Chelsea Buns

I always think Chelsea Buns make a great alternative to Hot Cross Buns. They have similar ingredients, but don't need to be slathered in cold butter to bring out their best (as it's already in the dough!).
I find lashings of fruit, spices and that all important syrup glaze to go with that soft dough make a heavenly combination; sticky and sweet enough without being cloying. 
Chelsea Buns of course have a history. Invented in London during the 18th Century, they soon became popular and were a traditional Easter treat. 
Like the fruit in a Christmas cake, I like to soak my currants before using as they absorb flavours and it makes them plumper. Check the recipe for my secret twist. 

---

INGREDIENTS:
Dough -
50g Butter
200ml Milk
500g Strong bread Four
7g sachet fast action Dried Yeast
50g Caster Sugar
1tsp fine salt
Zest of 1 lemon
1 large Beaten Egg

Filling -
50g Soft Butter
100g Brown Sugar
2tsp cinnamon
200g Currants (soaked overnight in rum, whisky, or cold tea.. depending on your preference Just enough to cover the fruit in a medium bowl. This will make it swell and taste juicier when baked)
Glaze
50g caster sugar 
3 tablespoons of water, or fruit juice. 

---

METHOD:
1 Dry the soaked fruit in a tea towel.
2 Grease and line a baking tin (20 X 30cm)
Melt the butter in a saucepan. Remove from heat and add the milk. Set aside.
Combine the flour, yeast, caster sugar, salt and lemon zest in a large mixer bowl with a dough hook, and make a well in the centre. Pour in the milk/butter mixture. Mix for 5 minutes on a low speed. (10 minutes if kneading by hand). Cover the dough and leave in a warm place if possible to rise for 2 hours (or until doubled in size)
3 Knock the dought down and roll out on a floured surface 23 X 46 cm. Spread with the soft butter, leaving a border along one of the long edges 2-3 cm wide.
Mix the sugar, cinnamon, dried fruit and spread along the rolled out dough (avoiding the border you have created) Press the mixture lightly into the dough with a rolling pin. Dampent the border with water and roll the dough swiss roll like towards it. press the seam closed and trim the ends. 
Cut to roll into about 12 slices. arragnge on the baking tin with about 1cm between each bun. 
Cover and rest for 45minutes.
4) Heat the oven to 180 degrees, 160 fan, gas mark 4. Bake the buns for about 25 minutes until golden and cooked though. Dissolve the sugar in 3 tablespoons of water or fruit juice and allow to simmer for 1 minute. Let this cool a little and then brush the buns with it as soon as they come out of the oven. Any water will evaporate and leave a stick glaze on the buns. 
Once cool, they are ready to eat. They keep for 2-3 days in a tin, but are best eaten fresh.