Chelsea buns - Bread

Method

1. Brush a large baking tray with melted butter or oil. Combine yeast, sugar and flour in a small bowl. Gradually add milk and blend until smooth. Set aside, covered with plastic wrap, in a warm place for 5 minutes or until foamy. Place extra flour, butter, sugar and spice in food processor. Process for 30 seconds until mixture is fine and crumbly. Add egg, rind and yeast mixture and process for 15 seconds or until mixture almost forms a dough.

2. Turn onto a lightly floured surface and knead for 2 minutes or until dough is smooth; shape into a ball. Place in a large, lightly oiled bowl; set aside, covered with plastic wrap, in a warm place for 1 hour until dough is well risen. Punch down dough; knead for 2 minutes or until smooth.

3. Preheat oven to 210°C(Gas l90°C). Using electric beaters, beat extra butter and brown sugar in a small bowl until light and creamy. Roll dough out to 40 × 25 cm rectangle. Spread butter and sugar all over the dough to within 2 cm of the edge of one of the longer sides. Spread with the combined fruit and extra spice. Roll dough lengthways, firmly and evenly into a log, Swiss roll-style. This will enclose the fruit and butter mixture. Use a sharp knife to cut the roll into eight slices about 5 cm in width. Arrange the slices, evenly spaced and close together, on the prepared tray. Place the seams inwards and flatten the pieces slightly. Set aside, covered with plastic wrap, in a warm place for 30 minutes or until well risen.

4. Bake buns in preheated oven for 20 minutes or until they are well browned and cooked through. Remove from the oven and brush liberally with the glaze. Transfer to wire rack to cool.

5. To make Glaze: Combine milk and sugar in a small pan. Stir over low heat until the sugar dissolves and mixture is almost boiling. Remove from the heat.

6. To make Glacé Icing: Combine icing sugar and milk and stir until smooth. Drizzle over the glazed and cooled buns.