TANGY CITRUS STICKY CHELSEA BUNS

These moreish buns have a tangy lemon twist.

YOU WILL NEED Large baking sheet lined with parchment

Makes 12

450ml (16fl oz) whole milk 60g (2oz) unsalted butter, diced

650g (1lb 7oz) strong white bread flour

100g (3½oz) wholemeal flour, plus extra for dusting 15g (½oz) salt

1½tsp fast-action dried yeast 2 large eggs

Zest and juice of 1 unwaxed lemon

125g (4½oz) icing sugar

40g (1½oz) unsalted butter, melted

1 egg, beaten with a dash of milk, to wash

For the filling

Peel from 1 sweet-cured lemon, chopped, optional (see recipe below)

100g (3½oz) mixed peel, chopped

100g (3½oz) mixed dried fruit

50g (1¾oz) chopped dried apricots

50g (1¾oz) chopped dried dates

120g (4¼oz) soft light brown sugar

1tsp mixed spice

1tsp ground cinnamon

For the glaze

50ml (2fl oz) lemonade 125g (4½oz) granulated sugar

Rind of 2 unwaxed lemons 70g (2½oz) sweet-cured lemon pulp, optional (see box, below)

STEP 1 Put the milk and butter in a pan over a low heat and warm until the butter has melted. Set aside. Put the flours in the bowl of a stand mixer fitted with a dough hook. Add the salt on one side and the yeast on the other. Crack the eggs into the warm milk-butter and combine.

STEP 2 With the mixer on slow, add half the milk mixture. Slowly add enough of the remaining milk mixture to form a soft, but not sticky, dough. Discard any unused milk mixture and increase the mixer speed to medium for 5 minutes.

STEP 3 On a lightly floured surface, knead the dough until smooth (see tip, below right), place into a bowl, cover with clingfilm and leave to rise for 1-2 hours, until doubled in size.

STEP 4 Make the filling. Put the sweet-cured lemon peel, if using, mixed peel and all the dried fruit in a bowl. Mix and set aside. In a bowl, mix the sugar, mixed spice and cinnamon.

STEP 5 Put the lemon zest and juice in a mixing bowl. Whisk in the icing sugar, 1tbsp at a time, until you have a dripping consistency. Set aside.

STEP 6 Place the dough on a lightly floured surface. Knock it back (see tip, below right) and roll out to a 50 x 30cm rectangle, 4-6mm thick. With a short end nearest to you, tack it down by pressing it firmly onto the work surface.

STEP 7 Brush the melted butter over the dough, then spread the sugar and spice mixture over it, then the dried fruit. From the far end, tightly roll up the dough. Brush along the tack line with egg wash, then trim the ends. Cut into 12 slices.

STEP 8 Place the slices, with a small gap between each, on a baking sheet. Cover with a tea towel and prove for 45-60 minutes, until doubled in size. Preheat the oven to 200°C/ fan 180°C/gas 6.

STEP 9 Brush the buns with the egg wash, then bake for 30 minutes, until risen and golden.

STEP 10 To make the glaze, put all the ingredients in a pan. Bring to a boil for 5 minutes, to form a syrup. Allow to cool.

STEP 11 Cool the buns for 2 minutes, then brush with the glaze. Cool for 5 minutes, then slide the baking paper with the buns onto a wire rack to cool fully. Drizzle icing all over them.