:bread: Classic Chelsea Buns

🥘 Ingredients

• butter 50 g
• milk 200 ml
• strong bread flour 500 g
• dried yeast 7 g
• caster sugar 50 g
• sea salt 1 tsp
• lemon zest 1
• egg 1 large
• butter 50 g
• light brown sugar 100 g
• ground cinnamon 2 tsp
• currants 200 g
• caster sugar 50 g

1. 1

   Melt butter in a saucepan over low heat, remove from the heat, and stir in milk to take the chill off without making it too hot.
2. 2

   In a large mixing bowl (or the bowl of a stand mixer ), combine strong bread flour , fast-action dried yeast , caster sugar , fine sea salt , and finely grated lemon zest .
3. 3

   Make a well in the center of the dry ingredients and add beaten egg and the warm buttery milk mixture. Mix together until a soft dough forms, adding a splash of extra milk if needed.
4. 4

   Knead for 10 minutes by hand on a lightly floured surface (or 5 minutes on low speed in a stand mixer fitted with the dough hook) until the dough is smooth, springy, and elastic. Return the dough to the bowl, cover, and leave to rise in a warm place for about 2 hours (or until doubled in size).
5. 5

   Knock the dough down, then roll it out on a lightly floured surface with a rolling pin to a rectangle measuring approximately 34 cm by 48 cm (13 by 19 inches).
6. 6

   Spread softened butter evenly over the surface of the dough, leaving a 1-inch border along one long edge.
7. 7

   In a small bowl, combine packed light brown sugar , ground cinnamon , and currants . Scatter the spiced fruit mixture evenly over the buttered dough and press it in gently.
8. 8

   Dampen the clean border with a little water, then roll up the dough snugly from the opposite long edge into a tight log towards the border, pinching the seam closed. Trim the uneven ends, then slice the log into 12 equal slices with a sharp knife .
9. 9

   Grease and line a 20x30cm baking tin with baking parchment. Arrange the buns cut-side up in the tin, spaced about 1 cm apart. Cover loosely and leave to prove in a warm place for about 45 minutes until puffy and touching.
10. 10

    Preheat the oven to 180°C (350°F / 160°C fan). Bake the buns for 20 to 25 minutes until golden brown and cooked through.
11. 11

    While the buns bake, dissolve caster sugar in 3 tablespoons water in a small saucepan and simmer for 1 minute , then remove from the heat to cool.
12. 12

    Brush the warm glaze generously over the buns as soon as they come out of the oven to create a sticky, glossy finish.
13. 13

    Let the buns cool in the tin for at least 30 minutes on a wire rack before tearing apart and serving.