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smoked salmon and cream cheese chelsea buns

Smoked Salmon And Cream Cheese Chelsea Buns

  • Prep Time: 2 hours 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 12 buns 1x


  • 500g/1lb strong white flour, plus extra for dusting
  • 1tsp salt
  • 7g/¼oz dried yeast
  • 300ml/10fl oz milk
  • 40g/1½oz unsalted butter
  • 1 beaten egg
  • vegetable oil (for greasing)

For the filling

  • 200g / 7 oz Cream cheese
  • 1 small bunch of chives (finely sliced)
  • zest and juice of 1 lemon
  • a couple of turns of black pepper
  • 75g / 3oz spinach
  • 350g / 12 oz smoked salmon


  1. Sift the flour and salt into a large bowl then make a well in the centre and add the yeast.
  2. Melt the butter gently in a pot then add the milk and heat the mixture till its lukewarm.
  3. Add the milk and beaten egg to the flour and stir the mixture well until it forms a sticky dough.
  4. Turn the dough out on to a well floured surface and knead it until its smooth and elastic this should take you about five minutes.
  5. Place your dough into a well oiled bowl and leave it in a warm place till its doubled in size.
  6. While the dough is proving you can make the filling for the chelsea buns by combining the cream cheese, chives, black pepper, and the lemon juice / zest.
  7. When the dough is ready knock it back to its original size and roll it out into a rectangle 5mm / 1/4in thick.
  8. Spread the rectangle of dough with an even layer of the cream cheese mix, followed by the spinach, and finally the smoked salmon
  9. Once layered, roll up the dough up tightly into a square cylinder shape and cut it into 12 equal sized buns about an inch and a half (4cm) wide.
  10. Place your buns on a lightly oiled baking tray allowing a little space between each one. Cover with a damp tea towel and prove them a second time till they’ve doubled in size.
  11. Bake at 190c for about 25 minutes till golden.