Chelsea Buns

Ingredients

• 500 gwhite flour, for dough; plus extra for dusting
• 1 tspsalt, for dough
• 7 gyeast, fast-action dried yeast; for dough
• 300 mlmilk, warmed until lukewarm; for dough
• 40 gbutter, melted into warmed milk; for dough
• 1eggs, for dough
• vegetable oil, a dash; for oiling the proving bowl
• 25 gbutter, melted; for brushing rolled dough — filling
• 75 gbrown sugar, for filling
• 2 tspcinnamon, for filling
• 150 gdried fruit, mixed dried fruit; currants, sultanas or similar; for filling
• 2 tbspmilk, for sugar glaze
• 2 tbspsuperfine sugar, for sugar glaze

Method

1. 1

   Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.

2. 2

   Warm the milk and 40g butter in a saucepan until the butter melts and the mixture is lukewarm.

3. 3

   Add the milk mixture and egg to the flour and stir until a soft dough forms. You may need a little extra flour.

4. 4

   Turn out onto a floured surface and knead for 5 minutes until smooth, elastic and not sticky.

5. 5

   Oil a bowl, add the dough and turn to coat. Cover with cling film and leave in a warm place for 1 hour until doubled in size.

6. 6

   Knock back the dough and roll out on a floured surface to a rectangle about 0.5cm thick. Brush all over with the 25g melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.

7. 7

   Roll the dough up tightly into a cylinder. Cut into 10 slices each about 4cm thick and place on a lightly greased baking sheet with a little space between each.

8. 8

   Preheat the oven to 190°C / 375°F / Gas 5.

9. 9

   Cover with a tea towel and leave to rise for 30 minutes.

10. 10

    Bake for 20–25 minutes until risen and golden-brown.

11. 11

    While the buns bake, make the glaze: heat the 2 tbsp milk and superfine sugar in a small pan until boiling, then simmer for 2–3 minutes.

12. 12

    Remove the buns from the oven and immediately brush with the glaze. Cool on a wire rack.