Step 1

Gently warm the milk in a saucepan over a low heat. It should be warm to touch but not bubbling

Step 2

Pour this into a bowl and whisk in the sugar and yeast

Step 3

Cover with a clean tea towel and leave for 10 minutes until the mixture has a layer of foam on top and it smells yeasty

Step 4

Whisk in the butter

Step 5

Add the eggs, whisking in one at a time

Step 6

Add the salt

Step 7

Add the flour in four lots, folding each in thoroughly before adding the next

Step 8

Stir until the mixture comes together into a dough

Step 9

Tip out on to a well-floured surface and knead for 10 minutes, adding more flour if needed

Step 10

Place in a greased bowl, cover and leave in a warm place for 1-2 hours, until doubled in size

Step 11

Line a baking tray with greaseproof paper and preheat the oven to 170 degrees (fan-assisted)

Step 12

Dust your surface with flour

Step 13

Tip the dough out, punch out the air and knead for 2 minutes

Step 14

Roll the dough out to a rectangle around 16inches by 10 inches and ½ inch thick

Step 15

Spread it with melted butter

Step 16

Dust a surface with icing sugar and roll out the marzipan, so it’s very thin and a little smaller than the dough

Step 17

Gently place the marzipan on top of the dough

Step 18

Spread with mincemeat using the back of a spoon

Step 19

Roll up tightly from the long edge and cut into 14 equal slices, just over an inch wide with a sharp knife

Step 20

Place these cut side up on your baking tray. Leaving a room between them

Step 21

Cover loosely and leave for a further 1-2 hours, until they’ve risen so that the gaps betweeen are much smaller

Step 22

Bake for 20-25 minutes until light golden brown

Step 23

Remove from the oven but leave in the tray

Step 24

Mix the icing sugar, vanilla and milk together to a runny glaze

Step 25

Drizzle roughly over the Chelsea buns with a spoon while still warm

Step 26

Leave in the tin to cool completely