This air fryer Chelsea bun is a British classic reimagined for the modern kitchen. Soft, buttery dough is swirled with a spiced brown sugar filling and studded with currants and candied peel, then baked in the air fryer until golden and sticky. The hot air circulation creates a beautifully tender crumb with a slightly crisp exterior, and the buns are finished with a simple glaze for that iconic Chelsea bun finish.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus extra for dusting
- ¼ cup (50 g) granulated sugar
- 1 packet (2 ¼ tsp / 7 g) instant yeast
- 1 tsp salt
- ½ cup (120 ml) whole milk, lukewarm
- ¼ cup (60 ml) water, lukewarm
- 1 large egg, lightly beaten
- 3 tbsp (42 g) unsalted butter, melted and cooled slightly
- For the filling:
- 3 tbsp (42 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar, packed
- 1 tbsp ground cinnamon
- 1 tsp ground mixed spice (or allspice)
- 1 cup (150 g) currants or raisins
- ½ cup (75 g) candied mixed peel
- For the glaze:
- 3 tbsp (45 g) honey or golden syrup
- 1 tbsp (15 ml) water
Instructions
- In a large bowl, whisk together the flour, sugar, yeast, and salt. Make a well in the center.
- Add the lukewarm milk, water, beaten egg, and melted butter to the well. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should feel soft and slightly tacky but not sticky. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough. On a floured surface, roll it into a rectangle about 12 x 9 inches (30 x 23 cm) and ¼ inch (6 mm) thick.
- Spread the softened butter evenly over the dough. Sprinkle with the brown sugar, cinnamon, mixed spice, currants, and candied peel, pressing the filling gently into the dough.
- Starting from a long edge, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife, cut the log into 8 equal slices.
- Line the air fryer basket with a parchment paper round (cut to fit). Place the buns in the basket, cut-side up, leaving a little space between each. You may need to cook in two batches depending on your air fryer size.
- Cover the basket with a clean kitchen towel and let the buns rise for 20–30 minutes, until puffy.
- Preheat the air fryer to 320°F (160°C). If your air fryer doesn’t have a preheat setting, just let it run empty for 3 minutes.
- Bake the buns for 12–15 minutes, until golden brown and cooked through. The internal temperature should read 190°F (88°C) if checked with a thermometer (bread is done at 190–200°F).
- While the buns bake, make the glaze: stir the honey and water together in a small bowl.
- As soon as the buns come out of the air fryer, brush them generously with the glaze. Let them cool in the basket for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm.
Tips
- Dough consistency: If the dough feels too dry, add a teaspoon of water at a time. If too sticky, add a little flour. The dough should be soft but not sticky after kneading.
- Yeast: Use instant yeast (also called rapid-rise or bread machine yeast) for best results. If using active dry yeast, dissolve it in the lukewarm water with a pinch of sugar for 5 minutes before adding.
- Air fryer size: If your air fryer is small, cook the buns in batches. Keep the uncooked buns covered with a towel while the first batch cooks.
- Glaze: For a more traditional sticky finish, use golden syrup instead of honey. Warm the syrup slightly to make it easier to brush.
Serving Suggestions
These Chelsea buns are best enjoyed warm, right after glazing. Serve them for breakfast or afternoon tea with a cup of black tea or coffee. They also pair beautifully with a dollop of clotted cream or a spoonful of lemon curd on the side.
Variations
- Spiced orange: Replace the candied peel with 1 tablespoon of finely grated orange zest and add ½ teaspoon of ground cardamom to the filling.
- Chocolate Chelsea buns: Swap the currants and peel for ½ cup (90 g) of dark chocolate chips and add 1 tablespoon of cocoa powder to the filling.
- Apple and cinnamon: Add 1 small apple, peeled and finely chopped, to the filling along with the cinnamon. Omit the candied peel.
- Vegan version: Use plant-based butter and milk, and replace the egg with ¼ cup (60 ml) of unsweetened applesauce or a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
Storage and Reheating
Store leftover Chelsea buns in an airtight container at room temperature for up to 2 days. To reheat, place them in the air fryer at 300°F (150°C) for 3–4 minutes, or microwave for 15–20 seconds. For longer storage, wrap the buns individually in plastic wrap and freeze for up to 1 month. Thaw at room temperature and reheat as above.
Frequently Asked Questions
Can I use bread flour instead of all-purpose? Yes, bread flour will give a chewier texture, which some people prefer. You may need to add an extra tablespoon of milk to compensate for the higher protein content.
Why did my buns come out dry? Overbaking is the most common cause. Air fryers vary in temperature, so start checking at 12 minutes. Also, make sure you brush the glaze on while the buns are still hot—it adds moisture.
Can I make the dough ahead of time? Yes, you can prepare the dough and let it rise in the refrigerator overnight. The next day, proceed with rolling and shaping. The cold dough may need an extra 10 minutes of rising time.
Do I need to flip the buns during cooking? No, the air fryer circulates heat evenly. If your air fryer has hot spots, you can rotate the basket halfway through, but it’s not necessary.
Can I use a different dried fruit? Absolutely. Dried cranberries, chopped dates, or chopped apricots all work well. If using larger fruits, chop them into small pieces to distribute evenly.
What if I don’t have mixed spice? Make your own by combining ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground ginger.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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