A Sticky Chelsea Buns Recipe!

450g/1lb strong white bread flour

5ml/1 tsp salt

50g/2oz caster sugar

7g sachet of fast action dried yeast

125g/4oz butter

200ml/7 fl oz warmed milk

1 free range egg, beaten

Grated rind zest of 1 orange or lemon

50g/2oz Sultanas and 50g/2oz of mixed candied peel
(or substitute the peel for currants if you prefer)

50g/2oz of almonds or hazelnuts, roughly chopped

For the glaze: 50g/2oz caster sugar and 5ml/1tsp of orange flower water

Optional - half a teaspoon of ground mixed spice to add to the dough

Sift the flour and salt into a mixing bowl. Mix in the dried yeast. Rub in half of the butter and half of the sugar.

In another bowl, mix together the milk and egg. Make a well in the centre of the flour mixture and stir in the mixed egg/milk. Mix to a soft dough with a round bladed knife, adding more milk if the dough is dry or add a little more flour if the mixture is sticky. Knead for 5-10 mins on a lightly floured surface until the dough is smooth and elastic.

Place the dough into a large oiled bowl, cover with oiled clingfilm and leave the dough to rise in a warm place. This will take about 1 to 2 hours until it is doubled in size.

Then, turn out the dough on to a floured surface and knead lightly until smooth. Then roll out into a 30cm/12 inch square.

Cream the remaining butter and sugar and dot over the dough, leaving a border of about 2.5cm/1 inch around the edge. Then fold in half and roll out again to 30cm/12 inches.

Sprinkle the last remaining sugar, sultanas, nuts, peel and spice (if you are using it) over the dough, leaving a border. Roll up like a Swiss roll.

Cut the roll into 12 slices. Arrange cut side up in a greased tin measuring 23 x 38cm/9 x 12 inch. Cover with oiled cling film and leave the buns to prove in a warm place until they are double in size and touching each other. This takes about 15-20 minutes.

Bake at 200C/400F for 25 to 30 minutes. Transfer to a wire rack to cool.

For the glaze, dissolve the 50g of sugar in 75ml/3 fl.oz of water over a low heat. Then bring to the boil for about 5 minutes until it turns syrupy. Add in the orange flower water. Then brush over the warm buns.

Pull apart and serve warm. Enjoy!