Chelsea Buns

Instructions

1. Prepare the dough
   In a large mixing bowl, combine the flour, 50g sugar, yeast, and salt. Rub in 75g of softened butter until the mixture resembles breadcrumbs. Create a well in the center, pour in the warm milk and beaten egg, then mix to form a soft dough.
2. Knead the dough
   Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp tea towel, and leave to rise in a warm place for about 1.5 hours or until doubled in size.
3. Roll and fill
   Once risen, knock back the dough and roll out on a floured surface to a rectangle approximately 30cm x 20cm. Spread the remaining 25g butter over the dough, then sprinkle with 75g caster sugar, mixed dried fruit, candied peel, cinnamon, and lemon zest, leaving a 2cm border along one long edge.
4. Form the buns
   Starting from the long edge without the border, tightly roll up the dough like a Swiss roll. Pinch the seam to seal, then cut into 12 equal slices using a sharp knife. Arrange the slices, cut side up, in a greased and lined 23cm square baking tin, leaving a small gap between each one.
5. Second rise
   Cover the tin with a tea towel and leave to rise again for 45-60 minutes until the buns have doubled in size and are touching each other. Preheat the oven to 190°C (170°C fan/Gas 5) during the last 15 minutes of proving.
6. Bake the buns
   Bake in the preheated oven for 20-25 minutes until golden brown and well-risen. The buns should sound hollow when tapped on the bottom. If they're browning too quickly, cover loosely with foil.
7. Glaze and serve
   While still hot, brush the tops of the buns with warmed apricot jam for a glossy finish. Allow to cool in the tin for 10 minutes, then carefully transfer to a wire rack to cool completely, or serve warm.