Chelsea Buns

1. Sift the flour and salt into a large bowl, make a well in the middle, and add the yeast.
2. Warm the milk and butter together in a saucepan until the butter has melted and the mixture is lukewarm.
3. Pour the milk mixture and egg into the flour and stir to a soft dough, adding a little more flour if it needs it.
4. Turn out onto a well-floured surface and knead for five minutes, working in more flour as needed, until smooth, elastic and no longer sticky.
5. Put the dough in a lightly oiled bowl, turn it to coat, cover with cling film, and leave somewhere warm for an hour until doubled.
6. Lightly grease a baking tray. Knock the dough back and roll it into a rectangle about 0.5cm thick. Brush all over with the melted butter, then scatter with the brown sugar, cinnamon and dried fruit.
7. Roll up into a tight cylinder, cut into ten 4cm slices, and set them on the tray with a little space between each. Cover with a tea towel and leave to rise for 30 minutes.
8. Heat the oven to 190C/375F/Gas 5 and bake for 20 to 25 minutes, until risen and golden brown.
9. While they bake, heat the milk and sugar for the glaze in a saucepan until boiling, then simmer for 2 to 3 minutes. Brush over the warm buns and leave to cool on a wire rack.

Tips from the ZestyPlate Kitchen

• Knead the dough properly until it feels springy and smooth; that gives you a light crumb that pulls apart in strands.
• Roll the dough up tightly so the spirals hold rather than unwind as they bake.
• Sit the buns close on the tray. They rise into each other and keep soft, tender sides.
• Get the glaze on while the buns are still hot so it soaks in and sets to a shine.