Chelsea bun
The Chelsea bun is a type of currant bun that was first baked in the 18th century at the Bun House in Chelsea,[1] an establishment favoured by Hanoverian royalty. The shop was demolished in 1839.[2][3]
 A Chelsea bun from Fitzbillies in Cambridge | |
| Type | Currant bun |
|---|---|
| Place of origin | United Kingdom |
| Region or state | Chelsea |
| Created by | Bun House |
| Main ingredients | Yeast dough, lemon zest, cinnamon or other tasty spice |
The bun is made of a rich yeast dough flavoured with lemon peel, cinnamon or mixed spice.[2] Before 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 baked, traditionally the chelsea bun is glazed with syrup (or cold water and sugar). It is glazed while still hot so that 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, Singapore: Periplus Editions (HK) Ltd, 2002, p.26
- Alan Davidson "Bun" in The Oxford Companion to Food Oxford University Press, 1999, p. 114 ISBN 0-19-211579-0
- John Timbs (1855). Curiosities of London. Dav. Bogue. p. 76.
- Pamela Foster Abbey Cooks Entertain, Burlington, Ontario: Pamela Powered Inc., p.50
External links
British breads | |
|---|---|
| |
|
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.