Chelsea buns

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Mix dough flour, instant yeast, dough sugar, dough salt, dough liquid and dough egg if listed. Knead on the dough hook for about 5 minutes, keeping dough butter separate initially.

Add dough butter gradually and knead another 5–8 minutes until smooth and stretchy. Pause if warm or greasy. Add optional extra dough milk only if unusually stiff.

Cover in a lightly greased bowl and leave 1–2 hours at 22–26°C until roughly doubled and aerated; a cooler kitchen needs longer.

Grease the baking tin. Roll dough to about 35 × 45 cm, spread filling butter leaving a 1 cm long-edge border and scatter filling brown sugar, cinnamon, orange zest, raisins, currants and mixed peel evenly.

Roll from the opposite long edge into a snug log, seal and cut evenly according to yield. Arrange cut-side up in the tin.

Allow 45–90 minutes; the timer is an estimate. Buns should be puffy and nearly touching. Begin heating the oven near the end of proofing.

Heat the oven to 170°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 170°C fan.

Continue covered until ready. Buns should be puffy and nearly touching.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake at 190°C conventional / 170°C fan for 22–28 minutes until golden and about 92–94°C in the centre-bun dough.

Take the bake out of the oven and set it on a heatproof surface.

Heat glaze sugar and glaze water, stirring until dissolved; boil for 1 minute and take off the heat.

Brush the hot bake with the glaze syrup.

Rest in the tin for 10 minutes.

Move gently to a rack.

Cool on the rack for about 30 minutes; pull apart warm or cold.