Chelsea bun: Difference between revisions
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==References== |
==References== |
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Davidson, Alan. Oxford Companion to Food (1999), "Bun". p. 114 ISBN 0-19-211579-0 |
Davidson, Alan. Oxford Companion to Food (1999), "Bun". p. 114 ISBN 0-19-211579-0 |
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Wood, Gary. The Belgian Bun Companion Guide (2005), "Belgian Bun and Chelsea Bun Comparison". p.206-209 ISBN 0-19-222154-2{{Please check ISBN|Calculated check digit (X) doesn't match given.}} |
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[[Category:British breads]] |
[[Category:British breads]] |
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Revision as of 14:00, 27 December 2006
The Chelsea bun was first created in the eighteenth century at the Bun House in Chelsea, an establishment favoured by Hanoverian royalty and demolished in 1839. The bun is made of a rich yeast dough flavoured with lemon peel, cinnamon or a sweet spice mixture. Prior to being rolled into a square spiral shape the dough is spread with a mixture of currants, brown sugar and butter. A sweet glaze covering is added before the rolled-up dough is sliced into individual buns and baked. The process of making this bun is very similar to that involved in producing the American cinnamon roll.
References
Davidson, Alan. Oxford Companion to Food (1999), "Bun". p. 114 ISBN 0-19-211579-0