Pumpkin Chelsea Buns

Ingredients:

For the Dough:
4 tbsp butter, melted and cooled
50g granulated sugar
1/2 tsp salt
250g puréed pumpkin (tinned or fresh)
1 large egg, beaten
120ml lukewarm water
1 sachet active, dried, yeast
1 tbsp granulated sugar
450g plain flour

For the Filling:
4 tbsp butter, at room temperature
150g light brown sugar
1 tbsp ground cinnamon
1/4 tsp ground cloves
1 tsp ground ginger
1/8 tsp ground allspice
1/8 tsp freshly-grated nutmeg
1/4 tsp sea salt
60g currants

For the Icing:
90g cream cheese, at room temperature (or you can use my home-made cream cheese recipe to prepare your own)
200g powdered sugar, sifted
4 tbsp maple syrup (or golden syrup)
1/4 tsp sea salt

Method:

Take a baking tin, about 33 x 22 x 5cm in size and line with greaseproof (waxed) paper or parchment paper. Grease lightly and set aside.

Combine the melted butter, granulated sugar, salt, pumpkin purée and egg in a bowl. Beat in a whisk until thoroughly combined then set aside.

In a small bowl or a mug lightly whisk together the warm water, yeast and 1 tbsp sugar until the yeast and sugar have dissolved. Cover loosely with a cloth and set aside to stand for 5 minutes, or until the yeast mixture is frothy (if there is not a thick layer of froth on top by this time, the yeast is dead — discard and use another sachet).

Sift the flour into a large bowl, form a well in the centre, add the yeast and the pumpkin mixture and work into the flour to bring the ingredients together as a dough. Turn the dough out onto a lightly-floured work surface and knead well for at least 10 minutes, or until the dough is soft, smooth and elastic. The final dough should be a little on the moist side and just slightly sticky.

Shape the dough into a ball, place in a large greased bowl, turning to coat in the oil. Cover with oiled clingfilm (plastic wrap) and set aside in a warm place to rise for about 80 minutes, or until doubled in volume.

After this time, knock the dough back, turn out onto a large piece of lightly-floured greaseproof (waxed) paper and roll out into a rectangle about 40 x 25cm in size.

Mix together the butter and spices for the filling in a bowl. Spread this mixture over the surface of the dough, leaving a 1cm border all the way around. Scatter over the currants then using the paper to help you roll the dough up along the long edge into a tight Swiss (jelly) roll. Continue rolling until you have a log shape. Press the seam to seal. Then, using a very sharp knife divide the roll into 12 even-sized disks.

Arrange these in the prepared baking tin, placing them with the cut side uppermost (they will look like spirals). Cover the pan with oiled clingfilm (plastic wrap) and a thick tea towel, then set aside in a warm place to rise for 30 minutes (the Chelsea buns will rise and joint to each other).

Remove the tea towel and the clingfilm then transfer to an oven pre-heated to 170°C and bake for about 35 minutes, or until the tops are golden brown and the buns are cooked through.

Remove from the oven and carefully transfer to a wire rack. Allow to cool for 20 minutes before icing them.

For the icing, simply whisk together the ingredients, beating until smooth. Drizzle this mixture evenly over the Chelsea buns, allowing the icing to dribble down the sides. If you like a little tang to your icing, add 50g extra sugar and work in 1 tbsp lime or lemon juice.

Allow the icing to set before serving or storing. If storing, do not separate the buns, they will keep better if attached together as the free edges tend to dry out.