Gluten-free Chelsea buns | Women's Weekly Food

Ingredients

• Chelsea buns
• 1¼ cups (310ml) lukewarm milk
• 2 teaspoons (7g) dried yeast
• 2 tablespoons caster (superfine) sugar
• 3½ cups (470g) gluten-free plain (all-purpose) flour
• 2 teaspoons gluten-free baking powder
• ¾ teaspoon fine sea salt
• 1 teaspoon mixed spice
• 80 grams (2½oz) butter, melted
• 1 egg, beaten lightly
• 1 tablespoon finely grated lemon rind
• 40 grams (1½oz) butter, softened
• 2 tablespoons firmly packed brown sugar
• ½ cup (80g) currants
• ¼ teaspoon ground cinnamon
• Glacé icing
• ¾ cup (120g) gluten-free icing (confectioners') sugar
• 3 teaspoons lemon juice