Chelsea Loaf

Chelsea Loaf

Course Bread
Cuisine English


For the filling and assembly:

  • 1/2 cup unsalted butter at room temperature
  • 1 tablespoon ground cinnamon
  • 2/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 tablespoon finely grated orange zest
  • 1 tablespoon lemon juice
  • 2/3 cup dried currants
  • 1/2 cup coarsely chopped glaze cherries
  • 1/2 cup mixed diced peel

For the hot glaze:

  • 3 tablespoon water
  • 1/2 cup granulated sugar
  • 1 tablespoon butter

For the syrup:

  • 1/2 cup butter
  • 1/2 cup brown `sugar
  • 1/4 cup maple syrup

For the dough:

  • 2 1/2 cups milk
  • 1/2 cup sugar
  • 4 1/2 teaspoon yeast
  • 2 pieces medium sized eggs
  • 7 cups MAYA All Purpose Flour
  • 1 1/4 teaspoon salt



  1. Dissolve yeast in lukewarm milk
  1. Let stand for a few minutes
  2. In a stand mixer attached with a dough hook, mix in milk, sugar and eggs.
  3. Add in flour and salt. Knead the dough until it is well combined.
  4. By hand, turn the dough out on a working surface and knead until smooth for about 5 minutes. Transfer the dough in an oiled bowl, cover with plastic wrap and let rise.
  5. Once it is doubled in size, turn out the dough and roll to at least 1/2 inch thick, spread the soft unsalted butter and sprinkle the rest of the filling ingredients evenly.
  6. Roll the dough, cut into three logs and braid the logs together, place in a loaf pan, set aside to proof for an hour.
  7. Bake for 45 minutes.
  8. While the loaf is still warm, brush with the hot glaze. Serve.

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