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Interesting things about Chelsea

Chelsea Bun

Two buns in a plate at Sloane Square Hotel

According to folklore, the Chelsea bun was first produced in the 18th century at the Bun House, reportedly in Pimlico Road. The sweet treat was a favourite of commoners, as well as Hanoverian royalty and continues to entice anyone with a sweet tooth. Legend has it that when the Chelsea Bun was first launched, Londoners queued around the block to gobble up this tasty treat. The recipe for the Chelsea Bun has changed little over the last two hundred years and is still used in bakeries throughout the UK. Chelsea Buns are a sweet, currant pastry, produced very much like a cinnamon roll, made from a rich dough, lightly flavoured with lemon peel, cinnamon and mixed spice. The dough ferments for 24 hours and is pulled, pushed, stretched and pummelled into submission by bakers. After being sprinkled with currants, brown sugar and butter, the dough is rolled into a square, spiral shape and baked until it is golden. It is then glazed with cold water and sugar, while it is still hot.

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