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]

Chelsea bun
A Chelsea bun from Fitzbillies in Cambridge
TypeCurrant bun
Place of originUnited Kingdom
Region or stateChelsea
Created byBun House
Main ingredientsYeast dough, lemon zest, cinnamon or other spices

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.

See also

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References

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  1. ^ Kathryn Hawkins The Food of London: A Culinary Tour of Classic British Cuisine, Singapore: Periplus Editions (HK) Ltd, 2002, p.26
  2. ^ a b Alan Davidson "Bun" in The Oxford Companion to Food Oxford University Press, 1999, p. 114 ISBN 0-19-211579-0
  3. ^ John Timbs (1855). Curiosities of London. Dav. Bogue. p. 76.
  4. ^ Pamela Foster Abbey Cooks Entertain, Burlington, Ontario: Pamela Powered Inc., p.50
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