Chelsea bun

A Chelsea bun is made from a rich yeast dough that is rolled out, spread with butter, sugar, currants and often a little spice or lemon peel, then rolled up into a log and cut into slices. The slices are packed tightly in a pan, so they rise into one another and bake into square-sided buns that pull apart.

While still warm, the buns are brushed with a sticky sugar glaze. The bun takes its name from the Chelsea Bun House in London, a bakery famous in the 18th century, where large crowds gathered on Good Fridays. It is a close cousin of the cinnamon roll and remains a classic of British bakeries.