Chelsea buns are sweet, spiced buns that originated in the early 18th century in the Chelsea area of London, England. They were first created and popularized by the Chelsea Bun House, a famous bakery near Grosvenor Row and Pimlico Road.
The Chelsea Bun House was renowned for its delicious buns and attracted many customers, including royalty. King George II and his family were known to be regular visitors. The bakery became so popular that on Good Friday, crowds would gather to purchase buns, often causing significant queues.
The traditional Chelsea bun is rich yeast dough flavoured with lemon peel, cinnamon, or mixed spice. The dough is then spread with currants or raisins, brown sugar, and butter before being rolled up and cut into individual portions. After baking, the buns are typically glazed with sugar syrup, which gives them a shiny and sticky finish.
Although the original Chelsea Bun House no longer exists, the Chelsea Bun's legacy lives on. Many modern bakeries and home bakers continue making these delightful buns, preserving British culinary history.
The Chelsea bun is indeed older than the modern cinnamon bun. Its history as a distinctive, sweet, spiced bun from early 18th-century London precedes the widespread popularity of the cinnamon bun, which gained its modern form and fame much later.
The Chelsea bun has a well-documented history dating back to the early 1700s in England. Its creation and popularity at the Chelsea Bun House are significant historical markers.
While the modern cinnamon bun has roots in older European sweet rolls, mainly from Sweden, it gained widespread popularity in its current form much later than the Chelsea bun. The Swedish "kanelbulle" became particularly prominent during the 20th century, and October 4th has even been celebrated as Cinnamon Bun Day in Sweden since 1999.
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients:
For the Dough:
- 500g (3 1/2 cups) Bread flour / All purpose / plain flour - 250g x 250g
- 1 teaspoon salt
- 50g (1/4 cup) caster sugar
- 10g (1 1/2 teaspoons) instant yeast
- 50g (1/4 cup) unsalted butter, softened
- 300ml (1 1/4 cups) whole milk, warmed
- 1 large egg
For the Filling:
- 100g (1/2 cup) unsalted butter, softened
- 75g (1/2 cup) light brown sugar
- 2 teaspoons ground cinnamon - I used mixed spice (below)
- 150g (1 cup) currants or raisins
- 50g (1/3 cup) mixed peel (optional)
- 1 tablespoon milk (for brushing)
For the Glaze:
- 2 tablespoons apricot jam
- 1 tablespoon water
Mixed spice
1 tbsp cinnamon
1 tsp Nutmeg
1 tsp allspice
1 tsp ginger
1/2 tsp cloves
1/2 tsp coriander
I used a 10 x 10-inch tray.
Oven 175°C (350°F) for about 20-25 minutes
Airfryer 160°C (320°F) for about 20-25 minutes
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