Elderflower Gin Chelsea Buns Recipe
These Elderflower Gin Chelsea Buns are a sophisticated update to the British bakery classic, combining soft, buttery dough with a zesty fruit filling and a botanical gin glaze. The fragrant elderflower adds a delicate floral note that perfectly complements the juniper-led gin for a truly decadent tea-time treat.
- Prep
- 150 min
- Bake
- 25 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 345 kcal
Method
In a small bowl, combine the dried currants with 2 tablespoons of gin. Let them soak for at least 1 hour.
In a large stand mixer bowl, combine the flour, yeast, and 50g of sugar. Add the lukewarm milk, melted butter, and beaten egg. Knead with a dough hook for 8-10 minutes until smooth and elastic.
Cover the dough and let it rise in a warm place for 1.5 hours or until doubled in size.
Punch down the dough and roll it out on a floured surface into a rectangle roughly 30cm x 40cm.
Spread 25g of softened butter over the dough, then sprinkle with the remaining brown sugar, lemon zest, and the gin-soaked currants.
Roll the dough up tightly from the long edge into a log. Cut into 12 even slices and place them cut-side up in a greased baking tin.
Cover and let rise for another 45 minutes while preheating the oven to 190°C (375°F).
Bake for 20-25 minutes until golden brown.
While the buns bake, whisk the icing sugar with the elderflower cordial and the remaining 2 tablespoons of gin to create a thick glaze.
Brush the glaze generously over the buns while they are still warm from the oven.
Notes from the kitchen
Ensure your milk is between 37-43°C; any hotter will kill the yeast.
For an extra botanical punch, use a gin that has strong citrus or floral notes.
If the glaze is too thin, add more icing sugar one tablespoon at a time until it reaches a coating consistency.
Do not drain the gin from the currants before adding them to the filling; that liquid is packed with flavor.
