Is this another food that hasn't made it across the pond? Or one they give a crazy name too? Chelsea Buns. Apparently they were hugely popular in the 18th Century and three King Georges' purchased them from the Chelsea Bun House in Grosvenor Row, London.
This recipe comes from the latest issue of Fresh. Having not made these before it was a bit of an experiment; but a successful one! Basically they are spiced rolled buns. Other recipes have orange peel included. I had these dried Moscatel grapes from Brindisa and needed to use them in something; this seemed a fine choice - so I replaced the rasins and sultanas with them.
[Photo Andrew Barrow]
Chelsea Buns
- 500g (1lb 2ox) strong white bread floour
- 1 tsp salt
- 75g (3oz) light muscovado sugar
- 7g (3oz) sachet easy blend yeast
- 225ml (7fl oz) warm whole milk
- 50g (2oz) unsalted butter, melted
- 1 large egg
For the filling
- 100g (4oz) each of raisins and sultanas
- 50g/20z light muscovado sugar
- 2 tsp ground mixed spice
- 40g (1 1/4oz) butter
- 3 tsp honey to glaze
Mix bun ingredients togther and knead for five minutes until soft, springy and smooth. Leave in a warm place until double in size. Knock back dough, knead for two minutes, then roll out to a 30cm square. Sprinkle over the filling ingredients and dot with butter. Roll up dough to enclose the filling. Cut into 2cm (1inch) thick slices. Grease a 23cm (9inch) cake tin and pack the slices, cut side up, into the tin. Cover with cling film and leave in a warm place until doubled in size. Heat oven to 200C/400F/Gas6. Bake for 20 minutes, lower heat to 180C/350F.Gas4 and bake for a further 5-10 minutes until golden (although I found mine were done after the first 20 minutes). Brush with honey to glaze.
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