Chelsea Buns

Method

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1. Mix the flour, yeast, caster sugar, warm milk and egg to a rough dough, then knead 10 minutes until smooth.

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2. Add the salt, then work in the 60 g butter a piece at a time until fully absorbed.

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3. Cover and prove 90 minutes, until doubled.

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4. Roll the dough out on a floured surface into a rectangle about 40 by 30 cm.

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5. Spread the 80 g softened butter over it, then scatter the brown sugar, spices, currants, candied peel and lemon zest, leaving a clear 2 cm border along one long edge.

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6. Roll up tightly from the other long edge and pinch the seam closed.

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7. Refrigerate the log 20 minutes, then cut it into 9 equal slices with a sharp knife.

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8. Set the slices cut side up in a lined 23 cm square tin, packed close so they will touch as they rise.

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9. Prove 45 minutes more, until the buns are touching and puffed.

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10. Bake at 180C fan / 200C / gas 6 for 25 minutes, until golden on top.

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11. Boil the 3 tbsp sugar and water together 2 minutes to a syrup and brush it over the buns the moment they leave the oven.

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12. Dust with the last of the caster sugar and pull them apart while still warm.

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Chef’s Tips

• Bake them touching. Buns baked apart go dry.
• Glaze them straight out of the oven while they are hot.
• Twenty minutes in the fridge before slicing keeps the spirals round.

Pairing Suggestions

• A pot of tea
• Butter, if you must
• Eaten warm from the tin

Storage & Reheating

In a tin for 2 days. Freezes 2 months. Warm briefly before serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.