Chelsea Buns are a traditional English bun dating back to the eighteenth century. This version is adapted from a British cookbook Baking School: The Bread Ahead Cookbook. The recipe uses bread flour, which was surprising to me in a sweet bun, but it turned out very well.
The biggest change I made to the original was to change the timing to fit my lifestyle. This is a three-day project. Day 1 is to make the dough, Day 2 is to make the buns, and the early morning of Day 3 is to bake the buns so that they are available for breakfast. I made 8 large buns, each of which is a serving. The dough could be cut into more pieces to make smaller buns. I baked the buns on a half sheet pan, which worked well. I have since bought a 15 x 10 inch jelly roll pan, which is what the original recipe intended. The buns will be closer together in the smaller pan.
Mixed spice is a British mix of sweet spices, similar to the American pumpkin pie spice. It can be made at home, although I bought it on Amazon.com.
The glaze makes much more than is needed for 1 batch of buns, but the additional volume may be needed to heat it to 220 degrees. Next time I can experiment with making less glaze.
The dough
500 g. bread flour
3 g. salt
10 g. sugar
280 g. whole milk
5 g. yeast
Zest of 1 lemon
1 egg yolk
80 g. softened unsalted butter (about 2/3 of a stick)
The filling
80 g. softened salted butter (about 2/3 of a stick)
120 g. light brown sugar
2 tsp. ground mixed spice
1 tsp. allspice
285 g. plump currants or raisins (I used raisins. Currants are hard to find.)
The glaze
200 g. water
200 g. sugar
40 g. Karo syrup
50 g. crème de cassis (optional)
To sprinkle
50 g. demerara or pearl sugar (I used pearl sugar
On day 1 make the dough. Start by mixing the flour, salt and sugar together in the bowl of a stand mixer. Form a well in the center and put the milk and yeast in the well. Allow to rest for 5 minutes for the yeast to hydrate. Add the zest and egg yolk. Mix to combine the ingredients with a dough whisk. Attach the dough hook and knead the dough to make a smooth dough, about 5-8 minutes. Cover and allow to rest for 5 minutes.
Add the softened butter in small pieces one by one and knead into the dough. When the butter is fully incorporated, form it into a ball and put into a doubling container to ferment overnight in the refrigerator.
On day 2, make the buns. On a lightly floured work surface, roll the dough into a rectangle about 16 x 14 inches. Melt the butter, and when cooled paint all of the dough with the melted butter except for a 1 inch strip at top on the long side of the dough. In a bowl mix together the brown sugar and spices and then sprinkle the mixture evenly over the dough except for that top strip. Sprinkle the currants or raisins evenly over the dough (again excepting that strip). Brush water on the top strip. Roll the dough tightly and evenly ending with the top strip. Position the dough seam side down. Wrap it in plastic and put it in the refrigerator for 20 minutes to firm up.
Line a 15 x 10 inch pan with baking parchment. Cut the dough into 8 equal pieces and space them on the pan. Cover with plastic wrap and put overnight in the refrigerator.
On the morning of day 3, bake the buns. Preheat the oven to 390 degrees. Bake the buns for 12 minutes and then reverse the pan and bake for another 8 minutes.
While the buns are baking, make the glaze. Combine the water, sugar, and Karo syrup in a small saucepan. Heat gently and whisk to dissolve the sugar and then turn to high and cook until the mixture reaches about 220 degrees. Remove from the heat, allow to cool for 5 minutes and then add the crème to cassis.
When the buns are done put them on a cooling rack and paint them all over with the glaze. Sprinkle on the demerara or pearl sugar. Return to the oven for 2 minutes. Remove the buns from the oven. Serve warm or at room temperature.