Lady Grey Chelsea Buns

Lady Grey Chelsea Buns

We added golden raisins and Lady Grey Tea Jelly to the standard currant bun, a sticky, sweet treat often enjoyed at teatime. Proof the dough in the refrigerator overnight for an impressive and quick breakfast. Find more way to bake with tea in our 2018 January/February Issue, here!

Lady Grey Chelsea Buns
Makes 12 buns
  • 4 cups (508 grams) strong/bread flour
  • 2 tablespoons (24 grams) granulated sugar
  • 2¼ teaspoons (4.5 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)
  • 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 milk mixture and egg to flour mixture, beating until a soft dough forms, stopping to scrape sides of bowl, if necessary. Increase mixer speed to medium, and beat until smooth and elastic, about 7 minutes. 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. (Alternatively, let dough rise overnight in the refrigerator. Allow to come to room temperature.)
  3. Line a rimmed baking sheet with parchment paper.
  4. On a lightly floured surface, roll dough into a 14x10-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, and slice into 12 rolls. Place on prepared pan. Let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
  5. Preheat oven to 375°F (190°C).
  6. Bake until golden brown and puffed, 20 to 25 minutes. Brush with melted Lady Grey Tea Jelly. Let cool slightly on a wire rack. Serve warm. Store in an airtight container at room temperature for up to 5 days.

Tea Jelly Filling
Makes about 1 cup
  • 1 cup (240 grams) water
  • 2 bags (4 grams) Lady Grey tea
  • ½ cup (64 grams) golden raisins
  • ½ cup (64 grams) currants
  • ¼ cup (57 grams) unsalted butter, softened
  • ¼ cup (80 grams) Lady Grey Tea Jelly (recipe follows), room temperature
  • ¼ cup (55 grams) firmly packed light brown sugar
  1. In a small saucepan, bring 1 cup (240 grams) water and tea bags to a boil over high heat; discard tea bags. Add raisins and currants. Reduce heat to low; simmer until fruit is plump, 15 to 20 minutes. Remove from heat, and let cool for 10 minutes.
  2. In a small bowl, stir together rehydrated fruit, butter, Lady Grey Tea Jelly, and brown sugar. Use immediately.

Lady Grey Tea Jelly
Makes about 3 cups
  • 1¾ cups (420 grams) water
  • 12 bags (24 grams) Lady Grey tea
  • 3 cups (600 grams) granulated sugar
  • 2 tablespoons (12 grams) lemon zest
  • ¼ cup (60 grams) fresh lemon juice
  • 1 tablespoon (2 grams) grated fresh ginger
  • 1 (3-ounce) package (86 grams) liquid pectin
  1. In a medium saucepan, bring 1¾ cups (420 grams) water and tea bags to a boil over high heat; remove from heat. Cover and let steep for 30 minutes; remove tea bags, gently pressing to release any excess tea.
  2. Add sugar, lemon zest and juice, and ginger; bring to a boil over medium heat. Cook until sugar is dissolved for 2 minutes; remove from heat, and stir in pectin. Return to a boil; cook, stirring constantly, until slightly thickened, 1 to 2 minutes. Let cool completely. Cover and refrigerate until set, about 4 hours.



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