The Quest for the Perfect Chelsea

Chelsea from Don's Bakery in Bala, Muskoka On

My friend Jacki over at School of Yard Knocks: Gardening Guess by Golly in Saskatoon and Gabe 'n' Arch: The Beagle Boys recently asked about my legendary quest for the perfect Chelsea Bun, in so many words, and today I was in oriliia and stopped by the wonderful Maripose Market where I bought a to-die-for, delicious apple and pecan chelsea. It was a girls' day out - shopping, dinner and a quick visit to the slot machines at the casino. More on that in a later post

So Jacki...for you - and everyone else who appreciate the yummy things in life :) ta da... Chelsea Buns Update

A few years ago I decided, as I was driving around cottage country, to try various small town bakeries in search of the perfect chelsea bun.

Chelsea Buns? As a child spending time at the cottage with my Aunt, nothing was better than a trip into town and the bakery and buying some fresh made chelsea buns. Of course we ate half of them on the way home.

These were warm, sticky, gooey, currant and cherry filled pieces of delight. Our faces and hands were all sticky, inevitably I had the icing and crumbs all down my top.

As a cottager, and now a permanent resident of cottage country, chelsea buns were another one of those rites of summer. Another reminder of simple times with family, where good company with those you loved and great food were the two best things in life.

An Apple and Pecan Chelsea from the wonderfulMariposa Market in Orillia On - Notice that it is still ALL there, 4 hrs after I bought it ;)

A Bit of History Here..
I can't recall the source, but I had googled this information a while ago

"The Chelsea bun is a type of sweet yeast bread from Britain similar to a cinnamon roll. A Chelsea is sweet with a sweet gooey brown sugar topping and often with currants, dried fruit and nuts. The Chelsea bun was first created in the eighteenth century at the Bun House in Chelsea. 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.



Jane Grigson in 'English Food' says that Chelsea buns are, "the best of all buns, on account of their melting buttery sweetness."

Recipe

Chelsea Buns
1 C. milk
1/3 C. sugar
2 tea. salt
1/2 C. vegetable shortening
1/2 C. water
1 tea. sugar
1/2 C. lukewarm water
1 envelope active dry yeast
5 C. flour
3/4 C. lightly packed brown sugar
3 Tbsp. butter
3 Tbsp. hot water
3/4 C. red and green maraschino cherries
1 C. seedless raisins
1/2 C. pecan halves or chopped walnuts
1/2 C. soft butter
3/4 C. lightly packed brown sugar
1 Tbsp. cinnamon

Scald the milk. Pour it into a lrg. bowl and the1/3 C. of sugar, salt, vegetable shortening and the first 1/2 C. water. Stir until the vegetable shortening melts. Cool to lukewarm.

Meanwhile, dissolve the 1 tea. sugar in the lukewarm water. Sprinkle the yeast over the water and let sit for 10 min., then stir briskly and add to the milk mixture. Beat in 2 1/2 C. of the flour. Then gradually add enough of the remaining flour to make a soft dough. Turn the dough onto a floured board and knead for 10 min., or until the dough is smooth and elastic. Shape into a ball.

Grease a bowl and place the dough in it, rolling the ball to grease the entire surface. Cover with a prepared wax paper and a damp cloth and let rise in a warm place for about 1 1/2 hr., or until doubled in bulk.

Punch down the dough, knead two or three times and let rest for 10 min. on a board.

Meanwhile, prepare a syrup for the buns. Put the first 3/4 C. brown sugar, 3 Tbsp. butter and 3 Tbsp. hot water in a pan. Stir over med. heat until the butter melts, then boil for 2 min. Immediately pour into two prepared 10-in. round pans.

Drain the cherries thoroughly and cut them into halves. Divide the cherries, raisins and pecans between the two pans, sprinkling them evenly over the bottoms. Roll the dough into a 14 x 9-in. rectangle. Spread with the soft butter. Sprinkle with the last 3/4 C. brown sugar and the cinnamon. Roll up from the long side into a tight roll. Cut into 16 even pieces and place the pieces, cut side down, in the prepared pans. Grease the tops, cover with prepared wax paper and a damp cloth and let rise in a warm place for about 45 min., or until double in bulk.

Preheat the oven to 375 degrees F. Bake the buns for 25 min., or until golden brown. Place strips of wax paper under a rack. As soon as the buns come out of the oven, turn the pans upside down on rack. Allow the syrup to run over the buns and remove the pans.

Makes approximately 16 buns.


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So far the three best bakeries I have discovered for the perfect chelsea bun are Don's Bakery In Bala, The Thornbury Bakery in Thornbury and of course the Mariposa Market :)

The quest continues..... :0))