, you can toss them with a teaspoon of flour before sprinkling over the dough.
Do I have to use bread flour, or will all-purpose flour work?
Bread flour gives a touch more structure and chew, which is lovely here. All-purpose flour will still make a tender bun, just slightly softer; if using it, be careful not to add too much flour during kneading so the dough stays soft and smooth.
My buns baked up dense or pale. What went wrong?
They were likely underproofed, or the yeast struggled. Give the dough time in a warm, draft-free spot until it truly doubles. Make sure the milk isn’t hotter than warm to the touch, and knead until the dough is smooth and elastic. Bake until the centers look set and the tops are golden; tent with foil if they brown too quickly.
More Buns You’ll Love
- Pumpkin Cinnamon Rolls
- Salted Caramel Pecan Sticky Buns
- Cranberry Sweet Rolls
- Cheese-Filled Pull-Apart Rolls
- Cinnamon Bites
Well, I guess now we’re ready to be contestants on the Great British Bake Off. Right? Ha! Maybe we need a bit more practice. I hope you’ll give these Chelsea Buns with Pears and Raisins a try! After you finish enjoying them, I’d sure love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Chelsea Buns with Pears and Raisins
Ingredients
- 3 3/4 cups bread flour
- 1 teaspoon salt
- 1 packet active dry yeast (2 1/2 teaspoons)
- 1 1/4 cup whole milk
- 3 tablespoons unsalted butter
- 1 egg
- baking spray
Filling:
- 2 tablespoons unsalted butter melted
- 1 orange zested
- 1/3 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 2 pears peeled, cored, and diced
- ¾ cup raisins
Glaze:
- 1 tablespoon apricot jam
- 1 cup confectioners’ sugar
- 1 orange zested
- 2-3 tablespoons whole milk
Instructions
- Begin by adding the flour, salt, and yeast to a large mixing bowl. Whisk to combine.
- Add the milk and butter to a small saucepan. Heat on low until the butter is melted. Allow this mixture to cool to about 110-120 degrees F, then pour into the flour mixture. Add the egg and stir until it comes together as a soft dough.
- Transfer the dough to a lightly floured surface and knead for about five minutes. Place the dough into a greased bowl, cover with plastic wrap, and set in a warm place to rise for one hour or until doubled in size.
- Once doubled in size, place the dough on a lightly floured surface and roll it into a 12×8-inch rectangle.
- Brush the surface with the melted butter, then sprinkle with the brown sugar, orange zest, and cinnamon, followed by the pears and raisins.
- Starting with the longer side of the dough, roll up the dough tightly. If needed, trim off the uneven ends, then cut into 10 rolls.
- Spray a large (9 x 13 or equivalent) baking pan with baking spray. Place the buns into the pan, cut side up, leaving space between each to allow them to rise.
- Cover loosely with a piece of plastic wrap or towel and leave in a warm place to rise for about 30 minutes.
- Preheat your oven to 350 degrees F.
- Place the risen buns in the oven and bake for 20-25 minutes or until golden brown and baked through. If the buns are getting too brown, cover with foil.
- Remove from the oven and allow to cool for about 10 minutes. Melt the apricot jam in the microwave with just a splash of water, then brush the jam onto the top of the warm buns. Allow the buns to cool.
- In a small bowl, whisk together the icing sugar, orange zest, and enough milk to make a glaze. Drizzle the icing over the cooled buns and serve.
These sound delicious, I’m looking forward to making them. I really enjoy your posts.