What is it?
A Chelsea bun is a traditional British pastry characterized by its sweet, spiral shape, filled with a sticky mixture of currants, sugar, and spices.
History
Originating in the quaint streets of Chelsea before traveling to the teatime tables of Britain, the Chelsea Bun is a delectable pastry that carries with it a fascinating history and a legacy that stretches back centuries. The origins of the Chelsea Bun can be traced back to the early 18th century when the streets of Chelsea in London witnessed the birth of this iconic British delight. The exact details of its creation remain a mystery, but the renowned Bun House on the Pimlico Road, established in the 18th century, played a crucial role in popularizing the Chelsea bun. The Bun House became a beloved destination for locals and visitors alike, attracting a wide array of patrons, including the royal family. The Chelsea Bun, characterized by its distinctive spiral shape, was crafted from a rich yeast dough generously infused with butter, cinnamon, and sugar. Once baked, the buns were finished with a sticky, sweet glaze. As the popularity of the Chelsea Bun soared, it became a staple and tradition in many British households, especially during afternoon tea, with families and friends coming together to savor the freshly baked buns. Bakers across the country embraced the art of making Chelsea Buns, each adding their unique touch, resulting in a diverse range of variations. Some bakers incorporated raisins, currants, or candied fruits, while others experimented with different glazes and spices. Today, Chelsea Buns continue to delight taste buds and evoke memories of the past. Traditional bakeries in Chelsea, as well as across the United Kingdom, continue to honor the legacy of these delightful pastries. The classic recipe remains intact, with each bun crafted with care and precision, paying homage to its historical roots. From its humble beginnings on the streets of Chelsea to becoming a beloved national treasure, the Chelsea Bun remains a testament to the rich culinary heritage of Britain.
Ingredients
500g/1lb 2oz strong white flour, plus extra for dusting
1 tsp salt
1 x 7g sachet fast-acting yeast
300ml/10fl oz milk
40g/1½oz unsalted butter, plus extra for greasing the tin
1 free-range egg
vegetable oil, for greasing
For the filling
25g/1oz unsalted butter, melted
1 orange, zest only, grated
75g/2½oz soft brown sugar
2 tsp ground cinnamon
100g/3½oz dried cranberries
100g/3½oz sultanas
100g/3½oz dried apricots, chopped
To finish
1 heaped tbsp apricot jam
200g/7oz icing sugar, sifted
1 orange, zest only, grated
Directions
Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in the centre of the flour and pour in the yeast.
Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.
Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic.
Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size.
Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm/12x8in.
Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon and dried fruit.
Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into thick rounds - about 4cm/1¾in.
Grease a deep roasting tin or baking tray thoroughly with butter.
Place the buns, cut side up, into the greased baking tray leaving about 1cm/½in of space between each one. You want them to be close enough so that when they rise further and then bake, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge.
Leave to rise for about 30 minutes in a warm place.
Preheat oven to 190C/170C Fan/Gas 5.
When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown.
Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.
Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool.
Mix together the icing sugar, orange zest and two tablespoons water. Drizzle the icing over the cooled buns and allow to set before serving.
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