Chelsea Buns

Ingredients

• 240ml milk
• 115g butter, softened
• 7g dried yeast
• 60g caster sugar
• 1 tsp salt
• Zest of 1 orange
• 500g strong white bread flour
• 100g light brown sugar
• 2 tsp mixed spice
• 200g dried currants
• 3 tbsp apricot jam

Method

1. Warm the milk with half the butter until melted, then bloom the yeast in it for 5 minutes.
2. Caster sugar, salt and orange zest stirred in.
3. Flour in, mixed to a sticky dough.
4. Knead 5 minutes to a loose ball. Prove 1 hour until doubled.
5. Roll into a rectangle, spread with the remaining butter, then scatter brown sugar, mixed spice and currants.
6. Roll up tightly along the long edge and cut into 12.
7. Pack cut side up in a lined 20x30cm tin, close together so they rise into each other.
8. Prove 30 minutes. 190°C for 25 minutes.
9. Brush with warmed apricot jam while hot.