Chelsea Buns

On the main road from Pimlico to Chelsea, just by Ranelagh House and Gardens is Jew's Row. It's by Grosvenor Row and not far from the Chelsea Hospital. 

Back in the early 18th century, The Chelsea Bun House was situated in Jew's Row. Frequented by Royalty - Georges II and III, as well as Princess Caroline, Lord Ranelagh and Jonathan Swift, it was famous for its Easter Hot Cross Buns as well as the distinctive bun that took its name into history - the Chelsea Bun. 

The business survived until 1839, when the Chelsea Bun House was finally demolished. Founded by the Louden family,  David Louden eventually sold out to Richard Hand, known as 'Captain Bun'. Richard's wife continued to run the Bun House after his death. From son to son, the business continued until it closed in 1839 when the property reverted to the Crown and all the equipment was auctioned off. 

The Chelsea Bun House.

The Chelsea Bun recipe and product we are familiar with today is remarkably similar to that produced when the Bun House was at the height of its business. Except perhaps today, we'd expect our Chelsea Buns to be fresh and not stale - a criticism expressed by Jonathan Swift, when he wrote in A Journey to Stella (Tuesday 28th April 1711):

"A fine day, but begins to grow a little warm and that makes your little fat Presto sweat in the forehead. Pray, are not the fine buns sold here in our town; was it not Rrrrrrrrrare Chelsea Buns? I bought one today in my walk. It cost me a penny; it was stale, and I did not like it"

INGREDIENTS

The ingredients are in THREE parts: (i) the dough, (ii) the filling and (iii) the glaze

The Dough

500 gms of strong white bread flour

55 gms egg

10 gms crushed sea salt

60 gms caster sugar

90 gms unsalted butter (softened)

250 gms milk

12 gms of fresh yeast. (If fresh yeast is not available, you  can use 7 gms of dried yeast of 5 gms of instant active yeast)

(Remember, if you are using fresh or dried yeast, activate it before starting)

The Filling

60 gms melted butter

90 gms currants or raisins

40 gms candied peel

4 gms mixed spice

90 gms dark sugar

1 egg beaten for egg wash

The Glaze

50 gms caster sugar dissolved in

50 gms boiling water

Add the flour, sugar and salt to a large bowl and mix thoroughly. 

Add the egg, milk, butter and yeast and mix thoroughly. 

Bring the mix together and knead until you have a soft and silky dough. 

Place in a lightly oiled bowl, cover and leave in a warm place until the dough has doubled. 

Tip the dough out onto a floured board and roll until you have a rectangle of dough approximately 40 x 60 cms.  Shorter sides to your left and right, longer sides facing you. 

Brush the dough with melted butter, leaving a gap of 2cm on the long side nearest to you and 1 cms on the shorter side. 

Sprinkle with the raisins/currants, then the peel and finally the spice and sugar. 

Roll the dough tightly, starting with the side nearest to you. You should end u with a 'tube'. Egg wash the top and the edges to stop them unravelling. 

Prepare a baking tin with sides. use one that is only big enough for the rolls when laid next to each other with a little room between them prior to final proofing. You may need to cut the tube into 9 or 12 pieces depending on the size of your tin. 

Cover and leave in a warm place until the dough has doubled in volume. 

Preheat the oven to 190⁰C / 375⁰F. 

Eggwash the top of the buns and bake for 25 - 30 minutes until golden brown. 

Finally, mix the sugar and boiling water and when the buns are cooked and placed on a cooling rack, glaze the tops of the buns. When cooler, sprinkle the tops of the buns with a little xaster sugar. 

And from the taste-testers?

Happy Baking...