Chelsea buns

• strong white flour↗450g g

  plus extra for dusting

• instant yeast↗2 x 7g sachets sachets
• golden caster sugar↗50g g
• warm milk150ml ml
• egg↗1

  beaten

• unsalted butter↗50g g

  melted, plus extra for greasing

• butter↗

  for greasing

• soft butter↗25g g

  plus extra for greasing

• strawberries100g g
• sultanas↗50g g

  coarsely chopped

• mixed spice2 tsp tsp
• caster sugar↗25g g
• golden or white caster sugar2 tbsp tbsp

Step-by-step instructions

1. 1

   Start by making the dough. In a large bowl combine flour, yeast, crystal sugar and 1 tsp sea salt. Make a well in the centre and pour in warm milk, beaten egg and melted butter. Mix well first with a wooden spoon, then by hand until you get a soft dough. If it seems dry, add a little warm water; if too sticky and wet, add a spoonful of flour.

2. 2

   Dust the work surface with flour, turn the dough onto it and begin kneading. Knead until the dough becomes smooth and elastic. Shape into a ball and place it in a clean bowl lightly greased with melted butter or oil. Cover with film and let rise in a warm place for about 1 hour or until doubled in size.

3. 3

   Preheat the oven to 200 °C/180 °C with convection/gas 6 and grease a deep square pan 21 × 21 cm. Dust the work surface with a little more flour, then gently fold the risen dough onto the prepared surface just to deflate. Shape into a rectangle 20 × 30 cm. For the filling, carefully spread soft butter over the dough, then sprinkle strawberries and coarsely sliced sultanas. Mix the blended spice and crystal sugar in a bowl, then evenly sprinkle the mixture over the dough.

4. 4

   Roll the dough into a tight spiral from the long edge, like a Swiss roll, then cut into 9 equal twisted buns. Place them in the pan, cut side up, cover with a clean damp kitchen towel and let rise in a warm place for about 30 minutes or until doubled in size.

5. 5

   Bake the buns for 10 minutes, then lower the temperature to 180 °C/160 °C with convection/gas 4 and bake for another 10 minutes. For the glaze, mix crystal sugar with 1 tbsp water until dissolved, and brush the buns with this mixture immediately after baking. Let them cool in the pan for 10 minutes before serving. They can be eaten hot or cold.