Chelsea Buns

For one reason or another, every time I've attempted to use yeast, it's gone horribly wrong. I either ended up with inedible rocks of clay or a plasticine-like dough that failed to rise in or out of the oven. But today, my luck changed. Whether it was due to my patience, not over-working the dough or sheer luck, my Chelsea Buns turned out beautifully (as evidenced below). I adapted the recipe from an old Sainsbury's Cookbook Healthy Eating Cookbooks- Bread by Sarah Brown.

Chelsea Buns
50g Sultanas
150ml Peach Iced Tea
1 tsp Dried Citrus Peel
15g Fresh Yeast
65ml Warm Milk
25g Butter
1 Egg
A Tablespoon of Clear Honey
300g Strong White Flour (sifted)
A pinch of Salt
A sprinkle of Cinnamon
A sprinkle of Golden Caster Sugar
Milk (for glazing buns)

1. Stew the Sultanas, peel and iced tea in a saucepan on a medium heat for 20 minutes, then remove from the heat.
2. Whisk the yeast and warm milk together. Leave to ferment for 5 minutes (until frothy).
3. Melt half of the butter, add to the yeast along with the egg and honey, beating well.
4. Add about 75g of the flour and beat again until no lumps remain. Leave this batter in a warm place for 15 minutes to ferment.
5. Beat in the remaining flour and the salt and begin to knead (with floured hands).
6. Transfer dough to a floured surface and knead until dough becomes elastic.
7. Roll dough into a smooth ball and place in an oiled bowl covered in cling film, to prove for 30 minutes.
8. Place dough on a floured surface, and roll out with a rolling pin into a rectangular shape. Lightly spread the remaining butter over the surface to the edges. Sprinkle over some Cinnamon to taste.
9. Drain any remaining liquid off the sultanas and sprinkle over the dough.
10. Roll up the dough from the long side and cut into 4cm sections. Place buns sideways, on a greased baking sheet, and cover with a clean tea towel to prove for a further 20 minutes.
11. Brush buns with a little milk to glaze, sprinkle with sugar and cinnamon and bake in a pre-heated oven 200°C/400°F/Gas 6 for 15-20 minutes.

Makes 8-10 buns