Chelsea Buns
Chelsea bun is a type of currant bun that was first created in 18th century at the Bun House of Chelsea.
The bun is made of sweet dough. Prior of being rolled into a spiral shape, the dough is spread with a mixture of mixed spices or cinnamon, currants and brown sugar.
After cooked, the Chelsea bun is glazed whilst still hot with cold water and sugar so that the water evaporates and leaves a sticky sugar glaze, making the bun taste sweeter.
INGREDIENTS
Basic bun dough (see my other recipe)
mixed spices and cinnamon
25g currants
25d sultanas
brown sugar
icing sugar, for decorating
BUN WASH
1 egg
pinch of sugar
pinch of salt
METHOD
The bun is made of sweet dough. Prior of being rolled into a spiral shape, the dough is spread with a mixture of mixed spices or cinnamon, currants and brown sugar.
After cooked, the Chelsea bun is glazed whilst still hot with cold water and sugar so that the water evaporates and leaves a sticky sugar glaze, making the bun taste sweeter.
INGREDIENTS
Basic bun dough (see my other recipe)
mixed spices and cinnamon
25g currants
25d sultanas
brown sugar
icing sugar, for decorating
BUN WASH
1 egg
pinch of sugar
pinch of salt
METHOD
- Take the basic bun dough and roll out into a rectangle 30cm x 10cm.
- Sprinkle liberally with mixed spices and cinnamon.
- Sprinkle with currants, sultanas and brown sugar.
- Cut into 8 slices across the roll, 3cm wide.
- Place rolled side up on a greased baking tray. Cover and allow to prove.
- Bake in a hot oven at 220'c for 15-20 minutes.
- Brush liberally with bun wash.
- Drizzle with icing in a piping bag to decorate.
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