Chelsea Buns


dry ingredients

amount ingredient
480 g flour
50 g sugar
75 g butter (soft)
0.5 teaspoons salt



amount ingredient
80 g oat milk
130 g water (warm)
2 teaspoons yeast

mix, let rest for a few minutes

egg replacement

amount ingredient
50 g chickpea flour
70 g oat milk

mix, let rest for a few minutes

Mix all dry and liquid ingredients, knead, let rest for 1 hour.


amount ingredient
60 g butter (soft)
50 g sugar (mix of brown+normal)
1-2 teaspoons cinnamon
1/2 cup or more raisins (optional)
1/2 cup or more pecans (optional)

Role out dough into a rectangle until 0.5-1 cm thick. Add butter, sprinkle sugar and cinnamon on top, add raisins and pecans.

Role up, pinch seam. Cut into 10-15 pieces. Place into baking tin that has been greased with coconut oil. There should be a bit of space between the buns.

Let rest for 30 minutes.

Bake for 25-30 minutes at 350 ℉.



Figure 1: before bake…


Figure 2: after bake: too crowded


Figure 3: after rise


Figure 4: after bake