Chelsea buns were made famous by London's Chelsea Bun House in the 18th century. The buns, made with rich yeast dough are filled butter, cinnamon, fruit peels and currants or raisins, are coiled into a spiral shape, and then covered with a sweet glaze. Instead of individual buns, this recipe makes one large ring, and is glazed with apricot jam after baking. To serve, simply slice in wedges like a piece of cake.

Chelsea Ring

Ingredients:

Dough:

1 cup warm milk (110 to 115 degrees) (preferably whole milk)

2 packages active dry yeast

¼ cup granulated sugar

½ cup unsalted butter, melted and cooled

1 teaspoon salt

4 cups all-purpose flour

Filling:

1 cup raisins

3 tablespoons rum

½ cup plus 1 tablespoon granulated sugar

½ cup ground almonds

2 teaspoons ground cinnamon

½ cup unsalted butter, melted

½ cup candied lemon or orange peel (or a combination of both), finely chopped

Topping:

1 egg yolk

Glaze:

¼ cup apricot jam

Directions:

Dough:

1. In a large mixing bowl, combine warm milk and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add sugar, melted butter, and salt; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in remaining flour to form a soft dough.
   
   
2. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes.
   
   
3. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, about 1 hour.
   
   
4. Prepare one 10 inch pan, preferably with a removable bottom and sides at least 2 inches high, such as a 10 inch round cake pan, or 10 inch springform pan; lightly grease the pan with shortening.
   
   
5. Punch dough down then turn onto a lightly floured pastry mat or pastry board. Use a rolling pin to roll the dough into a rectangle about 18 inches by 20 inches and 1/8 inch thick.
   
   Filling:
6. Prepare filling while dough is rising. In a small bowl combine raisins and rum. Set aside to let the raisins soak. Tip: Heat the raisins and rum together in the microwave for about 30 to 60 seconds to help the raisins soak up the rum, then cool.
   
   
7. In a medium bowl, combine granulated sugar, ground almonds, and cinnamon.
   
   Assembly:
8. Brush the rolled dough with the melted butter. Sprinkle with the sugar mixture, then sprinkle with the raisins and candied peels.
   
   
9. Using a kitchen knife or pizza cutter, cut dough into 2 inch wide strips. Roll up 1 strip and place in the center of the prepared pan. Curve the remaining strips of dough around the center piece. Tip: if any of the fruit falls off while placing the dough strips, just add back to the ring, tucking the fruits back down between the layers.
   
   
10. Cover and let rolls rise is a warm place, about ½ hour.
    
    
11. Preheat oven to 425 degrees F.
    
    Topping:
12. Using a pastry brush, lightly brush the top of the ring with egg yolk.
    
    Bake:
13. Bake ring 35 minutes and until golden brown. Tip: to prevent over-browning, cover ring with foil about ½ way thru baking.
    
    
14. Remove pan from the oven. Place pan on a wire cooling rack to cool slightly.
    
    Glaze:
15. Heat apricot jam in a small saucepan over low heat or in the microwave for 30 to 45 seconds. Using a pastry brush, lightly brush the top of the still warm ring with the warmed jam. Finish cooling completely on a wire cooling rack.
    
    TheBakingPan.com
    
    Adapted from Wolter, Annette, Teubner, Christian, Best of Baking, Fisher Publishing, 1980
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