Blueberry & Candied Orange Chelsea Buns Recipe

Method

Soft, buttery brioche swirled with silky vanilla pastry cream, brown sugar, and bursts of fruit. These gorgeous rolls are the kind of bake that make weekends feel special.

Each roll is studded with tangy blueberries and jewel-like cubes of candied orange peel, bringing zingy contrast to the sweet, pillowy dough. Baked until golden and generously drizzled with vanilla glaze, they're a showstopper for brunch, a treat with coffee or a sweet pick-me-up any time of day.

Perfect for sharing — though you might not want to!

How to Make Blueberry & Candied Orange Brioche Rolls:

Ingredients

Brioche Dough

• 250 g whole milk
• 7 g instant yeast
• 60 g sugar
• 400 g plain flour
• 160 g strong white bread flour
• 1 tsp salt
• 2 eggs
• 1 tsp Norohy Organic Madagascan Vanilla Bean Paste 
• 120 g unsalted butter

Pastry Cream Filling

• 110 g sugar
• 40 g cornflour
• 6 egg yolks
• 410 g whole milk
• 1 Norohy Organic Madagascan Vanilla Bean Pod
• ½ tsp salt
• 20 g unsalted butter

Filling

• 50 g brown sugar
• 100 g Blueberries with Dextrose
• 100 g Candied Orange Peel Cubes 

Glaze

• 315 g icing sugar
• ¼ tsp Norohy Vanilla Bean Paste 
• 3–4 tbsp whole milk

Method

Brioche Dough

1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, sugar, flours, salt, eggs, and vanilla.
2. Mix on medium speed for 6–7 minutes, until the dough comes together.
3. Add the butter gradually, one piece at a time, waiting until each is almost incorporated before adding the next. Mix for another 6–7 minutes until smooth and elastic.
4. Lightly grease a medium bowl. Shape the dough into a ball, place it in the bowl, cover with cling film and rest at room temperature for 20 minutes, then refrigerate for at least 3 hours (or overnight).

Pastry Cream Filling

1. In a medium bowl, whisk together the sugar and cornflour. Add the egg yolks and whisk until combined.
2. In a pan, heat the milk, vanilla pod and salt until just simmering at the edges — do not boil.
3. Whisking constantly, pour half the hot milk into the egg mixture to temper it. Return the mixture to the pan and cook over medium heat, whisking constantly until thick.
4. Remove from heat and whisk in the butter until smooth. Transfer to a bowl, press cling film directly onto the surface, and chill until set (ideally overnight).

Assembly & Baking

1. Lightly grease and line a 23 × 35 cm (9 × 13") baking dish.
2. Roll the chilled dough out on a lightly floured surface to a 60 × 40 cm rectangle. If it resists, rest it for 5 minutes and continue rolling.
3. Spread the pastry cream evenly over the dough. Sprinkle with brown sugar, Blueberries with Dextrose (https://www.keylink.org/product/blueberries-with-dextrose?id=SCF0832&=) and Candied Orange Peel (https://www.keylink.org/product/candied-orange-peel-cubes-drained?id=SCF0814A&=).
4. Roll up tightly from the long side and cut into 12 equal pieces. Arrange in the baking dish.
5. Leave to rise in a warm spot for 45–60 minutes, until puffy and springy to the touch.
6. Preheat the oven to 180 °C (160 °C fan). Bake for 30–35 minutes, covering with foil after 20 minutes if browning too quickly.
7. Cool for 10 minutes. Meanwhile, whisk the icing sugar, vanilla and 3 tbsp milk until smooth, adding more milk for a thinner glaze.
8. Spread over the warm rolls and serve. Best enjoyed fresh, but will keep for a day.