Rosquillas de Chelsea

Preparo

1. 1

   Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.

2. 2

   Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.

3. 3

   Add 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. 4

   Tip 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. 5

   Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.

6. 6

   Lightly grease a baking tray.

7. 7

   For 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. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.

8. 8

   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. Cover with a tea towel and set aside to rise for 30 minutes.

9. 9

   Preheat oven to 190C/375F/Gas 5.

10. 10

    Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.

11. 11

    Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.

12. 12

    Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.