1kg high grade flour
20g salt
50g softened butter
100g Chelsea White Sugar
25g instant active dried yeast
1 small egg
600ml warm water or milk

To serve:
Chelsea Berry Flavoured Icing Sugar
Whipped cream

To make dough:
Place all the ingredients into a large mixing bowl, then using a wooden spoon combine the ingredients together until a dough mass has formed.
Tip the dough out onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic in feel. Kneading is the trick here!
Lightly oil a bowl large enough to allow the dough to double in bulk, then put the dough in the bowl and cover with plastic wrap. Leave in a warmish place for 20 minutes.
Gently knock back the dough in the bowl by gently folding it back onto its self.
Cover again with plastic wrap and leave for 20 minutes then place into the refrigerator overnight.
To make buns:
Divide dough into 8 equal parts – weigh each piece to ensure consistency.
Roll each piece into a ball and flatten and roll out into a 12x12cm or so square.
Roll each square shape into a “finger” and place on a baking sheet in a warm spot to rise until double in size. This should take 30-60 minutes.
Bake at 190°C until cooked (approx. 15-20min).
Once cooked ice with Chelsea Berry Flavoured Icing and fill with whipped cream.

From the TV show Chelsea New Zealand's Hottest Home Baker.