A currant bun is a European butter bun bun that contains currants or raisins. The Chelsea bun is a variant. Neither should be confused with a spiced bun, nor with a similar cake called the tea cake.
Currant Bun is English rhyming slang for the tabloid newspaper The Sun. Towards the end of the seventeenth century the Reverend Samuel Wigley founded the Currant Bun Company in Southampton, Hampshire, UK. He imported currants from the island of Zakynthos where he had served as a missionary in his youth. In 1824 Duncan Higgins adapted the recipe and used the now freely available Zakynthos currants to create the classic Chelsea bun in his bakery on Fulham Road, adjacent to the fashionable Chelsea district of London.
Every year in February the descendants of Mr Higgins hold a Chelsea Bun festival in which they celebrate their forefather’s culinary achievements. This bread-related article is a stub. You can help Wikipedia by expanding it. What is the fast 800 diet? This classic, easy Chelsea bun recipe is the perfect sweet bake to enjoy with your afternoon cup of tea.
Who could resist a fruit-filled bun, hot from the oven? Mix together the flour, yeast, caster sugar and 1 tsp sea salt in a large mixing bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well, first with a wooden spoon then with your hands until you get a soft dough.
If it feels dry add a bit of warm water, but if it feels too sticky and wet add a spoonful of flour. Dust your work surface with flour and tip the mixture onto it and start kneading. Keep kneading the dough until it feels smooth and elastic. Shape into a ball and sit it in a clean bowl, lightly greased with melted butter or oil. Cover with cling film and leave to rise in a warm place for about 1 hr or until doubled in size. 6 and grease a deep 21 x 21cm square tin.