Chelsea buns

Following http://theenglishkitchen.blogspot.co.uk/2011/02/bread-machine-chelsea-buns.html:

Dough

• 200g of milk
• 2 eggs, beaten
• 2 twists fine sea salt
• 25g butter, melted
• 450g strong white bread flour
• 1 tsp easybake yeast

Milk in. Beat melted butter into eggs, add salt and add to milk. Add flour and yeast. Apply breadmaker (Dough, 2h20)

Filling

• 150g currants [500g]
• 60g finely chopped mixed peel [200g]
• 100g ounce soft light brown sugar [330g]
• <s>6</s>12g / <s>2</s>4 tsp ground mixed spice [40g/12tsp]
• 7g melted butter

Note: d uses 4oz fruit, 2oz sugar and 1/2 oz butter and microwaves them together to make a sticky mix. Probably better

Knock-back, gently knead and roll out - 9" x 22" or thereabouts. Mix dry ingredients and melt butter. Brush dough with butter and sprinkle dry ingredients over the top.
Roll-up and chop into appropriate number of pieces, put into tin. (4 big buns in one loaf tin work.) Rise in warming drawer for an hour. Bake 15 mins at 180C.

Glaze

• 5g milk
• 5g caster sugar

Mix, brush on top of hot buns.

Allow to cool; eat.