Chelsea buns

Ingredients

1. strong white flour 250g

2. salt ½ teaspoon

3. margarine 15g

4. milk 125ml

5. quick acting yeast 1 sachet

6. margarine 25g

7. currants or raisins 75g

8. mixed peel 25g

9. demerara sugar 25g

10. mixed spices or cinnamon 1 teaspoon

Instructions

1. Preheat oven to 220ºC, gas mark 7.
2. Grease a deep-sided roasting tin or Swiss roll tin.
3. Sift the flour and salt into a bowl.
4. Rub in 15g margarine.
5. Add the yeast.
6. Warm the milk until lukewarm.
7. Pour warm milk into the flour mixture.
8. Mix into a soft dough.
9. Knead the dough for 10 minutes until smooth and elastic.
10. Roll out into a square (25cm x 25cm).
11. Melt butter in a small saucepan, than brush over the dough.
12. Sprinkle the currants, mixed peel, spice and sugar over the dough.
13. Roll up the dough like a Swiss roll.
14. Cut into 9 slices.
15. Arrange slices in baking tin, cover and leave to rise (until doubles in size).
16. Bake for 20 minutes.

Tips

Equipment: Mixing bowls, sieve, mixing spoon, measuring jug, rolling pin, weighing scales, round or square cake tin, knife and pastry brush