NEXT-LEVEL CHELSEA BUNS

Soaking the dried fruit makes it plump and juicy, and this, together with adding thinly sliced apple, results in an amazingly soft bun.

Preparation 30 minutes, plus proving and steeping Cooking 25 minutes Makes 12

FOR THE DOUGH

200ML LUKEWARM WHOLE MILK

7G INSTANT DRIED YEAST (2 TSP OR A SACHET) 500G STRONG WHITE BREAD FLOUR OR PLAIN FLOUR 80G CASTER SUGAR FOR A SWEET DOUGH OR 10G CASTER SUGAR FOR A SAVOURY DOUGH

10G FINE SEA SALT

2 EGGS

125G SOFT UNSALTED BUTTER, CUBED

FOR THE FILLING

150G RAISINS, SULTANAS OR MIXED DRIED FRUIT 50G DRIED CRANBERRIES (OPTIONAL)

1 TSP GARAM MASALA

1 TEABAG (ENGLISH BREAKFAST OR EARL GREY) 50G UNSALTED BUTTER, MELTED

50G SOFT LIGHT BROWN SUGAR

1 TBSP GROUND CINNAMON

1 APPLE, THINLY SLICED, AND ZEST OF 1 LEMON FOR THE GLAZE AND ICING

50ML WATER AND 1 TBSP MARMALADE OR JAM 100G ICING SUGAR AND 1 TBSP WATER

1 Warm the milk in a pan. Remove from heat; whisk in yeast. Leave for 5 minutes. 2 In a large bowl, combine the flour, sugar and salt. Make a small well in the flour; pour in the milk. Crack in the eggs and stir until it forms a rough dough. 3 Tip the dough onto a floured worksurface and knead for 10 minutes, gradually working the cubes of butter in until it’s smooth and glossy. Pop it back into the bowl, place a damp tea towel over and leave for 1 hour until almost doubled. Or refrigerate overnight – it’s much easier to work with when cold. 4 In a bowl, stir together the dried fruit and garam masala. Add the teabag and pour in enough boiling water to cover. Set aside to steep for 15 minutes or overnight. 5 On a floured worksurface, roll the dough into a 30cm x 20cm rectangle 1cm thick. 6 Lay the dough on the worksurface with a longer side facing you. Brush with melted butter, sprinkle with the sugar and cinnamon, then lay the apple slices on top. 7 Drain fruit in a colander and remove teabag. Scatter the fruit over the dough. 8 From one long edge, roll the dough into a tight log. Using a sharp knife or length of thread, slice the dough crossways into 12 equal slices, each roughly 2cm wide. 9 Line a deep baking tray with parchment paper. Place the slices cut-side down on the tray, spacing them 1cm apart. Put a damp tea towel over the top and leave in a warm place to prove for 40-45 minutes, or until doubled in size. 10 Preheat the oven to 200ºc (180°C fan oven) gas mark 6. 11 Bake for 18-20 minutes or until golden. Check halfway through – if browning too quickly, drape over a sheet of foil. Leave to cool in the tray and then transfer to a wire rack. 12 To make the glaze, warm the water and marmalade or jam in a pan. Brush over the buns. For the icing, whisk the icing sugar and water together into a silky paste and drizzle it over the cooled buns.