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   BAKING
Chelsea Buns
In the eighteenth century, Chelsea, in London, was famed for its buns. George II, George III and George IV all bought them from the celebrated Chelsea Bun House, which was in Grosvenor Row. Makes 9.

YEAST BATTER INGREDIENTS: Plain flour - 75 g (3 oz), Caster sugar - 1 tsp, Dried yeast - 2 tsp, or 15g (* oz) fresh yeast, Milk - 125 ml (4 fl oz), hand-hot (warm if using fresh yeast).

DOUGH INGREDIENTS: Plain flour - 175 g (6 oz), Butter - 25 g (1 oz), diced, Egg - 1, beaten.

FILLING INGREDIENTS: Butter - 50 g (2 oz), Demerara sugar - 50 g (2 oz), Currants - 50 g (2 oz), Sultanas - 25 g (1 oz), Cut mixed peel - 25 g (1 oz), Golden syrup - to glaze.

COOKING: 1. Place the batter ingredients in a large bowl. Beat well with a wooden spoon until smooth, then leave in a warm place until frothy for about 20 minutes.
2. For the dough, place the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
3. Add the rubbed in mixture and egg to the batter. Mix well. Turn out onto a lightly floured surface. Knead for about 10 minutes, until the dough feels firm and elastic.
4. Place the dough in a lightly floured bowl. Cover with greased clingfilm and leave to rise for about 1 hour, or until the dough has doubled in size and will spring back when lightly pressed.
5. Pre-heat oven to 200C / 400F / Gas 6 and lightly butter a 20 cm (8 inch) sandwich tin.
6. Knead the dough lightly. Roll out into a rectangle, 20 x 30 cm (8 x 12 inches). Spread the dough with butter and sprinkle with the sugar, fruit and mixed peel. Roll up like a Swiss roll from the long side. Cut into 9 slices.
7. Place 8 slices, cut sides downwards, around the edge of the tin and the remaining one in the centre. Cover and allow to rise for about 1 hour until the dough has doubled in size.
8. Uncover and bake for 30 to 35 minutes, until golden brown. Remove from the oven and brush with a little golden syrup to glaze. Leave to cool in the tin for 10 minutes, then turn out and leave to cool completely on a wire rack.