Chelsea buns

Ingredients:

7g (1/4 oz) sachet dried yeast
1 teaspoon sugar
2 ½ cups (310 g/10 oz) plain flour, sifted
½ cup (125 ml/ 4 fl oz) milk, warmed
185g (6 oz) unsalted butter, cubed
1 tablespoon sugar, extra
2 teaspoons grated lemon rind
1 teaspoon mixed spice
1 egg, lightly beaten
¼ cup (45g/ 1 ½ oz) soft brown sugar
1 cup (185g/ 6 oz) mixed dried fruit
1 tablespoon milk, extra, for glazing
2 tablespoons sugar, extra, for glazing

Glace’ icing

½ cup (60g/ 2 oz) icing sugar
1-2 tablespoons milk

1. Combine the yeast, sugar, and 1 tablespoon of the flour in a small bowl. Add the milk and mix until smooth. Set aside in warm place for 10 minutes, or until frothy. Place the remaining flour in a large bowl and rub in 125g (4 oz) of the butter with your fingertips. Stir in the extra sugar, rind and half the mixed spice. Make a well, add the yeast mixture and egg and mix. Gather together and turn out onto a lightly floured surface.

2. Knead for 2 minutes, or until smooth, then shape into a ball. Place in a large, lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until well risen. Punch down and knead for 2 minutes, or until smooth.

3. Preheat the oven to hot 210C (415F/ Gas 6-7). Lightly grease a baking tray. Beat the remaining butter with the brown sugar in a small bowl with electric beaters until light and creamy. Roll the dough out to a 40 x 25 cm (16 x 10 inch) rectangle. Spread the butter and sugar all over the dough to within 2 cm (3/4 inch) of the edge of one of the longer sides. Spread with the combined fruit and remaining spice. Roll the dough from the long side, firmly and evenly, to enclose the fruit. Use a sharp knife to cut the roll into eight slices about 5 cm (2 inches) wide. Arrange the slices, close together and with the seams inwards, on the tray. Flatten slightly. Set aside, covered with plastic wrap, in a warm place for 30 minutes, or until well risen. Bake for 20 minutes, or until brown and cooked. When almost ready, stir the milk and sugar for glazing in a small saucepan over low heat until the sugar dissolves and the mixture is almost boiling. Brush over the hot buns. Cool.

4. Mix the icing sugar and milk, stir until smooth, then drizzle over the buns.

Preparation time: 30 minutes
+ 1 hour 40 minutes rising
Total cooking time: 25 minutes