Chelsea Buns

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
2. 2While that cooks, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
3. 3Add the milkAdd the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.).
4. 4Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
5. 5Lightly oil a bowl with a little of the vegetable oil. Put the dough into the bowl and turn until it is covered in the oil.
6. 6Cover the bowl with cling film and set aside in a warm place the for one hour, or until the dough has doubled in size.
7. 7Lightly grease a baking tray.
8. 8For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick.
9. 9Brush all over with the melted butter, then scatter over the brown sugar, cinnamon and dried fruit.
10. 10ShapeRoll the dough up into a tight cylinder, cut ten 4cm/1½in slice the and lay the them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.
11. 11Heat the ovenHeat the oven to 190C/375F/Gas 5.
12. 12BakeBake the buns in the oven for 20-25 minutes, or until risen and golden-brown.
13. 13In the meantime, for the glaze, heat the milk and sugar in a saucepan until boiling. Turn the heat down and simmer for 2-3 minutes.
14. 14Remove the buns from the oven and brush with the glaze, then keep to one side to cool on a wire rack.