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London buns

Iced buns on wooden board with label "London Buns" and loose change. For London buns recipe.

Very similar to a Chelsea Bun but square in shape and topped with a layer of icing, these sweet buns were presumably an invention of a London baker during the nineteenth century.  

Equipment

  • Weighing scales
  • Measuring jug
  • Deep roasting tin
  • 2 small saucepans
  • Large mixing bowls
  • Cling film
  • Rolling pin
  • Pastry brush
  • Clean tea cloth
  • Cooling rack
  • Small mixing bowl
  • Palette knife

Preparation method

  • Grease the roasting tin with butter.
  • Place 150ml milk and butter in a small saucepan and heat until the butter has melted. Leave to cool to luke-warm.
  • Place 150ml milk in the other small saucepan and heat to 30C/86F.
  • Transfer to the measuring jug, whisk in the yeast and teaspoon of sugar and leave to stand for 10 minutes to activate the yeast.
  • Sift the flour and salt into the large mixing bowl, add the lemon zest and stir thoroughly.
  • Add the egg to the milk and butter mixture and whisk in.
  • Make a well in the centre of the dry ingredients, pour in the milk, butter and egg mixture and the yeast mixture and, using your hands, bring everything together to a sticky dough.
  • Turn the dough out onto a lightly floured work surface and knead for 10 minutes or until the dough is silky and elastic.
  • Wash and dry the mixing bowl and lightly oil before placing the dough in it. Cover with clingfilm and leave to prove for an hour or until the dough has doubled in size.
  • Once risen turn the dough out onto the lightly floured work surface and knock back.
  • Roll the dough out to a rectangle about 1cm thick.
  • Melt the butter in a small saucepan and brush over the dough.
  • Scatter with the brown sugar, cinnamon and candied peel.
  • Flatten the right long side of the dough with your fingers.
  • Starting with the left long side of the dough, roll the dough tightly into a long sausage.
  • Use a serrated knife to cut the dough sausage into slices of 4cm thick.
  • Use the palm of your hands to shape the buns into a square shape.
  • Place the buns, cut side up, into the greased roasting tin leaving about 1cm of space between each one.
  • Cover with the clean tea cloth and leave to rise for about 30 minutes or until doubled in size.
  • Preheat the oven to 190C/375F/gas 5.
  • When the buns have expanded, place them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and if the tops of the buns are getting too brown place a piece of kitchen foil over the top.
  • Remove the buns from the oven and let them cool slightly before transferring them from the tin to the cooling rack. Allow to cool to room temperature.
  • Make the icing by mixing the icing sugar with the lemon juice in the small bowl.
  • Spoon a small round dollop of icing on the centre coil of each bun. It should naturally spread out to cover the top of the bun. If it doesn’t use the palette knife to spread it.

For tips and advice see my guide on making bread.https://piespuddingsandpottages.com/step-by-step-guides/making-bread.
More London recipes
Chelsea buns
Hyde Park Corner cakes
London Particular
 

Victorian

Serves:
8
Prep Time 3 hours 45 minutes
Cook Time 25 minutes
Cooling time 1 hour
Total Time 5 hours 10 minutes

Ingredients

  • 150 ml whole milk
  • 40 g unsalted butter
  • 170 ml whole milk
  • 10 g dried yeast
  • 1 tsp caster sugar
  • 500 g strong white bread flour
  • 1 tsp salt
  • Grated zest of an unwaxed lemon
  • 1 medium egg
  • 150 g candied mixed peel
  • 25 g unsalted butter, melted
  • 75 g light muscovado sugar
  • 2 tsp ground cinnamon

To finish

  • 300 g icing sugar
  • Juice of a lemon

Nutrition

Nutrition Facts
London buns
Serving Size
 
140 g
Amount per Serving
Calories
400
Percent of Daily Value*
Fat
 
6.3
g
10
%
Saturated Fat
 
3.3
g
21
%
Cholesterol
 
28
mg
9
%
Sodium
 
242
mg
11
%
Potassium
 
119
mg
3
%
Carbohydrates
 
65
g
22
%
Fiber
 
0.7
g
3
%
Sugar
 
34
g
38
%
Protein
 
7.7
g
15
%
Calcium
 
53
mg
5
%
Iron
 
2.5
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Fondant icing

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace