The easiest chelsea buns ever!

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I made these up at Dad’s bach (holiday home) with minimal equipment, if I can do it with no mixer you can too. Kneading is good to the soul (and the arms muscles!)

At the Bach
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Ingredients
1/4 cup warm water
1/2 teaspoon sugar
2 teaspoon active yeast
3 1/2 cup high grade flour
1 teaspoon salt
1 tablespoon sugar
3/4 cup sugar
3 tablespoon melted butter

Filling
50gms butter melted
1/2 cup brown sugar
3/4 cup sultanas
3/4 cup chopped dried figs (or other dried fruit)
1 teaspoon cinnamon
1/2 teaspoon mixed spice

Glaze
1/4 cup melted butter
juice of 3 lemons
1 1/2 cups icing sugar
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Method
Place the warm water and sugar in a cup and stir to dissolve the sugar, sprinkle yeast over the top and leave for 10 minutes or until frothy. Combine 3 cups of the flour, salt and second measure of sugar in a bowl. Make a well in the middle and pour in milk, melted butter and yeast mixture. Mix until a ball forms (add flour if needed) then tip out onto a floured bowl. Knead until smooth and elastic. Place into an oiled bowl and leave to raise until double in size.
While the dough is rising, combine all the filling ingredients in a bowl and mix well.

Punch the dough then knead lightly and roll out to approx 30 x 25 cm. Spread with the filling and roll up along the long side.
Cut into even sections and place in a round cake tin, leave to raise to double their size.
Bake at 190 degrees for 25 mins.
Combine glaze ingredients and pour over hot buns. Serve warm.

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