First baked in the 18th century at the Bun House in Chelsea, London, favoured by Hanoverian royalty. 'Chelsea bun'.
Soft, pull-apart bread spirals open to reveal sweet, spiced layers studded with juicy currants, all under a sticky sugar glaze. It is comforting and gently fragrant, halfway between a bread and a cake.
Yeast fermentation and an egg-and-butter enriched dough give a soft, tender crumb, while baking the slices packed together keeps them moist and the hot syrup glaze sets into a sticky sheen.
Variations
With mixed dried fruit, with icing instead of syrup, cinnamon-heavy versions, Bath-bun relatives, modern stuffed flavours
On the Palate
Where Chelsea Bun sits in the British flavor cloud
Ingredients
Serves 9
How it's made
8 steps · 30 min active · 120 min waiting
- 110 min
Warm the milk and mix with yeast, then combine with flour, sugar, butter and egg to make an enriched dough.
- 260 min
Knead until smooth and elastic, then leave to rise until doubled in size.
- 34 min
Roll the risen dough into a large rectangle.
- 44 min
Brush with melted butter and scatter with currants, brown sugar and mixed spice.
- 53 min
Roll up the dough tightly from the long edge into a log.
- 65 min
Cut into thick slices and pack them cut-side up in a buttered tin.
- 730 min
Prove again briefly, then bake at 190C until golden and risen.
- 84 min
Brush the hot buns with sugar syrup and cool before pulling apart.
