Dough

1. Place all dry ingredients in a Stand Mixer with the hook attachment.
2. Gradually add all wet ingredients to dry ingredients while on
3. Low speed. Increase to a medium speed and allow the mixer to
4. Knead dough for 5 minutes until dough is smooth and elastic.

If you do not have a mixer, continue by kneading it by hand

1. Place all the dry ingredients into a mixing bowl
2. Put the butter and milk into a measuring jug and then microwave for about 30 seconds. Do not allow the butter to melt completely, it should just soften.
3. Pour the milk and butter into the dry ingredients and add the egg.
4. Mix with a wooden spoon until just combined then tip onto a work surface and knead lightly to bring everything together.
5. Now knead for about 5 minutes until the dough is soft and pliable.
6. Place the dough back into the mixing bowl, cover, and leave in a warm place for about 1 hour until doubled in size.
7. Form the dough back into a smooth ball and then roll it out into a rectangle of about 12 x 15 in size.
8. Sprinkle with brown sugar and cinnamon, then spread the sultanas over.
9. Roll the dough from the long side into a tight sausage shape.
10. Cut slices approximately 2 to 3 cm thick and place them on a baking tray lined with baking parchment. Leave about 1cm between each slice.
11. Cover with a cloth and leave for about 30 minutes in a warm place to let them rise again.
12. Pre-heat the oven to 190°C / 375°F
13. Place the tray of Chelsea buns in the preheated oven for about 25 minutes until golden brown.

Glaze

1. Mix the icing/confectioner’s sugar with sufficient milk to form a thin paste
2. Pour over the hot buns when they come out of the oven

Notes

Making the Dough

• Mixing Ingredients. Combine all the ingredients just enough until they’re mixed. It’s okay if there are lumps of butter in the dough; they’ll mix in fully when you knead the dough.
• Kneading the Dough. You shouldn’t add extra flour while kneading. If the dough feels too sticky, add a small amount of flour, but not too much. The dough will become less sticky as you continue kneading.

Adding the Filling

• Brown Sugar. Use 3 to 4 tablespoons of brown sugar to cover the dough in a thin layer.
• Cinnamon. Use 1 teaspoon of cinnamon, but you can adjust the amount to your taste.
• Sultanas. Be generous with the sultanas; 50 grams should cover the dough nicely. Feel free to add more if you like.
• Substitutions. You can substitute sultanas with currants or raisins if you prefer.

Cutting the Rolls

• Trim the Ends. Cut off each end of the roll to remove any dough without filling.
• Use a Serrated Knife. This helps to cut the rolls neatly and cleanly.

Placing the Rolls in the Baking Tin

• Leave Space. Do not pack the rolls too tightly. Leave a small gap between each roll so they have room to expand as they rise.
• Allow for Expansion. The rolls should have enough space to expand and just touch each other when they rise. This ensures that the sides of the cooked rolls will be soft and easy to separate.