Chelsea buns were made famous by London's Chelsea Bun House in the 18th century. The buns, made with rich yeast dough are filled butter, cinnamon, fruit peels and currants or raisins, are coiled into a spiral shape, and then covered with a sweet glaze. Instead of individual buns, this recipe makes one large ring, and is glazed with apricot jam after baking. To serve, simply slice in wedges like a piece of cake.