Olive Magazine
Citrussy chelsea buns on a board next to a small plate with a single bun and fork

Citrussy Chelsea buns

Published: April 25, 2022 at 2:14 pm
  • Preparation and cooking time
    • Total time
    • + proving
  • A little effort
  • Makes 10

Fiori di Sicilia is a citrus extract that tastes of lemon, orange, bergamot and vanilla, with hints of liquorice – it's what gives these sticky chelsea buns a zingy edge

  • Vegetarian
Nutrition: Per bun

Try these citrussy Chelsea buns, then check out our cardamom buns, Chelsea buns and cinnamon buns and more afternoon tea recipes.


  • 250g mixed dried fruit and peel
  • 1 lemon, zested and juiced (you’ll need 2 tsp of zest and 3 tbsp of juice)
  • 2 tsp fiori di Sicilia
  • 225ml whole milk, warmed
  • 10g fast-action dried yeast
  • 125g unsalted butter, softened, plus extra melted butter for brushing
  • 500g strong white bread flour
  • 135g caster sugar
  • 1 egg, plus 1 egg yolk, beaten
  • 4 tbsp marmalade, warmed


  • STEP 1

    For the filling, mix together the dried fruit and peel, lemon juice, 1 tsp of lemon zest and 1 tsp of fiori di Sicilia. Whisk together the milk and yeast in a jug and leave somewhere warm for 10 minutes until frothy. Meanwhile, melt 75g of the butter over a low heat with the remaining fiori di Sicilia and lemon zest.

  • STEP 2

    In the bowl of a stand mixer fitted with a dough hook, mix the flour with 70g of the sugar and 1 tsp of fine sea salt. Add the milk, melted butter mixture and beaten egg. Mix slowly to form a rough dough, then increase the speed for 5-6 minutes, kneading until the dough is smooth and elastic.

  • STEP 3

    Brush with some melted butter, cover and prove for 1 hour in a warm place until doubled in size. Punch down, then roll out into a 40cm x 40cm square. Heat the oven to 180C/fan 160C/gas 4. Spread 50g of butter over the dough, then top with 65g of sugar and the filling. Roll tightly from the top edge downwards into a log, then slice into 10 large buns.

  • STEP 4

    Arrange in a deep 20cm x 30cm baking tray lined with baking paper, cover with a tea towel and leave to prove for 30 minutes. Bake for 18-20 minutes or until golden. Cool on a rack and brush with warm marmalade.

Check out our top afternoon tea recipes

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