Foodie Friday – Chelsea Bun

Chelsea Bun was a currant bun created in the 18^th century at the Bun House in Chelsea.

According to the Guardian this is the recipe for the perfect Chelsea Bun:

(Makes 9)

200ml milk

60g butter

450g plain white flour

2 tbsp caster sugar

5g quick yeast

1 egg, lightly beaten

Zest of 1 lemon

1 tsp mixed spice

1 tsp salt

For the filling:

30g butter, slightly softened

35g soft brown sugar

100g currants

For the glaze:

2 tbsp caster sugar

1 tbsp milk

2 tbsp demerara sugar

Put the milk and butter in a small pan and heat gently to just melt the butter – if it is hot rather than warm, set aside to cool slightly. Meanwhile, put the flour and sugar into a large mixing bowl and whisk to combine.

Whisk the yeast into the flour mixture, then pour in the warm milk and butter (no need to wash the pan) and the egg. Stir to combine in a soft dough, then mix in the zest, spice and salt.

Turn the dough on to a clean surface and knead well for about 10 minutes, until smooth and elastic. Put into a greased bowl, cover and leave in a draught-free place until doubled in size (one to two hours). Grease a tin about 27cm square.

Punch down the dough on a lightly floured surface then roll out to a rectangle about 25x35cm, making sure the longer side is facing you. Smear the butter across the surface, then scatter evenly with the sugar and currants.

Press the long end nearest you down on the work surface, then grab the other long end and roll it towards you as tightly as possible. Using a sharp knife, and pressing down on the sausage as little as possible, cut into nine pieces.

Arrange in the tin, evenly spaced out and not too close to each other or the edges, then cover and leave to prove until they are touching each other – 30-45 minutes. Meanwhile, heat the oven to 200C/400F/gas mark six.

Bake for 20-25 minutes until golden, covering with foil if the fruit starts to burn at any point. Meanwhile, warm the milk in the small pan you used to melt the butter and dissolve the caster sugar in it. When the buns come out of the oven, brush immediately with this glaze and scatter with the demerara sugar. Allow to cool before tearing apart. Best eaten on the day they are made.