Chelsea Buns

I made a batch of Chelsea buns in between getting ready for the shoot yesterday. Taken ages to get my pics on cos im struggling to work this new phone.

Chelsea buns;(makes 9)
150ml boiling water
150ml milk
10.5g dried yeast
18oz strong white flour
1 1/2 tsp caster sugar
75g butter

35g melted butter
60g caster sugar
60g currants

glaze-1tbspcaster sugar+ 2tbsps milk

1-sift flour into a warm baking bowl and rub in butter.
2- In a small bowl mix milk and water, sprinkle the yeast on top and stir in the 1 1/2 tsp of caster sugar. leave for 10 mins till risen
3-stir the yeasted liquid into the flour with a wooden spoon. when the mix comes together use your hands to knead it to a smooth elastic.
4-cover the bowl lighty and set aside in a warm place until risen. approx 45mins

5-knock back the risen dough then turn out onto a floured board and knead some more.roll into a rectangle measuring 18*9 inches.
6-brush the surface of the dough with the melted butter.sprinkle with the caster sugar and currants.

7-using your hands roll the dough tightly like a swiss roll.take a sharp knife and cut into 9 slices.set these slices cut side up in a small greased roasting tin.

8-cover lightly and leave to prove for 20mins until fluffy.

9-bake in a hot ovengas7,425f,220c for 20 mins.Allow to firm up in the tin for 5 mins.boil together the sugar and milk and brush over the surface of the buns.

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