Scrolls
1¼ teaspoons (7g) dry yeast
2/3 cup (160ml) lukewarm milk
3 cups (450g) plain flour
¼ cup (60g) Chelsea Raw Caster Sugar
¼ teaspoon salt
2 extra-large eggs, lightly beaten
125g butter, melted
2 teaspoons vanilla paste

Spiced Butter and Currant Filling
100g butter softened
½ cup (80g) lightly packed Chelsea Soft Brown Sugar
2 teaspoons ground cinnamon
½ cup dried currants

Lemon Drizzle Icing
1 cup (150g) Chelsea Icing Sugar, sifted
2 teaspoons boiling water
1 tablespoon lemon juice

1. Place yeast and milk in a bowl and stir until combined. Place aside in warm place for 5 minutes or until bubbles appear.
2. In a large mixing bowl combine flour, Chelsea Raw Caster Sugar, salt, eggs, butter, vanilla and yeast mixture. Beat with a dough hook attachment on low for 1 minute or until just combined. Increase speed to high and beat for a further 6-8 minutes or until dough comes away from the sides of the bowl. Place in lightly greased bowl, cover with damp tea towel and set aside in a warm place for 1 hour or until doubled in size.
3. For spiced butter and currant filling - combine butter, Chelsea Soft Brown Sugar and cinnamon in a bowl and beat with an electric mixer on high for 5 minutes or until light and fluffy. Fold through currants.
4. Roll out dough between baking paper to create a 60cm x 25cm rectangle. Spread with butter, leaving 1cm border. Starting with the longest side, roll dough tightly into a log. Cut into 12 pieces. Grease a 30cm x 20cm pan. Place bun pieces, scroll side up into a greased pan and cover with a damp towel and set aside for a further 45 minutes or until doubled in size.
5. Bake in a pre-heated oven at 180ºC (160ºC fan forced) for 20 minutes. Cover loosely with foil and bake a further 15 minutes or until dough is cooked through. Allow to stand in tray for 15 minutes before turning out on a wire rack to cool.
6. For lemon drizzle icing - combine Chelsea Icing Sugar, water and lemon juice in a bowl and mix until combined. Drizzle over buns and serve.