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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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Chelsea Bun term - Related Content |
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| A type of bread formed into a roll or bun shaped that is made from a yeasted dough enriched with eggs, butter, and milk. The dough is flattened with a rolling pin, topped with ... |
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| A type of plain bread formed into rounded bun shape and most often split and used for a hamburger sandwich. It is most often made from a dough prepared from white bread flour, ... |
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| Common in traditional Asian cooking, this food item consists of soft bun filled with sweet or savory ingredients. Often served as dim sum, a meal with a variety of small ... |
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| A speciality from the British city of Bath, the Bath Bun is a yeast dough bread, colored with saffron, baked with currants and dried fruits, and topped with a sugary coating made ... |
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| Made with wheat flour dough, this type of bun may be made spicy flavorings, raisins, and/or bits of candied fruit or it may be made as a bun without the added flavorings. Topped ... |
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| A Lenten season tradition for any Easter brunch. |
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| Robust sandwiches that are warm and hearty. |
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