Chelsea Buns

Combine yeast, warm milk and 1 cup flour to the bowl of your stand mixer, mix well and set aside for 15 min

Add salt to remaining flour and mix.

Add remaining flour to the bowl of your stand mixer together with the egg and melted butter.

Knead the mixture until you have a smooth ball of dough.

Transfer the dough to your workplace and knead for a few seconds to form a nice smooth ball.

Transfer the dough to an oiled bowl and let it rise for about 1 hour or until doubled in size.

Place the raisins in a medium size saucepan and pour in boiling water to cover them. Set aside for about 30 min.

Drain raisins and let them dry on some paper towel. Set aside until you need them.

In a small bowl mix the brown sugar, cinnamon and orange zest.

Flour your work surface and roll out dough to a rectangle (20x30 cm-ish)

Melt the butter and brush generously over the dough.

Sprinkle brown sugar mixture on top of the butter and then scatter the raisins over the brown sugar mixture.

Roll the dough from the top gently and pinch the seam.

With the seam on the bottom, divide the roll into 12 equal pieces. Carefully cut with a serrated knife.

Place the buns in a greased and lined, with bakingpaper, deep baking pan (roasting pan).

Place the pan in a turned OFF oven and also place a little bowl with boiling hot water in the oven to prevent the dough from drying out.

Let the buns rise for another hour.

About 15 minutes before baking time, remove the little bowl with water and buns and start preheating the oven to 180 degrees Celsius.

Bake the chelsea buns for about 20-25 minutes or until golden brown.

Remove buns from the oven and brush the apricot jam on top of the buns.

Leave buns to cool 15 minutes in the pan and then drizzle the icing sugar glaze over the top.

Remove buns from the pan and transfer them to a wire rack to cool or dig in and eat them warm.