Ingredients
Coffee icing
Method
1.Combine yeast, caster sugar, 1 tablespoon of the flour, and warm milk in a small bowl. Cover; stand in a warm place about 10 minutes or until frothy.
2.Combine remaining sifted flour, spices, rind and extra caster sugar in a large bowl, stir in egg, butter and yeast mixture; mix to a soft dough. Knead dough on a floured surface for about 10 minutes or until smooth and elastic. Place dough in a large greased bowl. Cover; stand in a warm place for about 1 hour or until doubled in size.
3.Grease two deep 22cm (9-inch) round cake pans.
4.Turn dough onto floured surface; knead 1 minute. Roll dough into a 23cm x 36cm (9-inch x 14½-inch) rectangle. Brush dough with extra butter, spread with jam. Sprinkle with combined currants, brown sugar and nuts, leaving a 2cm (1-inch) border all around.
5.Roll dough up firmly from long side like a swiss (jelly) roll. Cut dough evenly into 12 pieces; place six pieces, cut-side up, in each pan. Cover, stand in a warm place for about 30 minutes or until buns have risen slightly.
6.Meanwhile, preheat oven to 200°C/ 400°F.
7.Bake buns for about 30 minutes or until a golden brown colour.
8.Make coffee icing. Stir ingredients in a medium bowl until smooth.
9.Turn buns, top-side up, onto a wire rack. Brush hot buns with honey, drizzle with coffee icing; cool.
Chelsea buns are best made on the day of serving.
Note
