Classic Chelsea Buns

Preparation

1. 1
   Step 1

   In a large bowl, mix 450g flour, 14g yeast, 50g sugar and 1 tsp salt.

2. 2
   Step 2

   Make a well in the center and add 150ml warm milk, 1 beaten egg and 50g melted butter.

3. 3
   Step 3

   Mix with a wooden spoon and then your hands to form a soft dough. Adjust with water or flour if needed.

4. 4
   Step 4

   Knead the dough on a floured surface until smooth and elastic.

5. 5
   Step 5

   Shape into a ball, place in a greased bowl, cover and let rise in a warm place until doubled in size.

6. 6
   Step 6

   Preheat oven to 200C (180C fan) and grease a 21x21cm square tin.

7. 7
   Step 7

   Knead the risen dough briefly to knock out air, then roll into a 20x30cm rectangle.

8. 8
   Step 8

   Spread 25g softened butter over the dough.

9. 9
   Step 9

   Scatter 100g currants and 50g chopped sultanas over the butter.

10. 10
    Step 10

    Mix 2 tsp mixed spice with 25g caster sugar and sprinkle evenly over the fruit.

11. 11
    Step 11

    Roll the dough tightly from the long edge into a spiral.

12. 12
    Step 12

    Slice the roll into 9 equal buns and arrange them cut-side up in the tin.

13. 13
    Step 13

    Cover with a damp cloth and leave to prove in a warm place until doubled.

14. 14
    Step 14

    Bake for 10 minutes, then reduce heat to 180C (160C fan) and bake for another 10 minutes.

    Timer · 20 min
15. 15
    Step 15

    Dissolve 2 tbsp sugar in 1 tbsp water and brush over the hot buns.

16. 16
    Step 16

    Cool in the tin for 10 minutes before serving.

    Timer · 10 min