Chelsea Buns

Instructions

1. Combine all the dough ingredients in the bowl of an electric mixer if using. Combine with a wooden spoon to form a sticky dough.
2. With the dough attached knead the dough for about 10mins, until it firms up and if you take a small lump and lightly stretch it, you should see the light through the dough. Alternatively kneed by hand.
3. Turn the dough out onto a lightly dusted surface and shape into a ball, place in a lightly dusted bowl and cover with cling film or tea towel and set aside some where warm for 1 hour or until the dough has doubled in size.
4. In the meantime combine all the ingredients for the fulling in a small pan and gentle heat until the butter has melted and all is combined and raisins coated. Set aside.
5. Line a baking tray with parchment, or if making a round you can lightly grease or line a round oven proof baking dish.
6. Once the dough is ready remove from the bowl and place on a lightly dusted surface, roll into a large rectangle shape about 1cm thick.
7. Spread the filling evenly over the dough and roll the up into a log from the long side.
8. Cut off the two ends to tidy it up but still cook them, they are a bonus for the chef.
9. Cut into 11 and shape into a Christmas, 4 on the bottom, then 3, then 2 then 1 and 1 for the trunk. Leaving about 2-3cm between each one as they will expand during the finally rest.
10. Cover in cling film or a clean kitchen towel and allow to prove again for another hour somewhere warm.
11. With 15 minutes left of proving pre heat the oven to 180°C.
12. Once they have had their final prove, place into the pre heated oven for about 15-20minutes, until golden and fluffy.
13. Remove from the oven and whilst still hot brush with 2-3 tbsp. maple syrup. Set aside to cool.
14. Mix together the icing sugar and milk until smooth.
15. Once the buns have cooled to down a little drizzle with the glaze.