Traditional Chelsea Buns

There’s nothing quite like the rich, comforting taste of Traditional Chelsea Buns to brighten your day. Lovingly baked with a sweet, sticky glaze and a delightful mix of currants and brown sugar, these buns are a treat for any occasion.

Indulge in the delightful taste of homemade Traditional Chelsea Buns. Perfectly sweet, sticky, and filled with a mix of dried fruits and spices, these classic treats are an irresistible addition to your baking collection. Whether enjoyed with a cup of tea or shared with friends and family, Chelsea Buns bring a touch of nostalgia and comfort to any occasion. Happy baking!

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What is the difference between a Chelsea Bun and a Cinnamon Roll?

Chelsea Bun

• The Chelsea bun is a type of currant bun that was first baked in the 18th century at the Bun House in Chelsea, an establishment favored by Hanoverian royalty accustomed to similar pastries in their native cuisine. The shop was demolished in 1839.

• The bun is made of a rich yeast dough flavored with lemon peel, cinnamon, or mixed spice. 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. 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.

Cinnamon Roll/Cinnamon Bun

• A Cinnamon roll (also known as cinnamon bun, cinnamon swirl, cinnamon Danish, and cinnamon snail) is a sweet roll commonly served in Northern Europe (mainly in Nordic countries, but also in Austria, Estonia, and Germany) and North America. In Sweden it is called kanelbulle, in Denmark it is known as kanelsnegl, in Norway it is known as kanelbolle, skillingsbolle, kanelsnurr, or kanel i svingene, in Finland it is known as korvapuusti, in Iceland it is known as kanilsnúður, and in Estonia it is known as kaneelirull. In Austria and Germany, it is called Zimtschnecke. And in Slovakia and the Czech Republic, it is called osie hniezdo/vosí hnízdo (meaning ‘wasp nest’).

Exploring the History and Charm of Traditional Chelsea Buns

In the heart of London, amid the bustling streets and timeless architecture, there lies a pastry with a history as rich as its flavor: the Chelsea bun. This delectable treat, characterized by its spiral shape, sweet, sticky glaze, and currant-filled layers, has been a beloved staple in British bakeries for centuries. To truly appreciate the Chelsea bun, one must delve into its historical origins and understand its enduring appeal.

Traditional Uses and Modern Appeal

Traditionally, Chelsea buns were enjoyed as a delightful accompaniment to afternoon tea, a cherished British custom. Their sweetness paired perfectly with a robust cup of tea, providing a comforting and indulgent experience. However, their versatility quickly became evident. These buns transitioned from being a simple tea-time treat to a beloved breakfast item, often enjoyed warm with a pat of butter.

In contemporary times, the Chelsea bun’s appeal extends far beyond the tea tables of Britain. Artisan bakeries around the world have embraced this classic pastry, experimenting with fillings and glazes to cater to diverse tastes. From the traditional currant and sugar mix to more adventurous fillings like chocolate, caramel, or even savory ingredients, the Chelsea bun has proven its adaptability and timeless charm.

In summary, the Chelsea bun is more than just a pastry; it is a piece of history that continues to delight taste buds and bring a touch of British tradition to tables around the globe. Whether enjoyed in its classic form or with a modern twist, the Chelsea bun remains a testament to the enduring allure of well-crafted, delicious baked goods.

Traditional Chelsea Buns

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• Author: EsmeSalon
• Prep Time: 30 minutes
• Resting Time: 60 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 55 minutes
• Yield: 8–12 depending on size 1x
• Category: Cake, Cupcakes, Cookies and Tarts
• Method: Moderate
• Cuisine: British

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Description

Indulge in the delightful taste of homemade Traditional Chelsea Buns. Perfectly sweet, sticky, and filled with a mix of dried fruits and spices, these classic treats are an irresistible addition to your baking collection. Whether enjoyed with a cup of tea or shared with friends and family, Chelsea Buns bring a touch of nostalgia and comfort to any occasion. Happy baking.

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Ingredients

Units USM Scale 1x2x3x

Dough

• 4 cups (560g) Flour
• 1 cup Milk warmed in the microwave with butter
• 125g butter warmed in the microwave with the milk
• 4 tablespoons sugar
• 7g instant dry yeast
• 1 large egg at room temperature
• 1/2 teaspoon salt

Filling

• 3–4 tablespoons brown sugar you can use white sugar, but brown gives a better taste
• 3 tablespoons butter softened
• 1 teaspoon ground cinnamon powder
• (60g) sultanas be generous

Glaze

• 4 heaped tablespoons icing sugar/confectioner’s sugar
• Milk sufficient to mix with icing sugar to form a smooth, thin paste

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Instructions

Dough

1. Place all dry ingredients in a Stand Mixer with the hook attachment.
2. Gradually add all wet ingredients to dry ingredients while on
3. Low speed. Increase to a medium speed and allow the mixer to
4. Knead dough for 5 minutes until dough is smooth and elastic.

If you do not have a mixer, continue by kneading it by hand

1. Place all the dry ingredients into a mixing bowl
2. Put the butter and milk into a measuring jug and then microwave for about 30 seconds. Do not allow the butter to melt completely, it should just soften.
3. Pour the milk and butter into the dry ingredients and add the egg.
4. Mix with a wooden spoon until just combined then tip onto a work surface and knead lightly to bring everything together.
5. Now knead for about 5 minutes until the dough is soft and pliable.
6. Place the dough back into the mixing bowl, cover, and leave in a warm place for about 1 hour until doubled in size.
7. Form the dough back into a smooth ball and then roll it out into a rectangle of about 12 x 15 in size.
8. Sprinkle with brown sugar and cinnamon, then spread the sultanas over.
9. Roll the dough from the long side into a tight sausage shape.
10. Cut slices approximately 2 to 3 cm thick and place them on a baking tray lined with baking parchment. Leave about 1cm between each slice.
11. Cover with a cloth and leave for about 30 minutes in a warm place to let them rise again.
12. Pre-heat the oven to 190°C / 375°F
13. Place the tray of Chelsea buns in the preheated oven for about 25 minutes until golden brown.

Glaze

1. Mix the icing/confectioner’s sugar with sufficient milk to form a thin paste
2. Pour over the hot buns when they come out of the oven

Notes

Making the Dough

• Mixing Ingredients. Combine all the ingredients just enough until they’re mixed. It’s okay if there are lumps of butter in the dough; they’ll mix in fully when you knead the dough.
• Kneading the Dough. You shouldn’t add extra flour while kneading. If the dough feels too sticky, add a small amount of flour, but not too much. The dough will become less sticky as you continue kneading.

Adding the Filling

• Brown Sugar. Use 3 to 4 tablespoons of brown sugar to cover the dough in a thin layer.
• Cinnamon. Use 1 teaspoon of cinnamon, but you can adjust the amount to your taste.
• Sultanas. Be generous with the sultanas; 50 grams should cover the dough nicely. Feel free to add more if you like.
• Substitutions. You can substitute sultanas with currants or raisins if you prefer.

Cutting the Rolls

• Trim the Ends. Cut off each end of the roll to remove any dough without filling.
• Use a Serrated Knife. This helps to cut the rolls neatly and cleanly.

Placing the Rolls in the Baking Tin

• Leave Space. Do not pack the rolls too tightly. Leave a small gap between each roll so they have room to expand as they rise.
• Allow for Expansion. The rolls should have enough space to expand and just touch each other when they rise. This ensures that the sides of the cooked rolls will be soft and easy to separate.

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Equipment

Oven Baking Sheet Pans

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Stainless Steel Mixing Bowls

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Stand and Hand Mixer

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wooden spoon

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Notes

Created, Prepared, tried, and tested by Chantell from SA Tasty Recipes – Saffas Daily Recipes 

Nutrition

• Serving Size: 1
• Calories: 332
• Sugar: 13.3 g
• Sodium: 115.8 mg
• Fat: 12.3 g
• Saturated Fat: 7.3 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2.6 g
• Protein: 6.4 g
• Cholesterol: 46 mg

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