Dough first – tip the butter and milk into a saucepan, place over a gentle heat and warm the milk until the butter has completed melted.  Remove from the heat and stir in the beaten egg.  Put to one side.

Take a large mixing bowl and tip in the flour, yeast and salt (note, if you are not going to make the dough straight away, do not tip the yeast and salt near each other, they will need to be opposite each other in the bowl).  Stir the ingredients together and now add the warmed milk mix.  Stir with a spoon until the mix starts to thicken.  Once the mix starts to look like dough, roll up your sleeves, tip the dough onto a lightly floured work surface and knead for about 10 minutes.  Place the dough into a clean bowl, cover the top of the bowl with clingfilm (note, the bowl needs to be big enough to allow the dough to double in size without touching the clingfilm).  This will take about 1 hour, if the room is cool, it may take longer).

Turn on the oven and heat to 180C.

When the dough has doubled, tip out onto a lightly floured work surface and stretch the dough into an oblong shape approximately 16 inches by 8 inches.  Melt the butter gently and with a pastry brush, evenly spread this over the topside of the flattened dough.  Now sprinkle over the sugar, then cinnamon, cranberries, mixed peel and quartered glace cherries.  With the long side of the dough facing you, roll up like a swiss roll; you should be able to roll at least 3 times.  Now using two fingers as a measure, slice the dough roll into 12 portions.  Take a roast tray, dust a little flour over the inside of the tin and place your 12 portions of filled dough into the tin, leaving a little room between each slice.  You are now going to leave the dough to rise again but this time only for about 30 minutes.

Bake for about 20 to 25 minutes until the bread dough is cooked through.  If you tap the dough on the top and sides you will notice that it sounds a little hollow.  Allow to cool for about 5 minutes and then gently lift out the buns.  They will probably come out in one big Chelsea Bun cake.  Warm up the apricot jam and then using a pastry brush, cover the top of the buns so that they look shiny and sticky.

When completely cooled, mix the icing sugar with the juice of half a lemon and drizzle this over the top of the buns; you can either drizzle from a spoon or piping bag, whichever you have to hand.  If the drizzle looks a little thin, add a further tablespoon or two of icing sugar.

Serve and enjoy!


The dough:

300ml full-fat milk

40g unsalted butter

500g strong white bread flour plus extra for dusting

10g fine salt

10g fast action yeast

1 medium egg, lightly beaten

The filling:

25g unsalted butter melted

75g soft brown sugar

2 teaspoons ground cinnamon

65g dried cranberries

65g mixed peel

65g glace cherries, quartered

The glaze:

Two tablespoons apricot jam

The icing:

100g icing sugar

juice of ½ lemon

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