Tea Breads, Buns And Muffins Recipes - Chelsea Buns

Ingredients

• 225g/2 cups strong white flour

• 2.5ml/1/2 tsp slat

• 40g/3 tbsp unsalted butter

• 7.5ml/1 1/2 tsp easy-blend dried yeast

• 120ml/1/2 cup milk

• 1 egg, beaten

• 75g/1/2 cup mixed dried fruit

• 25g/2 1/2 tbsp chopped mixed peel

• 50g/1/3 cup soft light brown sugar

• clear honey, to glaze

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Method:

1. Preheat the oven to 190'C/375"F/Gas 5. Grease a 18cm/7in square tin. Sift together the flour and salt; rub in 25g/1oz/2 tbsp of the butter.

2. Stir in the yeast and make a central well. Slowly add the milk and egg, stirring, then beat until the dough leaves the sides of the bowl clean.

3. Knead the dough until smooth. Place in an oiled bowl, cover and set aside until doubled in size. Transfer to a floured surface and roll it out to a rectangle 30 x 23cm/12 x 9in.

4. Mix the dried fruits peel and sugar. Melt the remaining butter and brush over the dough. Scatter over the fruit mixture, leaving a 2.5cm/1in border. Roll up the dough from a long side. Seal the edges, then cut into 12 slices.

5. Place the slices, cut-sides up, in the greased tin. Cover and set aside until doubled in size. Bake for 30 minutes, until a rich golden brown. Brush with honey and leave to cool slightly in the tin before turning out.