Chelsea Buns

Preheat the oven to 210 °C (gas: 190 °C). Grease a 20 cm square cake pan with melted butter or oil. Cover the bottom of the pan with parchment paper.

Sift the flour and sugar into a large enough bowl, add the butter pieces. Using your fingertips, work the butter into the flour until you have a fine crumbly mixture.

Stir the milk and egg well with a whisk, mold into the flour-butter-sugar mixture and knead into a soft dough. Roll out on a parchment paper to a rectangle of 35x22cm sides.

Spread the dough with the soft butter, sprinkle sugar, fruits and spices. Form into a roll and cut into 12 pieces on the spot. Place cut side down against each other in the prepared cake pan so that the outsides are touching.

Reduce oven temperature to 180 °C. Bake 25-30 min until buns are brown and cooked through. Cool on a cooling rack.

For glaze, place sugar and water in a small saucepan. Stir over medium heat until sugar dissolves, but do not bring to a boil for now. Only when the sugar has melted, bring to a boil, continue to boil for 2-3 minutes. Remove from heat and brush onto buns.

Before serving, separate individual buns from each other. Serve with butter.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also show

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