Chelsea bun
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| Type | Currant bun |
|---|---|
| Place of origin | United Kingdom |
| Region or state | Chelsea |
| Creator | Bun House |
| Main ingredients | Yeast dough, lemon zest, cinnamon or other sweet spice |
 Cookbook: Chelsea bun  Media: Chelsea bun | |
The Chelsea bun is a type of currant bun that was first created in the 18th century at the Bun House in Chelsea,[1] an establishment favoured by Hanoverian royalty, which was demolished in 1839.[2][3]
The bun is made of a rich yeast dough flavoured with lemon peel, cinnamon or mixed spice.[2] Prior to being rolled into a square spiral shape the dough is spread with a mixture of currants, brown sugar and butter. The process of making this bun is very similar to that involved in producing the cinnamon roll.[4] After being cooked traditionally the chelsea bun is glazed with cold water and sugar. It is glazed while still hot so the water evaporates and leaves a sticky sugar glaze, making the bun much sweeter.
See also
References
- ↑ Kathryn Hawkins The Food of London: A Culinary Tour of Classic British Cuisine, Singapore: Periplus Editions (HK) Ltd, 2002, p.26
- 1 2 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
External links
British breads | |
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