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Historic London Chelsea Buns (Spiced Currant, Lemon and Brown Sugar Spirals)
The historic 18th-century London Chelsea Bun House specialty: square-cut coiled yeast buns rolled with melting butter, dark brown sugar, sweet currants, and warm spice, glazed in shiny sugar syrup while warm.
Prep
30 min
Cook
22 min
Total
52 min
Oven
190Ā°C (170Ā°C vent.)
Ingredients
servings
9
- Strong white bread flour380 g
- Warm whole milk180 ml
- Active dry yeast7 g
- Soft butter for dough50 g
- Granulated sugar for dough50 g
- Egg beaten1 pc
- Soft butter for filling spread40 g
- Dark brown muscovado sugar80 g
- Dried currants or sultanas140 g
- Ground cinnamon1 tsp
- Sugar syrup glaze for brushing hot buns30 g
- Fine salt4 g
Preparation Steps
1
Knead flour, warm milk, yeast, sugar, egg, salt, and 50 g soft butter for 8 minutes into a supple dough. Proof for 1 hour until doubled in size.
2
Roll dough out to a 30x40 cm rectangle. Spread with 40 g soft butter, scatter brown sugar, cinnamon, and currants evenly. Roll tightly from the long edge into a spiral log and slice into 9 equal buns.
3
Place buns cut-side up in a parchment-lined 23x23 cm square pan, spaced slightly apart. Proof for 30 minutes until touching. Bake at 190Ā°C for 20-22 minutes until golden brown. Brush immediately while piping hot with warm sugar syrup glaze.
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Nutrition Facts
per servingCalories
360
Protein
6.5g
Carbohydrates
58g
Fat
11.5g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional British & Celtic Gastronomic Archives / Public Domain Cookbooks (The National Archives & Historic UK Culinary Collections)
Legal status: Public Domain (Crown Copyright Expired / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
