Easter Tea Ring

• 1 batch of basic yeast bun dough
• 50 g butter
• 75

Make the bun dough and filling as outlined in the recipe for Chelsea buns and roll as directed in the recipe. But instead of cutting the buns, curl the dough around into a ring. Pinch the ends tightly together. Lift carefully onto a lined baking tray.

Cut two-thirds of the way through the ring at 2.5cm intervals with a scissors or knife. Twist each cut