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Coffee and Walnut Chelsea Buns

Coffee and Walnut Chelsea Buns

Serves: 12

Level: medium

Prep Time: 20 minutes plus proving
Cook Time: 20-25 minutes


  • 200ml whole milk
  • 50g butter
  • 450g strong white bread flour
  • 7g sachet dried yeast
  • 50g light brown soft sugar
  • 1 medium egg yolk
  • 3 tbsp Camp Chicory & Coffee Essence
  • 1 tbsp maple syrup

Filling and icing

  • 150g walnuts, chopped
  • 100g sultanas
  • 4 tbsp light brown soft sugar (55g)
  • 1 tbsp Camp Chicory & Coffee Essence + 1 tsp
  • 3 tbsp icing sugar (45g)


  1. 1. Warm the milk and butter in a small saucepan until butter has melted, set aside.
  2. 2. Place the flour, yeast, sugar and pinch of salt in the bowl of a free-standing mixer fitted with a dough hook. Stir in the milk mixture, egg yolk and Camp essence to give a rough dough the knead for 10 minutes.
  3. 3. Set aside in a greased bowl, cover and leave for 1 hour or until doubled in size. For the filling, mix together the walnuts, sultanas, sugar, 1 tbsp Camp essence and 2 tbsp boiling water, set aside.
  4. 4. Knead the dough to knock out any air bubbles then roll out on a lightly floured surface to a 40x30cm rectangle. Spread over the filling and roll up from the long edge. Cut into 12 and place in a lined 28x23cm tin, cut side down leaving space between each one. Cover with clingflim and set aside for 1 hour or until doubled in size.
  5. 5. Preheat the oven to 180oC, gas mark 4.
  6. 6. Bake for 20-25 minutes until browned, remove from the oven and brush with maple syrup and allow to cool.
  7. 7. Mix the remaining 1 tsp Camp essence with the icing sugar and 1 tsp water to give a paste just thick enough to drizzle, then drizzle this over the buns to serve.

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