18 Traditional British Desserts to Celebrate King Charles' Coronation

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Chelsea Buns

A sticky treat with a story! These delightful buns were invented in Chelsea, West London during the 18th century at the Chelsea Bun House, a royal favorite at the time . The buns were apparently an instant hit and became a family favorite. Try serving them to your loved ones, and see what they think!

Ingredients for 18 buns:

For the pastry:

• 3 tbsp unsalted butter
• 1 1/4 cups (300 ml) whole milk
• 2 1/2 tbsp sugar
  
•  3 1/2 cups (450 g) flour
• 1 tsp salt
•  1/4 tsp ground cinnamon
•  1/4 tsp ground nutmeg
•  1/8  tsp ground allspice
•  1 egg 
•  2 1/4 tsp instant dry yeast
  

For the filling:

•  1/2 cup (85 g) brown sugar
• 1/2 cup (110 g) butter, softened
•  3/4 cup (100 g) raisins
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1 egg
• 1 tbsp milk

For the glaze:

•  4 tbsp sugar
•  1 tbsp milk

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the pastry: Add the butter, milk and sugar to a small saucepan, and heat over medium until the butter is melted. Remove from the heat, and let cool until the mixture is lukewarm. Add the instant yeast and let sit for 5 min.
3. In a large mixing bowl, add the flour, salt and spices. Mix well to combine. Make a well in the center of the ingredients, and pour in the wet ingredients, along with the egg. Mix with a fork to combine, then use your hands to shape the dough into a ball. Make sure you get all the flour into the dough.
4. Flour a clean work surface, and knead the dough with your hands for about 5 min., adding more flour as needed. It should become smooth and springy.
5. Lightly grease the previously used mixing bowl and add back the dough. Cover with a clean dishtowel and let rest in a cool, dry place for 1 hour, until the dough has doubled in volume.
   
6. Transfer the dough to a floured work surface and roll out into an 18 x 12-inch rectangle, with the long side facing you. Trim to straighten the edges, if necessary.
   
7. For the filling: Spread the softened butter across the dough, leaving a small margin on the long side farthest from you. Sprinkle evenly with the raisins and spices, leaving a slight border around the edges.
   
8. Starting from the edge closes to you, tightly roll up the dough to the other edge. Before closing, brush the border with water. Then roll up and seal, leaving it seamside down. Cut into 18 rolls.
   
9. Line 2 baking pans with parchment paper.
10. Place the rolls cut-side up onto the pans, leaving at least 1/2-inch space between them. Cover and let rise for 30 min. in a warm place. They should be barely touching when they've risen.
11. Whisk together the egg and milk with a fork, then brush the tops of the rolls with the egg wash. 
12. Bake for 15-20 min. until golden brown.
13. Meanwhile, prepare the glaze. Add the sugar and milk to a saucepan over medium-low heat. Stir the mixture until the sugar has melted. Set aside.
14. Brush the buns with the glaze immediately after baking, then let cool before serving.
    
15. Enjoy!