BUNS
1 ¼ tsp dry yeast
²⁄³ cup lukewarm milk
3 cups plain flour
¼ cup Chelsea Caster Sugar
¼ tsp salt
2 extra large eggs, lightly beaten
125g butter, melted

SPICED BUTTER AND CURRANT FILLING
100g butter softened
½ cup lightly packed Chelsea Soft Brown Sugar
2 tsp ground cinnamon
½ cup dried currants

LEMON DRIZZLE ICING
1 cup Chelsea Icing Sugar, sifted
2 tsp boiling water
1 Tbsp lemon juice

Combine yeast and milk, leave in a warm place for 5 mins or until bubbles appear. In a large mixing bowl combine flour,
sugar, salt, eggs, butter and yeast mixture. Beat with a dough hook attachment on low for 1 min or until just combined.
Increase speed to high and beat for a further 6 - 8 mins or until dough comes away from the sides of the bowl. Place in lightly greased bowl, cover with a damp tea towel and leave in a warm place for 1 hour or until doubled in size.

Filling: Beat butter, sugar and cinnamon until light and fluffy. Fold in currants. Roll dough to 60cm x 25cm. Spread with spiced butter leaving a 1cm border. Roll from the longest side tightly into a log. Cut 12 pieces, place cut side down in a greased 30cm x 20cm tin. Cover with a damp tea towel for 45 minutes or until doubled in size.
Bake in a pre-heated oven at 180°C or 160°C fan-forced for 20 mins. Cover loosely with foil and bake 15 minutes until dough is cooked through. Stand in tray 15 minutes before turning onto a wire rack to cool.

Icing: Combine icing sugar, water and lemon juice, drizzle over buns.