Chelsea Buns

Instructions

1- Sift the flour and salt into a large bowl.

2- Make a well in the middle and add the yeast.

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

4- Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough.

5- (You may need to add a little extra flour.

6- ) Tip the dough onto a generously floured work surface.

7- Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.

8- Lightly oil a bowl with a little of the vegetable oil.

9- Place the dough into the bowl and turn until it is covered in the oil.

10- Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.

11- Lightly grease a baking tray.

12- For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface.

13- Roll the dough out into a rectangle 0.

14- 5cm/¼in thick.

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

16- Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice.

17- Cover with a tea towel and set aside to rise for 30 minutes.

18- Preheat oven to 190C/375F/Gas 5.

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

20- Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling.

21- Reduce the heat and simmer for 2-3 minutes.

22- Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.