Chelsea Buns

• 1.1 kg basic yeast bun dough
• 50 g butter, melted and cooled, plus extra for greasing

Roll the bun dough into a rectangle measuring about 25cm × 40cm. Brush with half of the cooled melted butter. Combine the sultanas, candied peel, Demerara sugar, lemon zest and mixed spice or cinnamon in a bowl.

Sprinkle the buttered dough evenly with the fruit mixture. Roll lengthways into a fairly tight cylinder, then brush with the remaining melted butter and divide into 12–16 pieces