Treat bake: Tangzhong Chelsea Buns

Soft, fluffy dough, coiled around a sticky filling of whiskey-soaked mixed fruit and drizzled with icing. This is how to do a cuppa.

Tangzhong is an ancient Asian bread-making method which pre-cooks a portion of the flour with a liquid. This method increases the amount of liquid that the flour can absorb and creates a structure to the dough. In short, the result is super soft buns.

Ingredients (allergens in bold): wheat flour, milk, sugar, butter, sultanas, raisins, currants, mixed peel, dried figs, glacé cherries, pecan nuts, almonds, stem ginger, apple, orange, whiskey,

egg, mixed spice, vanilla, sea salt, yeast.