 A Chelsea bun from Fitzbillies in Cambridge | |
| Type | Currant bun |
|---|---|
| Place of origin | United Kingdom |
| Region or state | Chelsea |
| Created by | Bun House |
| Main ingredients | Yeast dough, lemon zest, cinnamon or other spices |
The Chelsea bun is a type of currant bun that was first baked in the 18th century at the Bun House in Chelsea,[1] an establishment favoured by Hanoverian royalty accustomed to similar pastries in their native cuisine. The shop was demolished in 1839.[2][3]
The bun is made of a rich yeast dough flavoured with lemon peel, cinnamon or mixed spice.[2] The dough is rolled out, spread with a mixture of currants, brown sugar and butter, then formed into a square-sided log. The process of making this bun is very similar to that involved in producing the cinnamon roll.[4] After being baked, traditionally the chelsea bun is glazed with syrup (or cold water and sugar). It is glazed while still hot so that the water evaporates and leaves a sticky sugar coating. Commercially made buns are sometimes topped with glace icing.
- ^ Kathryn Hawkins The Food of London: A Culinary Tour of Classic British Cuisine, Singapore: Periplus Editions (HK) Ltd, 2002, p.26
- ^ a b Alan Davidson "Bun" in The Oxford Companion to Food Oxford University Press, 1999, p. 114 ISBN 0-19-211579-0
- ^ John Timbs (1855). Curiosities of London. Dav. Bogue. p. 76.
- ^ Pamela Foster Abbey Cooks Entertain, Burlington, Ontario: Pamela Powered Inc., p.50