Chelsea buns

Tip the flour into the bowl of a stand mixer, and add the yeast, 50g of sugar, ½ tsp of fine salt and ½ tsp of mixed spice. Make a well in the middle and pour in the warm milk. Mix for a few minutes with the dough hook until the dough comes together, then add the egg and knead for 3-4 minutes or until smooth. With the motor still running, feed in 50g of the butter, in small pieces, and keep mixing until well combined and the dough turns slightly glossy. Cover and leave in a warm place to rise for 1-2 hours or until doubled in size.

Mash together the remaining 50g of butter, 25g of sugar and 1 tsp of mixed spice in a small bowl until uniform in colour.

Knock back the dough, then roll out on a lightly floured worksurface to about 30cm x 30cm square, and about 1½cm thick. Spread the spiced butter over the dough and smooth over using a spatula. Scatter over the sultanas and currants evenly. Roll up the dough like a swiss roll from one side, tightly packing in the filling as you roll. Cut into 8 pieces, and transfer to a buttered 24-25cm round baking dish or cake tin, leaving a little space between each one to allow for them to rise. Cover with a clean tea towel and leave to rise for 30-45 minutes.

Heat the oven to 200C/fan 180C/gas 6. Bake the buns for 25-30 minutes or until golden and well risen. Leave to cool in the tin for 10 minutes then transfer to a wire rack to cool completely. Mix the icing sugar with 3-4 tsp of water to make a smooth drizzling consistency, then drizzle over the buns to serve.