Chelsea Buns with Lemon Icing

Method

1. Sieve the flour, salt and yeast into a large bowl.

2. Add 40g of the butter and the milk into a small saucepan and gently heat until the butter has melted and the milk is lukewarm.

3. Make a well in the flour mix, pour in the tepid milk, add the lemon zest and the egg then bring together to form a dough. Knead on a lightly floured surface for 5 minutes until the dough is smooth and put into a lightly greased bowl, cover with cling film and leave in a warm place to rise for 2+ hours for the dough to rise.

4. Punch the air out of the dough and turn out onto a floured surface. Roll the dough out into a rectangle about 1cm thick. Melt the remaining butter with the mixed spice and brush all over the dough, then scatter over the mixed dried fruit and soft brown sugar.

5. Roll the dough into a tight cylinder, then cut into 9 equal slices and place onto a lightly greased baking sheet, leaving a gap between each of the slices then cover with lightly greased cling film and leave in a warm place for 30 minutes to rise again.

6. Meanwhile pre-heat your oven to 190°C / Fan 170°C / Gas Mark 5.

7. Bake the buns for 20-25 minutes until golden.

8. Warm the apricot jam in the microwave for 30 seconds and whilst the buns are still hot, brush all over, then leave to cool completely.

9. For the icing simply mix the sugar and lemon juice together to form a paste and once the buns are cool, drizzle over. Enjoy with a cup of tea!