Name: Chelsea Buns
Yield: Makes 12
Cuisine: British
Ingredients: 85 g (3 oz) strong flour; 85 g (3 oz) caster sugar, plus extra for sprinkling; 300 ml (10 fl oz) full-fat milk, slightly warmed; 65 ml (2½ fl oz) Stock Syrup; 50 g (1¾ oz) currants; 2 tsp ground cinnamon; 140 g (5 oz) butter, cubed; 1 egg; finely grated zest of 1 lemon; 675 g (1 lb 8¾ oz) strong flour; 50 g (1¾ oz) butter, melted; 50 g (1¾ oz) caster sugar; 15 g (½ oz) caster sugar; 25 g (1 oz) fresh yeast; a pinch of nutmeg

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 (

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