Spicy, fruity, spiral buns, baked originally at the old Chelsea Bun House in London’s Pimlico and enjoyed by thousands of Londoners since the early 18th century. Bake the Chelsea Buns close together to achieve the traditional square shape then pull them apart to eat.
225g Edmonds high grade flour
1½ tsp Edmonds active yeast
1 tsp caster sugar
100ml warm milk
½ tsp salt
1 egg, beaten
2 Tbsp extra caster sugar
50g butter, softened
100g mixed dried fruit
25g mixed peel
50g brown sugar
½ tsp mixed spice
½ tsp cinnamon
2 Tbsp sugar
2 Tbsp milk
1. In a small bowl mix 2 tablespoons of the flour with the yeast, sugar and warm milk. Leave in a warm place for 10–15 minutes until frothy.
2. Sift the remaining flour and the salt into a large bowl and rub in the butter with your fingers. Pour the yeast mixture and the beaten egg into the flour and mix well to form a soft dough. Knead on a floured board for about 5 minutes, until smooth and elastic.
3. Shape the dough into a ball and leave to rise for about 1½ hours in a lightly buttered bowl, covered with a damp cloth.
4. Grease an 18cm square tin. On a floured surface, roll the risen dough out to a 30cm x 23cm rectangle. Spread evenly with the butter, then mix together the fruit, peel, brown sugar and spices, and sprinkle over the dough.
5. Roll up from a long edge to form an even roll, and cut into 9 pieces. Place cut side down in the prepared tin, not quite touching, cover with a cloth and leave for about 30 minutes until risen and springy.
6. While the buns are rising, preheat the oven to 200˚C. Sprinkle the tops of the buns with the extra caster sugar.
7. Bake for 15–20 minutes until golden brown and firm to the touch.
8. Dissolve the sugar in the milk and simmer together to form a glaze. Brush over the buns while they are hot. Pull apart and serve warm.