When I saw that H.Y. Hanna was getting ready to release TWO DOWN, BUN TO GO, her third book in the Oxford Tearoom Mystery series, I was very excited and contacted her to find out when it would be available for pre-order. If you recall, I shared my review and the recipe for her Traditional English Scones from her book, A SCONE TO DIE FOR, this past February and wanted to make sure I didn’t miss out on her new release. Much to my delight, the author asked if I would be willing to try out her recipe for Chelsea Buns before the book went to print! I had never even heard of Chelsea Buns, but read up on them (thank you Google!) and hauled out the flour and sugar. According to H.Y. Hanna, Chelsea Buns were first created in the 18th century at Bun House in Chelsea, London, and the delicious buns were a favourite with the Hanoverian royal family. They have a distinctive square spiral shape and are made with a rich yeast dough, flavoured with mixed spices or cinnamon and lemon zest. Inside the swirls, the bun contains a mixture of brown sugar, butter and dried fruit such as currants, raisins, cranberries and sultanans. An iconic product in British baking, Chelsea buns are a bit similar to the more well-known cinnamon roll.
Synopsis
In TWO DOWN, BUN TO GO, Gemma Rose, owner of the Little Stables Tearoom near Oxford, receives a frantic phone call from her friend, Seth Browning, at 2:00 a.m. He begs her to sneak into Wadsworth College and retrieve a note he left for Professor Barrow, and oh, by the way, make sure the police don’t find out. Gemma does as asked, narrowly escaping being questioned by the police who are gathered in force. She is then shocked to learn that Professor Barrow had been brutally murdered just a couple hours earlier. Seth is arrested for the murder after violently arguing with the man over providing support for a homeless charity which Professor Barrow was completely against helping. Since Seth’s note could be construed as incriminating, Gemma destroys it, knowing Seth could not be the killer.
Gemma begs her almost-boyfriend, CID Devlin O’Connor, to do whatever it takes to prove Seth’s innocence. Devlin blows up, upset that she would suggest he bend the rules for her, and tells her to stay out of the investigation. But that’s not going to happen so she starts asking questions around the village, digging into the past, and finds that Professor Barrow was a very unpleasant man. There are numerous people who aren’t sorry to see him dead, including his own brother and sister. When another victim is found, Gemma must step up her investigation and keep the Old Biddies out of trouble. Can she find the culprit before they strike again? Can she repair her relationship with Devlin or will Dr. Lincoln Green steal her heart?
My Review
Just as my taste testers oohed and aahed over the Chelsea Buns, I was equally charmed by TWO DOWN, BUN TO GO! The story starts out at a fast pace from page one and doesn’t let up, keeping you wondering what is going to happen next and guessing who the culprit is. The core group of characters are well developed with cameo appearances by others providing humor. I love the addition of the four “Old Biddies” who lighten each scene they steal from Gemma. The various subplots lend themselves to getting to know Gemma better along with her relationships with the people surrounding her. And I can’t forget to mention Muesli, her adorable tabby cat who creates her own chaos for Gemma!
The author inserts fascinating insight into what Oxford University actually is (it’s not just one specific college, but a collection of nearly 40!) without detracting from the story and also provides a Glossary of terms used in Oxford at the back of the book. Her description of Gemma’s traditional English village makes you feel like you’re actually there, and oh my, the yummy treats coming out of Little Stables Tearoom makes my mouth water! Be sure to read through the Glossary of British Terms — it is quite entertaining reading all by itself! H.Y. Hanna also tackles the sticky issue of homelessness, weaving it effortlessly into the plot, with kindness and sensitivity, and hopefully giving the reader pause for consideration. I look forward to the next installment in the Oxford Tearoom Mystery series!
Thank you, H.Y. Hanna, for providing such charming entertainment through your book and for allowing me to share your Chelsea Buns! They are simply delectable!
A huge thank you to H.Y. Hanna for providing one lucky winner a choice of a signed copy or an e-book copy of TWO DOWN, BUN TO GO! Please use the Rafflecopter box located below the recipe to enter. Contest ends Wednesday, May 4, 2016 at 11:59 pm PST. Winners will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)
Chelsea Buns
Ingredients
Yeast Rolls
500 grams (4 cups & 2-1/2 level tablespoons) all-purpose white flour (plus extra for dusting / kneading)
250 ml (1 cup + 1 tablespoon) milk
5 grams (1-1/2 teaspoons) instant yeast
50 grams (3-1/2 tablespoons) unsalted butter
60 grams (1/4 cup) caster sugar (or finely pulverize granulated sugar in the food processor for 1 minute)
1 egg, lightly beaten
Zest of 1 lemon
1 teaspoon mixed spice or cinnamon (depending on personal preference)
1 teaspoon salt
Vegetable oil for greasing
Filling
30 grams (2 tablespoons) butter (very softened and slightly melted)
75 grams (1/4 cup) Demerara sugar (or substitute regular brown sugar)
Dried fruit (as much or as little as you fancy):
- 100 grams (1/2 cup) dried sultanas (golden raisins)
- 100 grams (1/2 cup) dried cranberries
- 100 grams (1/2 cup) seedless Raisins
Glaze
(These glazes are very different from America’s version of frosting for cinnamon rolls. The Chelsea Bun glazes are light and add just a touch of sweetness and flavor to the buns. If you wish, you may double the amount of the sugar and milk version to suit your tastes, or add additional confectioners’ sugar for a thicker citrus glaze.)
2 tablespoons caster sugar
1 tablespoon milk
OR
2 tablespoons citrus juice
90 grams (2/3 cup + 1 tablespoon) sifted confectioners’ sugar
Instructions
Yeast Rolls
Sift the flour into a large mixing bowl and combine with the sugar, salt, yeast and mixed spice or cinnamon, plus the lemon zest – mix well so that the spices and zest are evenly distributed in the flour.
Melt the butter and add the milk, warming the mixture until it is lukewarm (about 40 degrees C / 105 degrees F)
Make a well in the center of the flour mixture and pour in the warm milk & butter mixture, as well as the beaten egg.
Stir and mix to combine the contents of the bowl, until it forms a wet dough and comes away from the sides of the bowl (you may need to add a little more flour).
Tip the dough out onto a well-floured clean surface and knead lightly for 5 minutes, until the dough is smooth and elastic. Add more flour if necessary so that the dough no longer feels sticky. (You may prefer to use the dough hook on your standing mixer for 5 minutes, which is easier than kneading by hand.)
Lightly grease the mixing bowl with some vegetable oil, then return the dough to the bowl and cover with a damp tea towel. Leave it in a warm, draught-free place and allow the dough to rise, until it has doubled in size (about 60 minutes). **If the milk is not warm enough, the dough may need longer to rise – leave it until it has doubled in size.
Tip the dough back out onto the work surface and knead briefly, then roll it out into a large rectangle that’s about 20-cm x 30-cm (8-inches x 12-inches). You will have to use your fingers to stretch the dough, to coax it into a rectangular shape. Make sure the longer side is facing you.
Filling
Brush the surface of the dough with the melted butter and then scatter the Demerara sugar and dried fruit evenly across the surface.
Using your thumb, press down the edge of the long surface nearest to you, so that it “sticks” to the table – then take hold of the other end and roll the dough up towards you, into a tight cylinder. It’s important that the dough is rolled as tight as possible.
Using a sharp knife, cut the roll up into slices, each one about 4cm (1-1/2 inches) thick.
Lay the slices (cut side up) on a lightly greased baking tray, making sure that they’re about 1cm apart. This is important so that they stick together as they bake and when pulled apart, produces that characteristic “square” shape of a Chelsea bun.
Cover with a tea towel and let them rest again for about 30mins.
Meanwhile, preheat the oven to 200C/400F/gas mark six.
Bake for about 20 – 25 minutes, until the buns have risen and are golden-brown. Check at around the 15 minute mark to make sure the fruit isn’t burning – if so, cover the buns with a piece of foil.
Glaze
While the buns are baking, make the glaze by whisking the citrus juice and confectioners’ sugar together, until smooth
OR
Heat the milk and caster sugar in a saucepan until boiling, then reduce the heat and simmer for 2 – 3 minutes.
When the buns are removed from the oven, brush immediately with the glaze, then set aside to cool on a wire rack. Once cool, tear them gently apart.
Enjoy!
If you receive my blog post via email you will need to visit my website to view the video.
Not sure if it’s considered a “tearoom” but I’ve been to High Tea at The Palace in San Francisco.
When my husband and I spent 3 weeks in Great Britain one summer years ago, we went to tearooms several times a week…I was addicted to the scones and Devonshire cream! Back home I’ve gone to a few local tearooms with my granddaughter but I’m always just a bit disappointed in their scones. I love the tradition of it though!
I LOVE the Oxford Tearoom Mysteries! I am a big fan of high tea and have visited tearooms in London and Bath, England and have had tea at the Plaza Hotel in NYC — scones and clotted cream are the best!
We have a lovely tea room downtown. We stop in every so often. Going downtown is a bit out of the way.
But. We have the perfect excuse. The book store. It is just around the corner. They have a lemon bar that is to die for. Love it with cinnamon tea. They go together so well.
I love this series…The recipe is now going to the top of my baking queue!
I have visited a tea room here in my town. It was a lovely experience with the most delicious treats! Not the British experience I hope to have one day, but it sure was close…
I have never been to a tea room. But I now have this recipe on my “make it today list”! Would love to win a copy of the book!!!!
My best friend took me to tea for my birthday. It was marvelous. When my granddaughter was young we had one of her parties in a tea room. Those little girls – and the moms – just loved it!
I don’t think there are any tearooms anywhere near where I live in the northwoods. I’d love to visit one if someone would open one.
Thanks for the contest and the recipe.
Nope, never been to a tea room. Thank you for the introduction of a new-to-me author Kim! And, thank you for a chance to win.
I have not had the opportunity to visit a tearoom but we have recently had one open in our city. There is another one within 30 miles of our town too. My daughter and I are making plans to try one or the other soon. I love reading Ms. Hanna’s books. I devoured the first two and can’t wait to have the chance to read the newest. Thanks for the contest and the recipe. robeader53@yahoo.com
This book sounds great. I like a book that is action packed from beginning to the end. Thanks for the recipe, they look delicious.
I wouldloveasigned copy of Two Down Bun To Go. Thank for the chance to try andwin one. I amfinding a lot ofinteresting bookshere lately.
I wish there were a tea room near me. Well, maybe it’s better that there isn’t because I would be there too much!
A question on the recipe–The two options of glazes are very different in quantity. How does one choose?
That is an excellent question, Elizabeth! I chose the citrus version because it seemed to compliment the fruit and lemon zest in the buns. The confectioners’ sugar does melt down a lot, so there’s not a huge amount to apply to the buns. With the milk and sugar version, I would have to assume it would be a very subtle, very light glaze adding a bit of sweetness only. Both of these glazes are very different from the American version for cinnamon rolls, which tends to almost drown the rolls in heavy sugary sweetness…which my family loves 🙂 Personally, if I were to use the milk and sugar cooked glaze, I would at least double it since I know my family prefers more glaze/frosting on baked goods.
I love making and eating scones but never tried chelsea buns.
Thanks for the chance to win!
There aren’t too many tea rooms around the suburbs of Chicago. However, I have been to a tea room in one of the small northern cities near the Wisconsin state line. It was a nice experience with the tea and plate of cookies and I would like to do it again.
I have visited a tea room. It was fun.
I’ve never visited a tea room, even when I was in England. But this makes me want to go back and visit a few of them!
No, but I’d like to!
I drink tea every day but have never been to an official tea room
I can’t wait to try this yummy recipe!
I have been on cruises and I love tea time! So much fun!
Yes, during the time we spent while visiting our daughter’s family in Hong Kong for their son’s fifth birthday!
Thank you for featuring my new book and for the most fantastic write-up!
Wow – your photos are ABSOLUTELY gorgeous – I can almost smell the buns just looking at them! I feel incredibly lucky to have such a talented baker as yourself try out my recipe! So delighted that you enjoyed the Chelsea buns… as well as the new story in the Oxford Tearoom Mysteries. 🙂
Good luck to everyone in the giveaway!
best wishes,
Hsin-Yi
(H.Y. Hanna)
You are more than welcome Hsin-Yi! I so enjoyed baking the Chelsea Buns and reading your new book — both are winners!
Yes, I have visited a “tea room”. A local place called “Feathernesters”. What a fun experience!
Yes, I think so Sissy’s in Seymour, a little place with tea and soup and little sandwiches.
I have never been to a tearoom, so rely on books to provide me with a way to imagine them. I hope someday to visit a tearoom. Until then, I will keep enjoying this wonderful series!
I like tearooms. I went for my birthday one year.
There used to be a tea room in my town, but it morphed into a brunch and private party place. Boo. Now I go to an establishment about 20 miles away on occassion. My best friend usually treats me for my birthday each year. Thank you for the chance to win.
YEs, I’ve been to a local Tea room. Not a fan of little sandwiches (or large ones).
The book sounds interesting. Thaks for the opportunity.
Have been to a tea room but it was years ago.
I had the opportunity to visit with several friends, but due to a prior commitment I was unable to go. Maybe next time.
I’ve not read any of her books yet and they look like good reads! I’ll have to update my goodreads list with a few of them. 🙂 Thanks for the chance to win!
I don’t really remember if I have or not. Something in my memory tells me I have, yet I can’t remember any details. Maybe it’s because I have always wanted too.
These look delicious. I am making these for sure, and look forward to acquainting myself with this series.
I visited a tea room about 30 years ago and loved it, but we don’t have many tea rooms here in Oklahoma, unfortunately.
I have not visited a tea room. It sounds like something I would love to do someday!
No, I have never visited a tearoom. I am going to visit this recipe!
No, I’ve never had the chance. Thank you for sharing this recipe and review!
Connie
cps1950@gmail(dot)com
nope..dont think there are any in my neck of the woods,N.E. Wisconsin, but I have gone to buy tea from places that sell loose teas by the oz in bulk…yummy stuff..
No I have not, but it looks like fun!
No tea rooms here. I do a lot of baking and have a nice selection of teas. I am interested in the truffle recipe as I usually buy them. Thanks. I am intrigued by tbo ok k
njlinza@yahoo.com
No, haven’t been to a tea room yet. Love your recipe, I am going to give it a try!
No I have never visited a tea room but would love to!
Yes, love them!
have not visited a tearoom….definitely on my Bucket List!!
Thanks! It’s definitely on my short list to read.
I’ve never visited a tea room. My younger daughter and I are going to a princess tea party this weekend – it will be our first tea party!
Pingback: Chelsea Bun Recipe ~ H.Y. Hanna - Betselling Cozy Mystery Author (Oxford Tearoom Mysteries)