Apricot and Ginger Chelsea Buns

Serves 8 (Best eaten the same day)

Ingredients

450g strong white flour
2 x 7g sachets of easy-blend yeast
50g caster sugar
1 tsp salt
150ml of warm milk
50ml warm water
1 egg, beaten
50g unsalted butter, melted
(oil, for greasing)
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45g softened butter
160g dried apricots, finely chopped
25g caster sugar
2 tsp ground ginger
2 tbsp apricot jam
1 tbsp water

Method

1) Mix the flour, yeast, sugar and salt in a large bowl.
2) Make a well in the centre and pour in the milk, water, egg and melted butter. Mix together to form a dough with a wooden spoon and finish with your hands. (If the dough is too dry add a little more warm water, if too wet add more flour).
3) Knead on a floured surface for at least 5 minutes until smooth and stretchy. Put into a greased bowl and cover with a clean damp tea towel. Leave in a warm place to rise for an hour.
4) Heat the oven to 200 degrees C (180 fan, gas 6). Grease a 21-23cm cake tin with some of the softened butter.
5) Tip the dough onto a floured surface and knead briefly. Roll into a rough 20x30cm rectangle. Spread the butter evenly over the dough, sprinkle with the chopped apricots and a mixture of the caster sugar and ground ginger.
6) From the long edge roll the dough, like a swiss roll. Trim the ends of the roll. Cut 8 even slices using a sharp knife, to form pin-wheels.
7) Arrange in the cake tin, cut side up. Cover with a clean damp tea towel and leave to rise for another 20mins in a warm place..
8) Bake the buns for 10mins, then lower the temperature to 180 degrees C (160 fan, gas 4). Cook for another 10 minutes until golden brown.
9) Melt the jam with the water. Brush over the top of the buns.
10) Finally ... ENJOY!