Chelsea Buns

Serves 7

For the buns
490 g (3½ cups) cake flour, plus extra for dusting
5 ml (1 t) salt
1 x 10 g sachet instant dried yeast
75 g butter
300 ml milk
1 extra large egg
75 g (110 ml) Huletts Treacle Sugar
10 ml (2 t) ground cinnamon
100 g sultanas
50 g (1/3 cup) dried mixed fruit
50 g (1/3 cup) chopped pecan nuts (optional)
For the topping
25 g (2 T) Huletts Castor Sugar
30 ml (2 T) for the glaze
  1. Sift the flour, salt and yeast into a bowl.
  2. Place 40 g of the butter in a small saucepan and pour over the milk. Gently heat until the butter is melted and the milk is lukewarm and beat in egg.
  3. Make a well in centre of flour mix and stir in the milk to make a soft dough.
  4. Turn out on to a floured work surface and knead for 5 minutes until the dough is smooth and elastic. Place in a lightly oiled bowl and cover with greased clingfilm. Set aside in a warm place for 2 hours, or until the dough has doubled in size.
  5. Knock the dough back and turn out on to a floured work surface. Roll the dough out into a rectangle 1cm thick.
  6. Melt the remaining butter and brush over the dough.
  7. Mix the treacle sugar, cinnamon, sultanas and dried fruit and scatter over the dough.
  8. With one of the long sides nearest to you, roll up the dough into a tight cylinder. Cut into 7 equal slices and place on a lightly greased baking sheet, leaving a little space between each slice.
  9. Cover with the greased clingfilm; leave somewhere warm to rise for 30 minutes.
  10. Preheat the oven to 190°C.
  11. Bake the buns for 20-25 minutes until risen and golden.
  12. Meanwhile simmer 30 ml (2 T) milk and 25 g sugar in a saucepan for 3 minutes. Brush over the buns straight from the oven, top with chopped pecan nuts, if desired.
  13. Set aside to cool on a wire rack.