Chelsea Buns

large baking tray, 2 x mixing bowls, pastry brush and saucepan

300g Doves Farm Organic Strong Wholemeal Bread Flour
2 tsp Doves Farm Quick Yeast
25g butter
150g milk
1 egg
125g currants
25g mixed peel, chopped
50g soft brown sugar
½ tsp cinnamon
flour, for dusting
butter, for tray
water, for brushing
2tbsp boiling water
25g caster sugar

1. Measure the flour, and yeast into a mixing bowl.
2. Put the butter into a saucepan over a gentle heat until melted then remove from the heat and add the milk and egg and mix well.
3. Pour the milky mix into the mixing bowl, stir into a dough and knead for 100 presses
4. Invert a bowl over the dough bowl and leave in a warm place to double in size, about 2-4 hours depending on the room temperature.
5. Rub some butter around the inside of a large baking tray or insert a baking liner.
6. Dust the worktop with flour and tip the dough into the middle.
7. Sprinkle flour over the dough and press or roll it into a 40 x 40cm/169 x 16″ inch rectangle.
8. Brush all the edges with water.
9. Measure the currants, mixed peel, brown sugar and cinnamon, into a bowl, stir to combine and spread over the dough.
10. Gently lift up one long side of dough and roll up the dough tightly, like a Swiss roll.
11. Using a sharp knife cut the dough roll into 10 equal slices.
12. Arrange the slices flat on the baking tray, spaced slightly apart so that the edges touch when they have risen.
13. Leave the buns to rise in a warm place to roughly double in size, about 40-60 minutes.
14. Pre-heat the oven 20 minutes before you are going to bake.
15. Bake for 12-15 minutes.
16. Remove the tray from the oven and brush hot water over the hot buns with a pastry brush and scatter the caster sugar over the top.