Calorie Conscious Chelsea Buns

Sift the flour and salt into a large bowl make a well in the middle and stir in the yeast.

Warm the milk and butter in a small pan until the butter melts and the mixture is lukewarm. Do not overheat the milk.

Add the milk mixture to the flour, add the egg and stir until the mixture becomes a dough.

Tip onto a lightly floured work surface. Knead for five minutes or until the dough is smooth and elastic and does not feel sticky.

Lightly oil a large bowl. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and prove in a warm place for one hour, or until the dough has doubled in size.

Lightly grease a baking tray. Knock the dough back and turn out onto a lightly floured work surface. Roll the dough out into a rectangle ½cm thick. Brush all over with the melted butter, then sprinkle over the sugar, mixed spice and dried fruit.

Preheat the oven to 190°C (fan 170°C, gas mark 5). Roll the dough up into a tight cylinder, and cut ten 4cm slices and place on the baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.

Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown. Meanwhile, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.

Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack. Eat warm or within a day of baking.