Chelsea buns

Sift the flour into a large bowl and make a hole in the middle.

Pour 400 ml of warm water into the bowl, add the yeast, the honey and a pinch of salt.

Stir the flour through with a fork from the center.

Pour as soon as the mixture is thick and sticky and it becomes more difficult to stir in the rest of the flour, max. 300 ml water in the middle.

Mix everything together into a cohesive dough. If necessary, add some water or flour.

Dust the dough with flour and knead the dough by hand on a floured sheet about 10 minutes until you have a soft and elastic dough.

Put the dough in a lightly greased bowl, cover with a clean tea towel and let rise in a warm place for 45 minutes until the dough has doubled in volume.

Meanwhile, grate the orange skin of the orange and squeeze out the fruit.

Put the raisins, the orange zest, juice and the sherry in a bowl and allow to simmer.

On a floured sheet, press the air out of the dough and knead briefly.

Split the egg yolk. Use your hands to knead the soft butter, egg yolk (the egg white you do not use) and biscuit spices gradually through the dough.

If the dough is sticky, pollinate it with a little flour.

Roll out the dough into a slab of about 30 x 50 cm and about 1 cm thick. Sprinkle with flour during unrolling.

Cover the paste with the majority of the moisture from the raisins.

Sprinkle with chopped pecans and the sugar and spoon the raisins over it. Set aside the rest of the moisture.

Roll up the dough on the long side and press the end a bit to finish it.

Cut the roll with a sharp knife into slices of 2 cm and put them together on a butter greased baking sheet.

Let them rest for 30 minutes or until they have become twice as large, in a warm place.

Preheat the oven to 200 ºC.

Brush the bread rolls with the raisin juice kept separate. Bake for 20-25 min., Or until tender, and remove from the oven.

Heat 10 tbsp of liquid honey in a small pan.

Spread the rolls richly with the honey and put them back in the oven for 2-3 minutes, or until they are beautifully golden brown and sticky along the edges.

Allow them to cool in 30 minutes on a rack and serve.