Ingredients​

• Chelsea buns​

  • 4 teaspoon dried yeast
  • 1½ tablespoon caster sugar
  • 1 1/2 cup (375ml) warm milk
  • 3 cup (560g) plain flour
  • 1 teaspoon ground cinnamon
  • 2 teaspoons finely grated lemon or orange rind
  • 1 egg
  • 60 gram butter, melted
  • 2 tablespoons raspberry jam
  • ¼ cup (55g) firmly packed brown sugar
  • 2 cups (280g) of currants
  • 3 tablespoons honey warmed

• Method
  

  • 1
    Combine yeast, 1 teaspoon of the caster sugar and the warm milk in a large bowl. Cover; stand in a warm place for 10 minutes or until frothy.
  • 2
    Add sifted flour and remaining caster sugar to yeast mixture in bowl with cinnamon, rind, egg and two-thirds of the butter; mix to a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place dough in a large greased bowl. Cover; stand in a warm place for 1 hour or until doubled in size.
  • 3
    Grease two deep 22cm (9in) round cake pans. Roll dough on a floured surface into a 23cm x 36cm (9in x 14½in) rectangle; brush with remaining butter, then spread with jam. Sprinkle with brown sugar leaving a 2cm
    • (1in) border. Roll dough up firmly from one long side like a swiss roll. Cut into 12 pieces; place six pieces, cut-side up, in each pan. Cover; stand in a warm place for 30 minutes or until risen slightly.
    • 4
      Preheat oven to 180 C 200°C fan-forced
    • 5
      Bake buns for 40 minutes or until golden brown. Turn buns, top-side up, onto a wire rack; brush with honey.
    • Alternatively I also leave out the honey and spread lightly with icing