Applications & RecipesAllSavoury

Malted Chelsea Buns

Nuttimalt adds an interesting, rustic appearance and introduces a nutty flavour and added textural bite. Malt extract creates extra colour, improves shine and introduces a warm and comforting flavour.
Preparation Time
30 minutes
Cooking Time
30 Minutes
Skill Level
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For the Dough
500g Bread Flour
1 tsp of Salt
7g fast acting Yeast
260ml Milk
40g Unsalted Butter
50g Nuttimalt
20g Light Malt Extract
1 Egg

For the Filling
250g Mixed Dried Fruit soaked in 60g warm Malt Extract
75g Soft Brown Sugar
10g Cinnamon
30g Malt Extract (warmed) for brushing the dough


For the Dough: In a bowl, mix together the flour, salt, yeast and Nuttimalt. In a pan, gently warm the milk, butter and malt extract and pour over the flour mixture. Bring together until a soft dough is formed. Tip the dough on to a work surface and knead until smooth and elastic. Place the dough into an oiled bowl and leave to rise until doubled in size.

To Add the Filling: Soak the mixed dried fruit in 60g warm malt extract. Once the dough has risen, place on a work surface, flatten, then roll into a rectangle, about 30 cm x 20cm. Using a pastry brush, brush the surface of the dough with some warm malt extract then dust with sugar and cinnamon and then add the soaked mixed fruit. Working from the furthest away edge, roll the dough towards you, keeping it as tight as possible. With a sharp knife, cut to 4cm pieces and place each piece into a greased tray and leave to rise for another 30 minutes. Finally bake in the oven for 20-25 minutes until golden brown. Remove from oven and allow to cool.

You can decorate with a simple icing sugar and water mix, or brush with some more warmed extract for an extra gloss and light malty flavour.

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