Recipes · English · Bakery
Chelsea Bun
One serving has 367 kcal and 8 g protein, and at least a fifth of a woman's daily need of thiamin (46%), selenium (39%), riboflavin (34%), niacin (29%), folate (28%) and manganese (26%). Ready in 123 minutes.
- Preparation: 100 min
- Cooking: 23 min
- Makes: 1 serving (115 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten, honey
Ingredients
- 45 g Flour, bread (strong)
- 20 g Milk, whole
- 12 g Butter, unsalted
- 10 g Sugar
- 1 g Yeast, active dry
- 15 g Currants, dried
- 0.3 g Cinnamon
- 8 g Eggs, whole, raw
- 0.3 g Salt
- 3 g Honey
Method
- Makes 1 bun; multiply by 9 for a full batch (a 3x3 tray). Warm the milk, dissolve the yeast and a little of the sugar in it, and leave 10 minutes until foamy.
- Mix the flour, remaining half of the sugar, salt and egg with the yeast milk to a smooth dough; knead 8-10 minutes, then let rise for about 1 hour until doubled.
- Roll the dough into a rectangle, brush with half the melted butter, and sprinkle with the currants, cinnamon and remaining sugar.
- Roll up tightly from one long edge into a log, cut into a round slice, and place cut-side up in a lined tin; let rise a further 30 minutes.
- Bake at 190 °C (375 °F) for 20-25 minutes until golden and the buns have joined together.
- Warm the honey and brush over the hot buns to glaze.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 367 kcal | 17% |
| Carbohydrates | 58.3 g | |
| Water | 34.9 mL | |
| Fiber | 2.2 g | 7% |
| Protein | 8.1 g | 17% |
| Tryptophan | 0.09 g | |
| Threonine | 0.24 g | |
| Isoleucine | 0.31 g | |
| Leucine | 0.56 g | |
| Lysine | 0.27 g | |
| Methionine | 0.15 g | |
| Cystine | 0.15 g | |
| Phenylalanine | 0.38 g | |
| Tyrosine | 0.24 g | |
| Valine | 0.37 g | |
| Histidine | 0.17 g | |
| Fat | 12 g | |
| Monounsaturated | 3.4 g | |
| Polyunsaturated | 0.89 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.68 g | |
| Saturated | 6.8 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 57.6 mg | |
| Calcium | 53.6 mg | 5% |
| Copper | 0.15 mg | 17% |
| Iron | 2.5 mg | 14% |
| Magnesium | 20.6 mg | 7% |
| Manganese | 0.47 mg | 26% |
| Phosphorus | 101 mg | 14% |
| Potassium | 215 mg | 5% |
| Selenium | 21.5 µg | 39% |
| Sodium | 146 mg | |
| Zinc | 0.72 mg | 9% |
| Thiamin (vitamin B1) | 0.51 mg | 46% |
| Riboflavin (vitamin B2) | 0.37 mg | 34% |
| Niacin (vitamin B3) | 4.1 mg | 29% |
| Pantothenic acid (vitamin B5) | 0.55 mg | 11% |
| Pyridoxine (vitamin B6) | 0.1 mg | 8% |
| Folate (vitamin B9) | 112 µg | 28% |
| Cobalamin (vitamin B12) | 0.18 µg | 8% |
| Choline | 35.3 mg | 8% |
| Vitamin A | 105 µg | 15% |
| Vitamin C | 0.73 mg | 1% |
| Vitamin D (D2 + D3) | 16.8 IU | 3% |
| Vitamin E | 0.58 mg | 4% |
| Vitamin K | 1.6 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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