Chelsea bun

{{Short description|English type of currant bun}}

{{Infobox prepared food

| name = Chelsea bun

| image = Chelsea bun.jpg

| image_size = 300px

| caption = A Chelsea bun from Fitzbillies in Cambridge

| alternate_name =

| country = United Kingdom

| region = Chelsea

| creator = Bun House

| type = Currant bun

| served =

| main_ingredient = Yeast dough, lemon zest, cinnamon or other spices

| variations =

| calories =

| other =

}}

The Chelsea bun is a type of currant bun that was first baked in the 18th century at the Bun House in Chelsea,Kathryn Hawkins [https://books.google.com/books?id=fOErv6Htbs8C&pg=PA26 The Food of London: A Culinary Tour of Classic British Cuisine], Singapore: Periplus Editions (HK) Ltd, 2002, p.26 an establishment favoured by Hanoverian royalty accustomed to similar pastries in their native cuisine. The shop was demolished in 1839.Alan Davidson "Bun" in The Oxford Companion to Food Oxford University Press, 1999, p. 114 {{ISBN|0-19-211579-0}}{{cite book|author=John Timbs|title=Curiosities of London|url=https://archive.org/details/curiositieslond01timbgoog|year=1855|publisher=Dav. Bogue|page=[https://archive.org/details/curiositieslond01timbgoog/page/n91 76]}}

The bun is made of a rich yeast dough flavoured with lemon peel, cinnamon or mixed spice. The dough is rolled out, spread with a mixture of currants, brown sugar and butter, then formed into a square-sided log. The process of making this bun is very similar to that involved in producing the cinnamon roll.Pamela Foster [https://books.google.com/books?id=0qUr66030TAC&pg=PA50 Abbey Cooks Entertain], Burlington, Ontario: Pamela Powered Inc., p.50 After being baked, traditionally the chelsea bun is glazed with syrup (or cold water and sugar). It is glazed while still hot so that the water evaporates and leaves a sticky sugar coating. Commercially made buns are sometimes topped with glace icing.