Cinnamon buns

These sweet buns, studded with fruit and heady with cinnamon, were created in the 18th century at the Bun House in Chelsea

Ingredients:

720g (6 cups) cake flour

65g ( cup) sugar

10ml (2 tsp) salt

10g (1 sachet) instant yeast

125g butter, melted

2 extra-large eggs, beaten

300ml milk, warmed

Filling:

60g butter, softened

125ml ( cup) mixed dried cake fruit

10ml (2 tsp) ground cinnamon

30ml (2 tbsp) brown sugar

Glaze:

130g (1 cup) icing sugar, sifted

45ml (3 tbsp) milk or water

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Method:

1) In a large mixing bowl, combine the flour, sugar, salt and yeast.

2) Beat the melted butter, eggs and warm milk in a jug and add to the dry ingredients, mixing to form a soft dough.

3) On a lightly floured surface, knead the dough for three to five minutes until smooth and elastic.

4) Place the dough in a lightly oiled plastic bag and leave to rise in a warm place for 40 minutes till doubled in size.

5) Knead the dough again and divide in half.

6) Roll one half into a rectangle and spread with half the butter for the filling.

7) Combine the cake fruit, cinnamon and sugar and spread half of this mixture over the buttered dough.

8) Roll up from the long side like a Swiss roll, cut into 5cm-thick slices and place on a greased baking tray.

9) Repeat the process with the second piece of dough.

10) Cover the baking tray and leave to rise for 15 minutes. Bake in a preheated oven at 180°C for 20-30 minutes. Remove from the oven and allow to cool.

11) For the glaze, sift the icing sugar and add the water, a tablespoon at a time, until you have a fairly runny icing. Drizzle over the buns and allow to set before serving.