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Choc Date Chelsea



14 portion(s)


  • 100g water
  • 200g full cream milk
  • 10g dried yeast
  • 80g sugar
  • 500g bakers flour
  • 1 heaped teaspoon salt


  • 100g dates
  • 100g chock buds
  • 100g Butter
  • 60g sugar
  • 3 tablespoons finely ground cinnamon


  • 3 heaped teaspoons sugar
  • 20g water
  • 20g vanilla sugar
  • 6
    1h 15min
    Preparation 55min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

  1. Place water, milk, yeast and sugar into the bowl. mix 10sec / 37°c / speed 3

  2. Mix a further 3min / 37°c /Gentle stir setting

  3. Add flour and salt to combine 10 sec / speed 6

  4. Knead 2 min / Dough mode

  5. Place in the center of your thermomt and lightly wrap. Leave somewhere warm to rise for 30 min. (make the filling in this time)

  6. Roll out the dough on the thermomat in a rectangle shape to a thickness of approx 7mm

  7. Spread the filling out evenly with the spatula

  8. Slice lengthways with the spatula 7 strips with a width of approximately 4-5cm. Then cut down the middle so there are 14 shorter strips altogether.

  9. Roll each strip into a mini roll and place them loosly inside a 22cm high side cake tin (greased and floured first if not using non stick)

  10. Pop your thermomat over the top of the tin and let rise another 20 min

  11. Bake in 180°c over for approximately 20 min. When ready, they will be browned on the top and have a hollow sound when tapped (like bread).

  12. As soon as it come out of the oven, brush the icing over the bun and sprikle with the vanilla sugar

  13. Filling
  14. Chop the dates on speed 8 / 5 sec

  15. Add remaining ingredients

  16. Blend 20 sec / speed 4 Counter-clockwise operation

  17. Icing
  18. Add the plain sugar to 20g boiling water in a cup


Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now


Tip 1. Vanilla sugar is easily made by placing a vanilla pod cut in half into a small jar of suar (sealed) for a minimum of 2 weeks. I just leave mine in there and top up the sugar when it gets low.


Tip 2. Dates can be replaced with sultanas, dried apple etc.


Tip 3. the bun can be iced with icing of your choice of flavour/colour


Tip 3. No need to rinse the bowl between preparation steps. it doesn't matter if there are tiny bits of dough in the bowl when you make the filling.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • kids helped roll it... so it came out a bit...

    Submitted by HieFamily on 15. July 2017 - 22:28.

    kids helped roll it... so it came out a bit haphazzard, but the taste was still awesome! the in-laws loved it too Cool

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  • I had to make 2 of these.

    Submitted by Skyladona on 5. May 2015 - 10:38.

    I had to make 2 of these. When my family tasted it they ate it all! My son said it was the best Chelsea bun he ever had, and asked me to make one for school to share with his friends (which I did). Can't beleive it was that easy to produce something so delicious that I would pay $10 or so for at the store. Many thanks for sharing tmrc_emoticons.)

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