CHELSEA BUNS

PREP + COOK TIME 1 HOUR 30 MINUTES (+ PROVING & COOLING) MAKES 12

1 tablespoon (14g) dry yeast

1 teaspoon caster sugar

3 cups (560g) plain flour

1½ cups (375ml) warm milk

½ teaspoon ground cinnamon

½ teaspoon mixed spice

¼ teaspoon ground nutmeg

2 teaspoons finely grated orange rind

1 tablespoon caster sugar, extra

1 egg, beaten lightly

45g butter, melted

15g butter, melted, extra

2 tablespoons raspberry jam

½ cup (75g) dried currants

¼ cup (55g) firmly packed light brown sugar

½ cup (60g) coarsely chopped toasted pecans

3 teaspoons warmed honey

COFFEE ICING

1½ cups (240g) icing sugar

15g butter, melted

2 tablespoons warm milk

3 teaspoons instant coffee granules

1 Combine yeast, caster sugar, 1 tablespoon of the flour and the warm milk in a small bowl. Cover; stand in a warm place for 10 minutes or until frothy.

2 Combine remaining sifted flour, spices, rind and extra caster sugar in a large bowl. Stir in egg, butter and yeast mixture; mix to a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place dough in a large greased bowl. Cover; stand in a warm place for 1 hour or until doubled in size.

3 Grease two deep 22cm round cake pans.

4 Turn dough out onto a floured surface; knead for 1 minute. Roll dough into a 23cm x 36cm rectangle. Brush dough with extra butter, spread with jam. Sprinkle with combined currants, brown sugar and nuts, leaving a 2cm border all around.

5 Roll dough up firmly from long side like a swiss roll. Cut dough evenly into 12 pieces; position six pieces, cut-side up, in each pan. Cover; stand in a warm place for 30 minutes or until risen slightly.

6 Meanwhile, preheat oven to 200°C/ 180°C fan.

7 Bake buns for 30 minutes or until golden brown.

8 Make coffee icing. Turn buns, top-side up, onto a wire rack.

Brush hot buns with honey, drizzle with coffee icing; cool.

COFFEE ICING

Sift icing sugar into small bowl. stir in butter, milk and coffee until smooth.