Chelsea bun

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Chelsea bun
Chelsea bun.jpg
TypeCurrant bun
Place of originUnited Kingdom
Region or stateChelsea
CreatorBun House
Main ingredientsYeast dough, lemon zest, cinnamon or other sweet spice
Cookbook:Chelsea bun  Chelsea bun
 
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Chelsea bun
Chelsea bun.jpg
TypeCurrant bun
Place of originUnited Kingdom
Region or stateChelsea
CreatorBun House
Main ingredientsYeast dough, lemon zest, cinnamon or other sweet spice
Cookbook:Chelsea bun  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[edit]

References[edit]

  1. ^ Kathryn Hawkins The Food of London: A Culinary Tour of Classic British Cuisine, Simgapore: 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

External links[edit]