Turkey, stuffing and cranberry Chelsea buns

Step 1

Place the flour, caster sugar and salt into a large mixing bowl and stir to combine. Add the butter, eggs, yeast, milk and warm water.

Step 2

Mix the ingredients with your hands until a rough dough is formed.

Step 3

Tip the dough onto a well-floured surface and knead well for ten minutes, or until the dough is smooth and elastic.

Step 4

Place the dough into a clean, oiled bowl , cover with a damp tea towel and leave to rise for one hour.

Step 5

Tip the dough out onto a very lightly floured surface.

Step 6

Roll out the dough into a rectangle about 50x28cm/20x11in. Turn the dough so that the longer edge is closest to you and “tack” the dough to the work surface by pressing it down firmly with your finger.

Step 7

Spread cranberry sauce onto the surface of the dough with the back of a spoon. Sprinkle the shredded turkey and stuffing on top.

Step 8

Roll the long side of the dough towards you quite tightly, forming a spiral inside. When rolled up, release the tacked edge and place it onto a floured part of the surface. With a sharp knife cut the sausage shape into 5cm/2in rounds.

Step 9

Place all spiral rounds, swirly side up, into a large, deep roasting tin or baking tray greased thoroughly with butter, leaving a 1cm/½in space between each one. You want them to be close enough so that they will bake with their sides touching.

Step 10

Cover with a damp tea towel and set aside in a warm place to rise for an hour. They should have expanded and be touching each other.

Step 11

Preheat the oven to 200C/400F/Gas 6.

Step 12

When the buns are ready, put them in the oven and bake for 15-20 minutes.

Step 13

After removing the buns from the oven, let them cool slightly before removing them from the tin and placing on a cooling rack.

Step 14

When ready to eat, pull the buns apart to reveal the soft edges.