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Chelsea Buns

Few buns have achieved such exalted status in England and the Chelsea Bun. So-named for it’s affiliation with the Chelsea Bun House wherein this sweet treat was invented, this enriched dough confection was created to showcase exotic spices shipped in from across the British Empire and which were considered to be decadent both in taste and in expense. Once enjoyed exclusively by Hanoverian royalty and the aristocratic classes, these buns have since become ubiquitous in traditional bakeries and tea rooms across the United Kingdom.
People often confuse these with Belgian Buns, a similar but distinct bun. They are not the same product. Belgian buns are typically made with a lemon curd filling and are finished with a sugar icing and a glacé or maraschino cherry on top. The Chelsea Bun is a rich, sweet bread that is made from an enriched dough and closer resembles a Cinnamon Roll (and may be the inspiration for cinnamon rolls containing dried fruit, such as raisins or sultanas). Traditionally, these were made with lard or shortening rather than butter in order to give a richer flavour (with margarine being substituted for butter when this commodity was rationed). Hints of spice and sweet dried fruit (traditionally currants) make for a delicious, comforting teatime snack. These normally are baked close together in a square baking tin are finished with a sweet glaze (using a sugar based syrup or apricot jam) before being torn apart for devouring. 
Mix light brown sugar and granulated sugar for filling at 2 parts white to 1 part white
Traditionally recipes call for milk and butter to be warmed together until combined
Orange and lemon zest and juice of a lemon
Cover with warmed apricot jam to glaze (you can sprinkle some sugar on for effect) – use orange marmalade if you prefer the flavour

THE FILLING:

Cream butter, brown and white sugar, cinnamon, allspice to form a butter (this stops the sugars from drying out the dough giving you a longer shelf life)

INGREDIENTS

For the dough:
  • 420g / 15 oz / 3 cups white bread flour;
    strong white bread flour tends to give the best rise but wholemeal flour, rye flour or plain white flour also result in delicious buns.
  • 60g / 2.5 oz / 1/4 cup caster sugar;
    sugar will sweeten the dough and feeds the yeast causing the chemical reaction that helps to rise the dough. If you are attempting to avoid refined sugar, you may need to consider using honey, molasses or even a fruit juice – many artificial sweeteners intended to be a substitute for sugar will not metabolise yeast. You can use granulated sugar as an alternative too.
  • 3/4 teaspoon fine grain kosher salt;
    you can use any salt that you might have but kosher salt tends to have the best flavour and is additive free (unlike standard table salt which is typically iodised). We would suggest, however, using as fine a grain as possible as coarse grain salts might not distribute as evenly through your dough. Salt performs a number of functions: it accentuates the flavour of the bread and draws out the sweetness of ingredients; it strengthens the gluten structure allowing for better retention of moisture and carbon dioxide released by the yeast; and it tempers the reactivity of the yeast resulting in a steady, stable bread. Omitting salt may significantly impact the quality of your bake.
  • 3/4 teaspoon ground nutmeg (fresh grated is best);
    a pinch of nutmeg helps to enhance the flavour of the dough and is commonly used in the preparation of enriched dough for sweet breads (particularly doughnuts). Furthermore, the flecks of nutmeg are visible in the bread once baked which makes for an attractive cinnamon roll.
  • 170ml / 5.75 fl. oz / 31/4 cups whole milk;
    whole milk gives the best flavour due to its’ high fat content. However, 2% semi-skimmed milk or nut milks can also be used if preferred.
  • 1 large egg and an additional egg yolk;
    the addition of an extra yolk helps to form a richer flavoured dough and to give a richer colour.
  • 2 1/4 teaspoons quick dried active yeast (1 sachet);
    active yeast will need to be activated (see below). You can use instant yeast instead if preferred (and often more widely available).
  • 60g / 2.5 oz / 1/4 cup unsalted butter (softened to room temperature);
    you can use salted butter if preferred. Many traditional recipes call for margarine instead of butter, a throwback to the era of rationed goods, but we prefer an all-butter dough for flavour. A vegetable oil based margarine is a great alternative for vegan versions of this dough.
For the filling:
  • 1 cup currants
    you can use sultanas, raisins, chopped glacé cherries etc or a combination of all of the above.
  • 60g / 2 oz / 1/4 cup softened unsalted butter
  • 11/2 tablespoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon allspice
  • 105g / 1 cup light soft brown sugar
  • 1 tablespoon dark brown / Demerara sugar
For the glaze:
  • Apricot jam
  • 1 cup softened unsalted butter
  • 3 cups icing sugar
  • 1 teaspoon of vanilla extract / vanilla paste
  • 3 tablespoons of whole milk
  • Salt
  • Optional: squeeze of lemon juice
  • Optional: pinch of ground cinnamon

EQUIPMENT

  • Rolling pin
  • Bench scraper (can use dental floss or a cake wire cutter)
  • Spatula
  • Whisk
  • Electric mixer with bread hook and whisk
  • Mixing bowls
  • Measuring cups/weighing scales
  • Jugs
  • Sieve
  • Thermometer
  • Parchment paper / greaseproof paper
  • Cling film / plastic wrap
  • Warm cloth

RECIPE

  1. If possible, it is recommended that you prepare and set out all your ingredients prior to mixing so that everything is ready and waiting when you need it.
  2. Sift the 420g / 3 cups white bread flour into a large bowl using a sieve.
  3. Add the 3/4 teaspoon of salt and 3/4 teaspoon of ground nutmeg to your bowl of sifted flour.
  4. Heat the milk to approximately 60oC/110oF (approx. 40 seconds at full heat in a microwave).
  5. Add your yeast to your heated milk and leave for 10-15 mins. If you are using active yeast, this process will activate the yeast. You should give the yeast a gentle stir and see bubbles begin to form on the surface of the milk. If you are not seeing any bubbles it may be that your yeast is dead or that the temperature of the milk is not sufficient to activate the yeast. You can test the yeast by adding a very small pinch of sugar to the mixture. This feeds the yeast and will begin to activate it. If this does not produce any reaction then you may need to consider starting with fresh milk and a different yeast (you can also mix a tablespoon of your yeast with medium-hot water to see if if foams).
  6. Add the sugar and the melted butter to your milk and yeast mixture and begin to whisk. Slowly add in your eggs and egg yolk, being careful not to scramble. Whisk until combined (don’t worry if you can see yeast particles/clumps).
  7. Add the sifted flour, salt and nutmeg mixture in increments to this mixture, folding together with a wooden spoon. When a loose dough has formed, knead for 8-10 minutes or knead in an electric mixer using a bread hook for 4-5 minutes at a low-medium speed.
  8. Lightly grease a large bowl with oil or butter, making sure to grease evenly.
  9. When your dough has formed into a ball and comes away easily from the mixing bowl, place it in your greased bowl to prove. If the dough is still sticky, lightly dust with flour until this has been resolved.
  10. Wrap the bowl in clingfilm and leave to prove for 1-11/2 hours in a warm dry place. Ideally, you want to prove at 30oC. This can be achieved by heating your oven and then switching off. If you do not have somewhere to prove this, consider moistening a light teatowel / cheese cloth and placing in your oven or microwave to warm to approx. 30oC. Drape the cloth over the plastic wrap of your proving bowl.
  11. Line your baking dish / cake tin with greaseproof paper / parchment paper and ensure that this is well greased
Tuck edge under the roll.
Glaze with egg wash after they’ve risen.
Cream the butter and sugar together with the cinnamon to prepare the filling. You can rub the sugar and cinnamon into the butter once applied to the dough if you prefer but the sugars can absorb moisture from the dough and dry out your cinnamon rolls after they’ve been cooked.
Add salt to the icing.
STORAGE / FREEZING