CHELSEA BUNS

Ingredients
250g strong flour
1 teaspoon salt
1 teaspoon sugar
25g margarine
15g yeast
150ml warm water/milk

Filling: 
25g margarine
25g sugar
25g dried fruit

Glaze:
1 tablespoon water
25g sugar

Method
Mix flour salt, sugar together then rub in margarine.
Cream yeast with a little water then add to flour mixture.
Make soft dough with rest of ingredients knead for 5 minutes.
Prove for 20 minutes.
Grease tin.
Roll out to 3ocm square.
Spread on margarine, sugar & fruit.
Roll up.
Cut into sections (8 for round 9 for square).
Pack into greased 7” Square or round tin.
Prove until double.
Bake for 20 minutes on Gas Mark 6/400F/200C.
Paint on glaze.