Chelsea Buns

Method

1. Heat the milk and butter in a pan until the butter has melted - but don't allow it to become hot. Remove from the heat.
2. Sift the flour into a large mixing bowl and stir in the salt, golden caster sugar and yeast. Make a well in the centre and pour in the warm milk mixture and the eggs.
3. Work to a soft dough that leaves the sides of the bowl clean. Turn out on to a floured surface and knead for about 7 minutes until smooth and elastic.
4. Place the dough in an oiled bowl and cover with clingfilm. Leave in a warm place for 1-2 hours until doubled in size.
5. Turn out and knead lightly. Roll out to a rectangle approximately 35x28cm/14"x11".
6. Melt the butter for the filling and brush over the dough. Sprinkle the muscovado sugar, raisins and cinnamon over the dough, leaving a gap around the edges.
7. Starting at the longer edge, roll up the dough carefully and trim off the ends. Cut into 9 even slices and arrange them next to each other in a 20cm/8" buttered square tin.
8. Cover and leave for 30-40 minutes until puffy and slightly risen.
9. Sprinkle with 1-2 tbsp golden caster sugar and bake for about 30 minutes 190°C/375°F/Gas 5 until well risen and browned.

Make the glaze:

1. Heat the milk and sugar until the sugar has melted.
2. Remove the buns from the oven and immediately brush 2-3 times with the glaze.
3. Place on a wire rack to cool and pull the buns apart before serving.