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Chelsea Bun
A type of roll or bun that is an early 19th Century creation that gets its name from a London bakery that no longer exists, “The Old Chelsea Bun House.” The yeast dough is prepared with white bread flour (wheat) and is sweetened with sugar, enriched with eggs and butter, and is lightly spiced. The dough is rolled out flat and currants are sprinkled onto it. The dough is then rolled up like a jellyroll and is then sliced into individual pieces before baking. When the buns are nearly done, they are glazed with sugar that has been boiled in a small quantity of water. The buns are returned to the oven for 2 to 3 minutes before serving.
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