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



  • Dissolve yeast in lukewarm milk
  • Let stand for a few minutes
  • In a stand mixer attached with a dough hook, mix in milk, sugar and eggs.
  • Add in flour and salt. Knead the dough until it is well combined.
  • 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.
  • 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.
  • Roll the dough, cut into three logs and braid the logs together, place in a loaf pan, set aside to proof for an hour.
  • Bake for 45 minutes.
  • While the loaf is still warm, brush with the hot glaze. Serve.

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