Chelsea Buns

Name: Chelsea Buns
Cuisine: British
Ingredients: 300 ml (10 fl oz) full-fat milk, slightly warmed; 25 g (1 oz) fresh yeast; 675 g (1 lb 8¾ oz) strong flour; 675 g (1 lb 8¾ oz) strong flour; a pinch of nutmeg; 1 egg; finely grated zest of 1 lemon; 50 g (1¾ oz) butter, melted; 50 g (1¾ oz) butter, melted; 50 g (1¾ oz) caster sugar; 50 g (1¾ oz) caster sugar; 50 g (1¾ oz) caster sugar; 2 tsp ground cinnamon; 50 g (1¾ oz) currants; 65 ml (2½ fl oz) Stock Syrup

Preparation info

Makes
12

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

The Chelsea Bun might once have originated in the eponymous area of London, England, but its popularity extends way beyond the city’s limits to the entire UK. This sweet and sticky currant bun makes a perfect midmorning snack and revealing an entire batch on a tray from the oven will make you feel like a domestic god/goddess.

Ingredients

For the yeast starter

15 g (½ oz) caster sugar
85 g (

Europe
United Kingdom
London
Bread
Snack
Vegetarian
England

Method

To make the yeasty mix, stir the sugar and flour into the slightly warmed milk in a pan then add the yeast. Keep it warm until it froths up and then drops.
To make the dough, sift the flour and nutmeg together in a bowl then rub in the butter until it resembles breadcrumbs. Next make a well in the centre of this dry mixture.
Whisk the egg, sugar and l