Spiced Chelsea Buns



For the Dough:

For the Filling:

For the Glaze:


For the dough:

In a large bowl, add the milk, sugar, instant yeast and stir until dissolved.

Let it stand for 2 minutes.

In a small bowl, microwave butter until just melted.

In another bowl, gently whisk egg just until slightly blended.

Stir together flour and salt. Make a well in middle of dry ingredients.

Add the yeast mixture, butter and beaten egg.

Mix for 2 minutes or until a shaggy dough starts to form.

Knead for 10 minutes by hand on a floured surface, or until getting a soft (not sticky) dough.

Cover the dough with a towel and let it rest in warm area for 2 hours.

For the filling:

In a suacepan, melt butter over low heat.

Stir in the remaining filling ingredients until combined.

Stir continuously for 2 minutes over medium heat.

Remove from the heat and allow to come to room temperature before using it.

When the dough is ready, punch down and move to a floured work surface.

Roll out the dough into large rectangle (approx 25 X 40 cm).

Smooth the filling over the rectangle leaving 3 cm gap between filling and edges.

Starting with the long edge, roll up dough into a spiral.

Cut into 4 cm thick (slices) rolls.

Spray (with baking spray) a large baking pan (we used a lasagna one).

Arrange the buns in pan (sides not touching).

Cover with dishtowel and let sit 1/2 hour.

Preheat the oven at 180°C.

Bake for 15 minutes.

While baking, whisk together milk, sugar and honey.

Microwave 20 seconds. Stir well.

After the buns have baked 15 minutes, remove from oven, brush glaze over tops and return to oven for 15 minutes.

Remove and let cool completely in pan set over a cooling rack.