Chelsea Buns Recipe

225 g/8 oz/2 cups strong plain (bread) flour
5 ml/1 tsp caster (superfine) sugar

15 g/0.5 oz fresh yeast or 20 ml/4 tsp dried yeast
120 ml/4 fl oz/0.5 cup warm milk

A pinch of salt
15 g/0.5 oz/1 tbsp butter or margarine

1 egg beaten
For the filling:
75 g/3 oz/0.5 cup mixed dried fruit (fruit cake mix)
25 g/1 oz/3 tbsp chopped mixed (candied) peel
50 g /2 oz/0.25 cup soft brown sugar

A little clear honey for glazing

Method:

Mix together 50 g/2 oz/0.25 cup of the flour, the caster sugar, yeast and a little of the milk and leave in a warm place for 20 minutes until frothy. Mix together the remaining flour and salt and rub in the butter or margarine. Blend in the egg, the yeast mixture and the remaining warm milk and mix to a dough. Knead until elastic and no longer sticky. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.

Knead again and roll out to a 33 x 23 cm/13 x 9 in rectangle. Mix together all the filling ingredients except the honey and spread over the dough. Roll up from one long side and seal the edge with a little water. Cut the roll into nine equal-sized pieces and place in a lightly greased baking tin (pan). Cover and leave in a warm place for 30 minutes until doubled in size.

Bake in a preheated oven at 190°C/ 375°F/gas mark 5 for 25 minutes until golden brown. Remove from the oven and brush with honey, then leave to cool.