Chelsea buns were created by a baker at the Chelsea bun house several hundred years ago.
Some people like to add currants to the dough as well. If you’re not a fan of currants, swap them for chopped mixed nuts or other dried fruit, such as tropical fruit mix or you can leave them out completely.
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Ingredients
Method
1.Combine yeast, 1 teaspoon of the caster sugar and the warm milk in a large bowl. Cover; stand in a warm place for 10 minutes or until frothy.
2.Add sifted flour and remaining caster sugar to yeast mixture in bowl with cinnamon, rind, egg and two-thirds of the butter; mix to a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place dough in a large greased bowl. Cover; stand in a warm place for 1 hour or until doubled in size.
3.Grease two deep 22cm (9in) round cake pans. Roll dough on a floured surface into a 23cm x 36cm (9in x 14½in) rectangle; brush with remaining butter, then spread with jam. Sprinkle with brown sugar and pecans, leaving a 2cm (1in) border. Roll dough up firmly from one long side like a swiss roll. Cut into 12 pieces; place six pieces, cut-side up, in each pan. Cover; stand in a warm place for 30 minutes or until risen slightly.
4.Preheat oven to 200°C/400°F.
5.Bake buns for 40 minutes or until golden brown. Turn buns, top-side up, onto a wire rack; brush with honey.
