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Johns' Chelsea Buns

Bun Mix
25 g butter, plus extra for greasing
225 g strong white bread flour
½ tsp salt
2 tsp dried yeast
1 tsp golden caster sugar
125 ml tepid milk
1 egg, beaten
vegetable oil for brushing
85 g icing sugar, to glaze

Filling
55 g light muscavado sugar
115 g mixed dried fruits
1 tsp ground mixed spice
55 g butter, softened
For extra spiciness, add ½ tsp ground cinnamon and ½ tsp grated nutmeg

Grease an 18 cm square cake tin. Sift the flour and salt into a warmed bowl, stir in the yeast and sugar and rub in the butter. Make a well in the centre. In a separate bowl, mix the milk and egg and pour into the dry ingredients. Beat to make a soft dough. Turn out on to a floured work surface and knead for 5-10 minutes, or until smooth. Brush a clean bowl with oil, place the dough in the bowl, cover with clingfilm and leave in a warm place for 1 hour, or until doubled in size.

Turn the dough out on to a floured surface and knead lightly for 1 minute. Roll out into a 30 x 23 cm rectangle.

To make the filling, place the muscavado sugar, fruit and mixed spice in a bowl and mix. Spread the dough with the softened butter and sprinkle the fruit mixture on top. Roll up from a long side, then cut into 9 pieces. Place in the prepared tin, cut side up*. Cover with oiled clingfilm and leave in a warm place for 45 minutes, or until well risen.

* place them close to each other, in three rows, so that they join up into one single piece as they expand during cooking

Preheat the oven to 190°C / Gas Mark 5. Bake the buns for 30 minutes or until golden. Leave to cool in the tin for 10 minutes, then transfer (in one piece) to a wire rack to cool. Sift the icing sugar into a bowl and stir in enough water to make a thin glaze. Brush over the buns and leave to set. Pull the buns apart to serve.