Chelsea buns

Method

1. To make the dough, put the flour, caster sugar, salt and yeast into a large bowl and set aside. Put the milk, butter, lemon zest and mixed spice into a small saucepan and cook over a low-medium heat until all the butter has melted. Set aside until just lukewarm.
2. Make a well in the middle of the flour mixture, then pour in the milk mixture and add the egg. Mix with your hands to form a rough, soft dough. Tip out onto a lightly floured work surface and knead for about 10-15 minutes until smooth and elastic. (This can also be done in a stand mixer, using the dough hook on low speed for 10 minutes.)
3. Put the dough in a lightly greased bowl and cover with cling film. Leave it to rise for about 1-1½ hours or until it has doubled in size (see Make Ahead). Tip out the dough onto a lightly floured work surface and use a rolling pin to roll into a 40cm x 50cm rectangle.
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4. Using a spoon or spatula, spread the 100g butter in an even layer across the entire surface of the dough, then sprinkle over the 200g sugar. Top with sultanas/currants and gently press with your hand to secure in place. Roll up the dough into a cylinder along the long edge, keeping the spiral tight. Using a sharp knife, cut into 12 even slices (see Edd’s Golden Rules).
5. Arrange the buns snugly in the base of a roughly 20cm x 30cm non-stick baking tin. Cover the tin with cling film, set aside and allow the buns to prove for 45-60 minutes until risen and puffy (they should now be closely joined together).
6. While the buns are proving, heat the oven to 180°C/160°C fan/gas 4. Once proved, bake the buns for 25-30 minutes or until golden brown. While the buns are baking, prepare the glaze: put the milk and caster sugar in a small pan, then bring to the boil over a low heat. Remove and allow to cool.
7. Remove the buns from the oven and immediately brush with the cooled milk glaze, then sprinkle over the demerara sugar. Tear off each bun as required and eat while still warm or at room temperature.