Chelsea Bun (Recipe 2)

Ingredients:

80ml warm water
6 tbsp sugar
1.1kg plain flour or bread flour
1 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
pinch of ground cloves
225g butter
240ml lukewarm milk
1 egg, beaten
115g brown sugar
115g currants
60ml milk

Method:

Mix the yeast with the warm water and 1/2 tsp sugar in a mug and allow to stand for ten minutes until frothy (ie yeast has activated).

Meanwhile, in a large mixing bowl stir together the flour, 3 tbsp sugar, salt, nutmeg, cinnamon and cloves. Cut 3/4 of the butter into small cubes and rub into the flour. Once this is done make a well in the centre of the mixture and pour in the yeast mixture and the lukewarm milk. Combine together then add the egg. Mix and knead into a soft dough.

Knock the dough into a ball and cover with a dishcloth and set aside in a warm place until doubled in size (about 1.5 hours). At this point knock the dough back and divide into two equal portions. Roll each dough separately into rectangles about 25cm by 32cm. Spread half the remaining butter onto this, followed by half the currants. Roll the dough up into a Swiss-roll shape and repeat the process with the other half of the dough.

Cut each roll into about 10 portions each and place on oiled baking trays. Cover with a warm cloth and set aside to rise for about 20 minutes.

Once risen bake in an oven pre-heated to 220&00B0;C for about 18 minutes. Whilst the buns are cooking prepare a glaze by mixing together the remaining sugar and 2 tbsp of milk. Place in a pan and bring to the boil until the mixture becomes very foamy. As soon as the buns come out of the oven brush with this mixture and sprinkle with sugar.