Chelsea Buns

Ingredients (makes 10 buns):

For the dough:

500g strong white flour, plus extra for dusting
1 teaspoon salt
1 x 7g sachet fact-action dried yeast
300ml milk
40g unsalted butter, softened at room temperature
1 free-range egg
Vegetable oil, for greasing

For the filling:

25g unsalted butter, melted
75g soft brown sugar
2 teaspoons ground cinnamon
150g dried mixed fruit

For the glaze:

2 tablespoons milk
2 tablespoons caster sugar

Method:

1. To make the dough, start by sifting the flour and salt into a large bowl. Make a well in the middle and add the yeast.

2. Meanwhile, warm the milk and butter in a saucepan, until the butter melts and the mixture is lukewarm.

3. Add the milk mixture and egg to the flour mixture. Stir until the contents of the bowl come together as a soft dough. If necessary, add a little extra flour.

4. Tip the dough onto a generously floured work surface. Knead for five minutes – adding more flour if necessary – until the dough is smooth, elastic and no longer feels sticky.

5. Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with clingwrap and set aside in a warm place for one hour, or until the dough has doubled in size.

6. Lightly grease a baking tray.

7. For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle that is 0.5cm thick.

8. Brush all over the dough with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.

9. Roll the dough up into a tight cylinder – cut ten 4cm-slices and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.

10. Preheat oven to 190 degrees Celsius.

11. Bake the buns in the oven for 20 to 25 minutes, or until risen and golden-brown.

12. Meanwhile, to make the glaze, heat the milk and sugar in a saucepan until it is boiling. Reduce the heat and simmer for two to three minutes.

13. Remove the buns from the oven and brush with the glaze. Set aside to cool on a wire rack.