Chelsea Currant Buns

11 ingredients
3 steps

Ingredients

  • 3 1/3 cups self-rising flour
  • 1/2 cup butter, chopped, at room temperature
  • 1 cup milk + 1 tbsp
  • 1/4 cup brown sugar
  • 2 oz currants, chopped
  • 2 oz red glace cherries, finely chopped
  • 2 tbsp candied citrus peel
  • 1 tsp ground cinnamon
  • 1/2 cup powdered sugar
  • 2-3 drops pink food coloring
  • 1/2 cup sliced almonds

Directions

  1. 1
    Preheat oven to 350°F. Grease an 8 inch round cake pan. Sift flour into a bowl. Cut in 1/4 cup butter until crumbly. Add 1 cup milk and mix until soft and sticky. Turn out onto a lightly floured surface and roll out into an 8 x 12 inch rectangle.
  2. 2
    Cream remaining butter and brown sugar then spread over dough, leaving a 1/3 inch border. Combine currants, cherries, candied peel and cinnamon then scatter over dough. Roll up from long edge to form a log then cut into 10 slices. Arrange in prepared pan and bake for 25 mins or until golden. Remove from oven. Let cool in pan for 2 mins then transfer to a wire rack.
  3. 3
    Combine powdered sugar and remaining milk. Add food coloring then drizzle over cooled buns. Sprinkle with sliced almonds and let set.

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