One bite of the Chelsea bun means euphoria! Nothing beats having a piping hot current bun, sticky with sugar glaze and a drizzle of icing. Perfect with tea and – note this – a bit of butter.
This sticky currant bun was first created in the 18th century at a bakery in Chelsea, London called Chelsea Bun House. Aptly named “The Chelsea Bun”, it was said to be highly favoured by royalty and naturally grew appreciation among the public.
Its original recipe may not have survived 300 years, but its current versions certainly seem very close. Chef John shares the beloved Chelsea Bun recipe. It might take some effort to recreate, but worth every minute.
The Chelsea Bun
Level of Difficulty: ★ ★ ★ ☆ ☆
- Make the dough and allow to stand 1 hour in the fridge
- Roll out to No 3 on dough machine or if you don’t have a dough machine, knead the dough until it adopts a similar texture to bread dough. It should feel smooth, softer and silkier, and hold its shape well. At this point, it should feel slightly tacky to the touch.
- Sprinkle on the raisins, orange peel, and the cherries
- Smear on the soft butter
- Roll up into long roll and cut into portions
- Allow dough to ferment and rise, then bake at 200°c
- Allow to cool slightly and cover with glaze and decorate with glaze
Tip: Glaze the bun while still slightly hot so the water evaporates and leaves a sticky sugar glaze, making the bun much sweeter.