Mix flour, sugar, salt and yeast. Lightly rub in the butter till the mixture resembles breadcrumbs.
Beat egg and add to the dry ingredients with the milk, while mixing. Add water as necessary to form a smooth dough.
Knead the dough well for 10 minutes until smooth and elastic. Cover the bowl with greased plastic and leave in a warm place to rise for 30 minutes.
Knock down dough and roll out into a 30x25cm rectangle. Spread the butter onto the dough and sprinkle over the sugar, cinnamon, nutmeg and dried fruit. Roll up loosely like a swiss roll. Cut into 9 equal slices and arrange slices onto a greased 23cm square tin. Cover with greased aluminium foil and leave to rise for 30 minutes.
Preheat the oven to 190 C / Gas 5.
Bake for 20 minutes, or until risen and golden. Brush with syrup while still hot. (For a real treat, make a thin icing by combining icing sugar with a little water, and drizzle over buns). When cool, tear into individual buns to serve.
what temperature do you bake these at? Am I going silly? cant see an oven temp!
next morning... Well, I made them! Cooked at 190degrees for 30 minn. Turned out lovely! Got 14 out of my batch though! Baked them on a round tin and they all came together beautifully, inti what my husband called a chelsea bun crown! Thanks for posting recipe. - 06 Nov 2013
People are usually put of at the sound of making chelsea buns crossaints etc because they look really hard but yeterday ( Saturday the 11th of may 2013) i had a first attempt at making chelsea buns and it was extremley easy and fun to make i strongly recommend you make them because they puff up gorgeously and are really soft and bouncy - 12 May 2013