Traditional British Chelsea Bun

Prepare a sweet yeast dough using flour, milk, yeast, and butter; let it rise until doubled.

Roll the dough out into a large rectangle.

Spread softened butter over the dough and sprinkle generously with currants, brown sugar, and mixed spice.

Roll the dough up tightly starting from the long edge (like a cinnamon roll).

Slice the roll into thick rounds and place them cut-side up in a square baking tin, just touching each other.

Let them rise for another 30-45 minutes.

Bake at 200°C for 15-20 minutes until golden. While still hot, brush with a glaze made of sugar and water.