Chelsea bun
From Wikipedia, the free encyclopedia
| Chelsea bun | |
|---|---|
| Currant bun | |
 | |
| Place of origin: | |
| United Kingdom | |
| Region or state: | |
| Chelsea | |
| Creator(s): | |
| Bun House | |
| Main ingredient(s): | |
| Yeast dough, lemon zest, cinnamon or other sweet spice | |
| Recipes at Wikibooks: | |
 Chelsea bun | |
| Media at Wikimedia Commons: | |
 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]
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.[3] After 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.
References
- ↑ Kathryn Hawkins The Food of London: A Culinary Tour of Classic British Cuisine, Simgapore: Periplus Editions (HK) Ltd, 2002, p.26
- ↑ 2.0 2.1 Alan Davidson "Bun" in The Oxford Companion to Food Oxford University Press, 1999, p. 114 ISBN 0-19-211579-0
- ↑ Pamela Foster Abbey Cooks Entertain, Burlington, Ontario: Pamela Powered Inc., p.50
External links
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