Ingredients
Chelsea buns
Glaze
Icing
Method
1.Sift flour and salt together into a large bowl. Add milk, 40g butter, egg and yeast, mixing until combined.
2.Turn onto a floured surface. Knead for 5 minutes until elastic. Place in a greased bowl and set aside, covered, in a warm place for 1 hour.
3.Roll dough out on a floured bench to a 20 x 30cm rectangle. Melt extra butter and brush over. Sprinkle with combined remaining ingredients. Roll up. Cut into 12 equal rounds.
4.Preheat oven to hot, 200°C. Line a large tray with baking paper.
5.Arrange the rounds, close together, cut-side up on tray. Set aside, covered, for 20 minutes to rise.
6.Bake for 30-35 minutes until buns sound hollow when tapped. Transfer to a wire rack to cool.
Glaze
7.Heat jam and juice on low until melted. Brush over warm buns.
Icing
8.In a bowl, combine all the ingredients. Drizzle over buns.
Note
- You can use any chopped dried fruit you like, such as currants, sultanas, apple, fig or pineapple.
