Английская Википедия:Chelsea bun

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Шаблон:Short description Шаблон:Infobox prepared food The Chelsea bun is a type of currant bun that was first baked in the 18th century at the Bun House in Chelsea,[1] an establishment favoured by Hanoverian royalty accustomed to similar pastries in their native cuisine. The shop was demolished in 1839.[2][3]

The bun is made of a rich yeast dough flavoured with lemon peel, cinnamon or mixed spice.[2] The dough is rolled out, spread with a mixture of currants, brown sugar and butter, then formed into a square-sided log. The process of making this bun is very similar to that involved in producing the cinnamon roll.[4] After being baked, traditionally the chelsea bun is glazed with syrup (or cold water and sugar). It is glazed while still hot so that the water evaporates and leaves a sticky sugar coating. Commercially made buns are sometimes topped with glace icing.

See also

References

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External links

Шаблон:British bread

  1. Kathryn Hawkins The Food of London: A Culinary Tour of Classic British Cuisine, Singapore: Periplus Editions (HK) Ltd, 2002, p.26
  2. 2,0 2,1 Alan Davidson "Bun" in The Oxford Companion to Food Oxford University Press, 1999, p. 114 Шаблон:ISBN
  3. Шаблон:Cite book
  4. Pamela Foster Abbey Cooks Entertain, Burlington, Ontario: Pamela Powered Inc., p.50