Chelsea buns are a sweet yeast bread with dried fruit and nuts, popular in Britain. They were invented in the 17th century in London and can be made at home by following a recipe that involves making a sticky dough, adding a syrup with dried fruit and nuts, rolling out the dough with sugar and spices, and baking for 45 minutes.
Chelsea bun is a type of sweet yeast bread popular in Britain and related to the American cinnamon roll. The flavor of a Chelsea sandwich is sweet and slightly tangy, with a varied texture created by the addition of dried fruit and chopped nuts. Some British bakers offer Chelsea buns, especially in the morning, and they can also be made in-house.
As the name suggests, Chelsea sandwiches were developed in the region of London known as Chelsea, probably sometime during the 17th century. The original Chelsea buns were made at Chelsea Bun House, a London bakery believed to be the site of the invention. The sandwiches quickly became popular with much of London’s population and even attracted the attention of the royal family. While Chelsea Bun House closed in 1839, Chelsea Bun lived on.
To make Chelsea buns, start by dissolving a packet of yeast and a teaspoon of sugar in a half cup of warm water. While the yeast mixture is frothy, scald one cup of the milk, remove it from the heat, and mix it with one-half cup butter, one-half cup water, one-third cup sugar, and two teaspoons salt. Add the yeast mixture and slowly whisk in five cups of the flour to create a loose, sticky dough. Turn out onto a clean, floury surface and knead until elastic. Leave the dough, covered, in an oiled bowl for about an hour and a half.
While the dough is rising, make a syrup by combining three-quarters of a cup of sugar with three tablespoons of hot water and three tablespoons of butter. Heat until the ingredients combine and melt and pour the mixture into a large oiled roasting pan. Chop dried fruits such as raisins, cherries and dates, along with nuts if desired, and sprinkle the mixture over the syrup.
After the dough has risen, punch it out, knead it if briefly, and let it rest for 10 minutes before rolling it out into a long rectangle, or two if the dough is easier to work with smaller pieces. Spread soft butter over the dough before sprinkling it with brown or white sugar and spices like cinnamon. Roll the dough up, cut it into wedges and put them together in the pan. Bake the buns for 45 minutes before baking at 375 degrees Fahrenheit (191 degrees Celsius) for 20 minutes or until golden brown. Turn the sandwiches out onto a cooling rack covered in wax paper, holding them together and allowing the syrup to run through. Separate to serve.
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