Sound Scary? They're not, I promise. Chelsea Buns are a lot easier than you expect. I was scared, but they come out looking and tasting absolutely gorgeous! Winner.
So, I used the dough recipe that I used for the Iced Buns: Click Here for that recipe.
When you get to step 6 - You still need to knock the dough back but instead of seperating it into balls you need to roll it out, spread butter all over the dough (generously), sprinkle with brown sugar and sultanas and cinnamon if you fancy and roll it up quite tightly - tacking down 2 corners helps when doing this. Cut your rolled up dough into rounds and put them into roasting dish - I used glass and china dishes, like what you would put a shepherds pie or lasagna in. Squeeze them all in, this way when you tear them apart when they come out of the oven they will have a gorgeous, soft, fluffy edge.
Then let them rise again in a warm place. Once risen, bake in a preheated oven at 180 for 15-20 minutes.
While they are in the oven make the glaze -
2 Tbsp Milk
2 Tbsp Caster Sugar
Heat the milk and sugar in a saucepan until boiling, reduce heat and simmer for 3 minutes.
When the buns are out of the oven, pour the glaze all over the buns while they are still in the dishes and allow to cool.
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