Grey Lady Chelsea Buns
Makes 12 buns
  • 4 cups (508 grams) bread flour
  • 2 tablespoons (24 grams) granulated sugar
  • 2¼ teaspoons (7 grams) instant yeast
  • 1 teaspoon (3 grams) kosher salt
  • 1¼ cups (300 grams) warm whole milk (120°F/49°C to 125°F/52°C)
  • ¼ cup (57 grams) unsalted butter, melted
  • 1 large egg (50 grams), room temperature
  • Tea Jelly Filling (recipe follows)
  • ¼ cup (80 grams) Lady Grey Tea Jelly (recipe follows), melted
  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar, yeast, and salt.
  2. In a large measuring cup, stir together warm milk and melted butter. With mixer on low speed, slowly add warm milk mixture and egg to flour mixture, beating until a soft dough forms and stopping to scrape sides of bowl. Increase mixer speed to medium, and beat until smooth and elastic, about 7 minutes.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  4. Line a rimmed baking sheet with parchment paper.
  5. On a lightly floured surface, roll dough into a 14×10-inch rectangle. Spread Tea Jelly Filling onto dough, leaving a ½-inch border on one long side. Starting with opposite long side, roll up dough, jelly roll style; pinch seam to seal. Trim ends; slice into 12 buns, and place on prepared pan. Let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
  6. Preheat oven to 375°F (190°C).
  7. Bake until golden brown and puffed, 20 to 25 minutes. Brush with melted Lady Grey Tea Jelly. Remove from pans, and let cool slightly on a wire rack. Serve warm. Store in an airtight container at room temperature for up to 5 days.
Recipe by Bake from Scratch at