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
- 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.
Watch outKnead until the dough turns smooth and springs back, and let it rise until doubled — under-risen dough bakes dense and tight.
- 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.
Watch outRoll the log up tight from the long edge — a loose roll leaves gaps and the buns unravel as they bake.
- 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.
Watch outBake until deep golden and the buns have risen and joined at the sides — pale in the middle means the center's still raw.
- 84 min
Brush the hot buns with sugar syrup and cool before pulling apart.
Watch outBrush syrup on while they're piping hot so it sets to a sticky sheen — brush them cold and it just slides off dull.
