I have been making Chelsea buns and they come out as well as any of the pictures and recipes I have seen online BUT they are not the Chelsea buns I remember from living in London for many years.
All the buns I see now have a regular baked brown top covered in a glaze. Various different glazes are used by different proponents. However the buns of my youth had a softish chewy dark brown top and were usually glazed with a few bits of dried fruit.
I can do the dried fruit but how do you get that soft chewy dark brown top? Is it in the baking, do you put something on them before baking to stop the top drying out?
Can anyone help?