CHELSEA BUNS

Preparation Method :

• Grease a 17.5 cm (7 inch) square tin.
• Blend the fresh yeast with the milk. If using dried yeast, sprinkle it into the milk and leave in a warm place for 15 minutes, until frothy.
• Put the flour and salt in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs.
• Make a well in the centre, pour in the yeast liquid and the egg, then beat together until the mixture forms a dough that leaves sides of bowl clean.
• Turn on to a lightly floured surface and knead well for 10 minutes, until smooth and elastic.
• Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size.
• Knead the dough lightly on a floured surface, then roll it out to a large rectangle, measuring about 30x23 cm (12x9 inches). Mix the dried fruit and sugar together.
• Melt the remaining butter, then brush over the dough. Scatter with the fruit mixture, leaving a 2.5 cm (1 inch) border around the edges.
• Roll the dough up tightly like a Swiss roll, starting at a long edge. Press the edges together to seal them, then cut the roll into 12 slices.
• Place the rolls cut side uppermost in agreased 17.5 cm (7 inch) square tin. Cover and leave in a warm place for 30 minutes, until doubled in size.
• Bake the rolls at 190°C (375°F) mark 5 for 30 minutes, until they are well risen and golden brown. Brush them with the honey while stilt hot.
• Leave them to cool slightly in the tin before turning out. Serve the Chelsea Buns warm.