150ml Warm Milk
1/2 Teaspoon Chelsea White Sugar
7g Sachet Granulated Yeast
250g Plain Flour
1/4 Teaspoon Salt
30g Melted Butter
Plum Jam
1 Tablespoon Currants
1 Tablespoon chopped Candied Peel
1/2 Teaspoon Ground Cinnamon
1 Egg, beaten

1 : Place warm milk in a bowl, add Chelsea White Sugar and sprinkle in yeast. Stir and allow to sit in a warm place for a few mins.
2 : Mix flour and salt together in a bowl; make a well in the centre. Pour in yeast mixture and melted butter and mix into a light dough.
3 : Grease bowl, place dough in it, cover and set aside in a warm place to rise until double in bulk, about 30 mins.
4 : Knead risen dough lightly on a floured board and when smooth roll out to form a rectangle, 5mm thick.
5 : Spread with plum jam and sprinkle with currants, peel and cinnamon. Roll up Swiss Roll style along its length. Cut across into rounds about 2.5mm thick.
6 : Grease a baking sheet and place rounds, cut side up, on sheet with a little space between. Allow to rise again for about 10 mins.
7 : Place in oven pre-heated to 220oC, after brushing with beaten egg, and bake in hot oven for about 15 mins.