4 cups self-raising flour
1/2 tsp salt
1 1/2 cups milk
1/2 cup Chelsea Soft Brown Sugar
1 1/2 cups mixed dried fruit (sultanas, currants etc.)
1 tsp cinnamon
2 Tbsp water
2 Tbsp Chelsea White Sugar
2 tsp gelatine
In a food processor chop 60g of the butter into the flour and salt. Transfer to a large bowl and mix to a firm dough with the milk. On a floured surface, roll dough out into a rectangle of about 1cm thickness. Cream the remaining 60g of butter with the brown sugar. Spread this onto the dough and sprinkle with the mixed dried fruit and cinnamon. Roll lengthwise so you have a long sausage. Cut into 14 or 15 slices and place on a greased or paper-lined sponge-roll tin. Bake for 30 minutes at 180°C.
Put all the glaze ingredients in a small saucepan or microwave bowl and heat until dissolved. Brush over the cooked buns while still hot. Cool in the tin, then pull apart when cool enough to handle.
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