While making my onion bagels the other day, I decided to try my hand at another yeasty treat I’ve been meaning to make for quite a while, Chelsea buns. I made an enriched dough to Paul Hollywood’s recipe but changed the dried fruit to 5 oz sultanas, 4 oz raisins and 1 oz candied mixed peel. I then followed the rest of the recipe.So far so good. Although I think I might need to invest in a slightly bigger tin. After proving for thirty minutes.Fresh out of the oven. I baked for fifteen minutes, covered them lightly with foil and baked for another ten then removed the foil and let them cook and colour up a little more for about two minutes.Then glazed with a little economy priced marmalade. I prefer it to apricot and then drizzled some icing on.They smelt amazing.And tore beautifully.I think you’ll agree, they were an absolute triumph.