Chelsea Buns

Directions

1. 1
   Combine milk, yeast and 1 tsp each of the granulated sugar and flour in medium bowl. Cover; let stand in warm place about 10 mins or until mixture is frothy.
2. 2
   Place currants in small saucepan and add water to cover; bring to a boil. Remove from heat. Cover and set aside for 15 mins. Drain currants well; combine in small bowl with lemon peel and cinnamon.
3. 3
   Whisk egg into yeast mixture. Sift remaining flour into large bowl; stir in yeast mixture. Cover; let stand in warm place about 40 mins or until dough has doubled in size.
4. 4
   Knead dough on floured surface 3 mins or until smooth. Roll dough into 16 x 12-inch rectangle. Brush with a quarter of the butter; sprinkle with a third of the brown sugar.
5. 5
   Grease deep 9-inch square baking pan. Fold one end of the dough to come two-thirds of the way up dough, fold over top third to cover first fold. Turn dough halfway around to have open ends facing you.
6. 6
   Roll dough into 16 x 12-inch rectangle. Repeat folding as before, using same amount of butter and brown sugar. Turn dough halfway round; roll to 16 x 12-inch rectangle. Brush dough with half the remaining butter; sprinkle with remaining brown sugar and currant mixture.
7. 7
   Roll dough firmly from long side into a log. Cut dough evenly into nine pieces. Place buns, cut-side up, in prepared pan; sprinkle with remaining granulated sugar. Let stand, uncovered, in warm place about 20 mins or until buns have risen slightly.
8. 8
   Preheat the oven to 400°F. Drizzle buns with remaining butter.
9. 9
   Bake, uncovered, 5 mins. Reduce temperature to 350°F. Bake about 25 mins or until golden brown.
10. 10
    Meanwhile, for the icing, sift powdered sugar into a medium bowl. Stir in enough milk to form a thin, smooth paste. Tint with pink food color.
11. 11
    Remove buns onto wire rack. Drizzle a little icing onto each bun; cool.