Chelsea Buns

Directions

• Sift the flour and salt into a large bowl and make a well in the middle; add the yeast.
• Warm the milk and 40g butter until the butter melts and the mixture is lukewarm.
• Add the milk mixture and egg to the flour and stir until a soft dough forms, adding a little extra flour if needed.
• Turn the dough onto a floured surface and knead 5 minutes until smooth and elastic.
• Lightly oil a bowl with vegetable oil, place the dough inside and turn to coat; cover and leave in a warm place 1 hour or until doubled in size.
• Knock the dough back and roll out into a rectangle 0.5cm thick.
• Brush with the melted 25g butter and sprinkle over the brown sugar, cinnamon and dried fruit.
• Roll the dough into a tight cylinder and cut into ten 4cm slices; place on a greased baking sheet leaving space between each slice.
• Cover with a tea towel and let rise 30 minutes.
• Preheat oven to 190C (375F) and bake 20–25 minutes until risen and golden brown.
• Meanwhile heat 2 tbsp milk and 2 tbsp caster sugar until boiling, then simmer 2–3 minutes to make the glaze.
• Remove buns from oven and brush with the hot glaze, then cool on a wire rack.