Chelsea Buns

Here you go Kate & Stacey ;)

Chelsea Buns
4 teaspoons (14g) dry yeast
1 teaspoon caster sugar
3 3/4 cups (560g) plain flour
1 1/2 cups (375ml) warm milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon mixed spice
2 teaspoons grated orange rind
1 tablespoons caster sugar, extra
1 egg, lightly beaten
45g butter, melted
15g butter, melted, extra
2 tablespoons rasberry jam
1/2 cup (75g) dried currants
1/4 cup (50g) brown sugar
1/2 cup (60g) chopped pecans, toasted (I didnt have any so substituted with sultanas, I also added in 1.5 teaspoons cinnamon)
3 teaspoons honey

1- Combine yeast, caster sugar, 1 tablespoon of the flour and milk in small bowl, whisk until yeast is dissolved. Cover, stand in warm place about 10minutes or until mixture is frothy. Combined remaining sifted flour, spices, rind & extra caster sugar in large bowl, stir in egg, butter and yeast mixture; mix to a soft dough. Turn dough onto floured surface, knead about 10 minutes or until elastic. Place dough in large greased bowl, cover, stand in warm place about 1 hour or until doubled in size.

2- Turn dough onto floured surface, knead 1 minute. Roll to a 23 x 36cm rectangle (like I measured this). Brush dough with extra butter, spread with jam. Sprinkle with combined currants, brown sugar & nuts, leaving a 2cm border.

3- Roll up dough from long side, like a swiss roll. Cut into 12 slices. Place slices, cut side up, in 2 greased 22cm round cake pans. Cover, stand in warm place about 30minutes or until dough has risen slightly. Bake in moderately hot oven 30 minutes. Cool buns in pan 10minutes, transfer to wire rack. Brush hot buns with honey, drizzle with icing.