Master Bread Ahead’s Divine Chelsea Buns at Home

This article details Matthew Jones's acclaimed recipe for Bread Ahead's “divine Chelsea buns,” extracted from the new cookbook “ORDER UP!”. These buns are celebrated for their “soft centre, spiced swirl, and warm syrupy glaze,” embodying classic, comforting, and exceptionally good baking. The recipe promises to yield 12 delicious buns, a delightful treat that also helps make “a lot of new friends.” A significant benefit of supporting the “ORDER UP!” book is its contribution to Hospitality Action, with £7.50 from each sale benefiting the charity.

The comprehensive recipe outlines a two-hour preparation time and a 20-minute bake. Key ingredients for the dough include bread flour, fresh yeast, unsalted butter, and lemon zest, which imparts an “extra zesty oomph.” The filling combines soft light brown sugar, ground mixed spice, currants, and ground allspice, all mixed with melted butter. A distinctive glaze is crafted from sugar, a cinnamon stick, and the juices of orange and lemon, meticulously simmered to 103°C for that signature shine.

The making process involves kneading the dough for eight minutes until elastic, followed by an hour-long prove. The dough is then rolled into a 45cm square, brushed with butter, and generously covered with the spiced currant filling, leaving a small lip for sealing. After being rolled tightly and cut into 12 equal pieces, the buns undergo a second prove before baking at 200˚C/180˚C fan. The warm buns are immediately glazed, ensuring maximum absorption of the citrusy syrup. No specific risks are mentioned beyond the playful warning not to “eat them all at once,” highlighting their irresistible nature. Enjoying these homemade Chelsea buns with a cup of tea is highly recommended.

(Source: https://londonist.com/london/food-and-drink/bread-ahead-chelsea-buns-recipe)