Pesto Chelsea Buns

Name: Pesto Chelsea Buns
Prep time: 25 min
Cook time: 28 min
Total time: 123 min
Yield: 9
Cuisine: British
Ingredients: 500 g strong white bread flour; 7 g fast action dried yeast; 10 g salt; 10 g sugar; 300 ml warm milk; 50 g soft butter; 1 Unit egg; 150 g basil pesto (classic or wild garlic); 80 g grated parmesan (or vegetarian alternative); 40 g pine nuts (lightly toasted); 1 Bunch basil leaves (extra)

by katplaystennis • 2026

Soy-Free

Why some badges are missing

Not vegan: grated parmesan (usually made with animal rennet) → try vegan parmesan-style cheese (or nutritional yeast)
Not vegetarian: grated parmesan (usually made with animal rennet) → try vegetarian hard cheese (Italian-style, made without animal rennet)
Not gluten-free: strong white bread flour → try gluten-free plain flour
Not dairy-free: warm milk → try oat milk
Not egg-free: egg → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not nut-free: basil pesto → try nut-free pesto
Not low-FODMAP: strong white bread flour → try gluten-free plain flour
Not low-histamine: grated parmesan
Not low-GI / diabetic-friendly: strong white bread flour → try wholemeal flour
Not kidney-friendly: salt → try salt-free herb seasoning (or lemon zest and black pepper)

Based on listed ingredients — always check labels for allergies.

Prep

25m

Cook

28m

Rest

70m

Serves

Rating

—

Total time · 53m

Ingredients

Kitchen Help

Shopping list

500 g strong white bread flour
7 g fast action dried yeast
10 g salt
10 g sugar
300 ml warm milk
50 g soft butter
1 Unit egg
150 g basil pesto — classic or wild garlic
80 g grated parmesan — or vegetarian alternative
40 g pine nuts — lightly toasted
1 Bunch basil leaves — extra

Tools

· mixing bowl
· rolling pin
· baking tin

Instructions

Step by step

1
Mix dough: Combine flour, yeast, sugar, salt. Add warm milk, butter, egg. Knead 8 to until smooth and elastic.
2
Cover, rest for until doubled in size.
3
Roll on a floured surface to a 40 x 30cm rectangle.
4
Spread the pesto edge to edge, scatter parmesan and most pine nuts.
5
Roll tightly from long edge into log, cut into 9 equal swirls.
6
Place cut side up in lined 23cm round tin, close together. Prove for another 30 to .
7
Brush with milk, top with remaining pine nuts. Bake at 200C fan 180C for 22 to until golden.
8
Cool , scatter basil and more parmesan. Best warm.
9
For extra Chelsea stickiness, brush hot buns with a little warm honey or olive oil.

Per serving

serves 9

Calories

367kcal

Protein

11.8g

Carbs

42.2g

Fat

17.9g

Fibre

1.5g

Sugar

1.1g

Sodium

420mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

#Baking #Bread #Vegetarian #British