| Chelsea bun | |
| Country: | United Kingdom |
| Region: | Chelsea |
| Creator: | Bun House |
| Type: | Currant bun |
| Main Ingredient: | 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.