Chelsea Buns

• For the dough

• 750 g strong white bread flour, 10g salt, 75g light brown sugar, 12g fast-action yeast, 350ml lukewarm whole milk, 2 large eggs and 125g very soft salted butter

• For the filling

• 100 g softened butter, 2 heaped tbsp marmalade or apricot jam, 125g soft light brown sugar, 2 tsp cinnamon, 2 tsp mixed spice, zest of 1 lemon, 2 tbsp apricot jam or marmalade, 250g currants and 200g sultanas, 55g fried fruit

• For the glaze

• 75 g dark brown sugar, pinch of and 75ml water

Make the dough

1. 1

   Mix the flour, salt, sugar, yeast, milk and eggs until a dough forms. Knead, then gradually add the butter and continue until soft, glossy and elastic. Cover and leave to double in size.

Prepare the filling

2. 2

   Roll to roughly 60 x 40cm. Add the butter, spices, salt, apricot jam/ marmalade and sugar into a bowl. Add the dried fruit.

Roll and cut

3. 3

   Roll tightly from the long edge and cut into 15 large buns or 18/20 smaller ones.

Prove and bake

4. 4

   Arrange in lined tins, cover and prove for 45/50 minutes. Bake at 190 °C / 170 °C fan for around 22-25 minutes until deeply golden.

Glaze

5. 5

   Simmer the sugar and water for 2–3 minutes and brush generously over the buns while they’re still hot.