3 - Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
4 - Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough.
5 - (You may need to add a little extra flour.
Chelsea Buns | Taste Board
6 - )
Tip the dough onto a generously floured work surface.
7 - Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
8 - Lightly oil a bowl with a little of the vegetable oil.
9 - Place the dough into the bowl and turn until it is covered in the oil.
10 - Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
11 - Lightly grease a baking tray.
12 - For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface.
13 - Roll the dough out into a rectangle 0.
14 - 5cm/¼in thick.
15 - Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.
16 - Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice.
17 - Cover with a tea towel and set aside to rise for 30 minutes.
18 - Preheat oven to 190C/375F/Gas 5.
19 - Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.
20 - Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling.
21 - Reduce the heat and simmer for 2-3 minutes.
22 - Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.
