These buns use a lightly enriched spelt dough, which handles almost the same as white flour dough but carries a faint nutty depth that plain wheat can’t match.
The filling is straightforward: shop-bought or homemade mincemeat spread directly onto the rolled dough, then rolled tight and sliced. No extra fat, no extra sugar needed because the mincemeat does the work.
They bake into a pull-apart tray of soft, golden buns with a sticky glaze. The texture stays open and light, not dense. Warm from the oven is the best time, but they hold well overnight too.
This is a good bake for the weeks between November and Christmas, or any morning you want something with a bit of spice and fruit.
Why You’ll Love This Recipe
- Spelt dough stays soft without over-working or chilling
- Mincemeat filling needs no prep beyond spreading
- Bakes in one tray for easy pull-apart serving
- Freezer-friendly before or after baking
Ingredient Notes
- White spelt flour: White spelt flour gives a soft crumb close to plain wheat flour. Wholegrain spelt works but produces a denser, slightly drier bun – if you use it, add an extra tablespoon of milk.
- Mincemeat: Any shop-bought mincemeat works here. For a less sweet result, use a good-quality one with visible peel and brandy. Homemade mincemeat that’s been sitting a few weeks gives the most depth.
- Fast-action dried yeast: One 7 g sachet is enough for this quantity of flour. Don’t use fresh yeast unless you convert the amount – fresh requires roughly three times the weight.
- Whole milk: Whole milk gives the richest crumb. You can use oat milk or a 50/50 mix of water and milk if needed, though the dough will be slightly less pillowy.
- Unsalted butter: Butter enriches the dough and helps the buns stay soft the next day. For a dairy-free version, use a firm plant butter such as Naturli block.
- Demerara sugar (for glaze): A simple glaze of water and demerara sugar gives a light, slightly crunchy finish. Golden syrup or apricot jam thinned with water are good alternatives.
Spelt Mincemeat Chelsea Buns
Description
Spelt flour keeps the dough soft without being heavy, and the mincemeat filling stays moist through baking so every layer carries fruit and spice right to the edge.
Ingredients
Dough
Filling
Glaze
Instructions
Make the dough
- Combine the white spelt flour, yeast, caster sugar, and salt in a large bowl. Make a well in the centre.
- Pour the warm milk into the well, add the beaten egg, and stir until a shaggy dough forms.
- Add the softened butter pieces and knead by hand for 10 minutes, or in a stand mixer with a dough hook on medium speed for 6 minutes, until the dough is smooth, slightly tacky, and springs back when pressed.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean tea towel, and leave in a warm spot for 1 hour until doubled in size.
Shape and fill
- Lightly flour the work surface. Tip the dough out and press it flat to knock out the air.
- Roll the dough to a rectangle of roughly 30 x 40 cm, keeping the thickness even.
- Stir the mixed spice into the mincemeat if using, then spread the mincemeat evenly over the dough surface, leaving a 1 cm border along the far long edge.
- Roll the dough tightly from the near long edge towards the far edge to form a log. Press the seam gently to seal.
- Using a bench scraper or sharp knife, cut the log into 12 equal pieces, each about 4 cm wide.
- Arrange the pieces cut-side up in a lightly greased 23 x 33 cm baking tin, placed close together but not squashed. Cover and leave to proof for 45 minutes until puffy and the buns are touching.
Bake and glaze
- Heat the oven to 190 C / 375 F.
- Bake the buns for 22 to 25 minutes until the tops are deep golden brown and the internal temperature reads at least 88 C / 190 F.
- While the buns bake, stir the demerara sugar and water together in a small saucepan over low heat for 2 minutes until the sugar dissolves. Remove from heat.
- As soon as the buns come out of the oven, brush the glaze generously over the tops. Leave in the tin for 5 minutes, then pull apart and serve warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 285kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Cholesterol 35mg12%
- Sodium 160mg7%
- Potassium 175mg5%
- Total Carbohydrate 51g17%
- Dietary Fiber 3g12%
- Sugars 22g
- Protein 7g15%
- Vitamin A 200 IU
- Calcium 55 mg
- Iron 2 mg
- Vitamin D 12 IU
- Vitamin E 0.5 mg
- Vitamin K 2 mcg
- Thiamin 0.2 mg
- Riboflavin 0.15 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 18 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 140 mg
- Magnesium 30 mg
- Zinc 1.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Don't skip the second proof in the tin - it determines whether buns rise tall or stay flat.
- Mincemeat with added brandy or rum deepens the flavour noticeably after baking.
- Slice buns to exactly 4 cm wide so all 12 fit the tin without gaps.
- Brush glaze twice for a stickier, more defined finish on the tops.
- Dough is ready to shape when it pulls away cleanly from the bowl sides.
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