Chelsea Raisin Roll

Ingredients:

Roll

• 1 and 1/4 cups semi-fat 3% milk (40°C)
• 2 and 1/4 teaspoons instant dry yeast
• 1/4 cup sugar
• 1 large egg at room temperature
• 1/4 cup melted butter
• 3.5 cups premium flour
• 3/4 tsp salt

Filling

• 0.5 cups of butter at room temperature
• 2/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 tbsp vanilla extract
• 1 tbsp finely grated orange zest
• 1 tbsp lemon juice
• 2/3 cup dark raisins
• 0.5 cup coarsely chopped candied cherries
• 0.5 cup assorted candied fruits cubes

Glaze

• 3 tablespoons of water
• 1/3 cup granulated sugar
• 1 tbsp (15 g) butter

Preparation:

1. DoughPlace all ingredients in a bowl and mix with a wooden spoon. Alternatively, use a stand mixer fitted with a dough hook. If kneading by hand, turn the dough out onto a work surface and knead for about 5 minutes, until smooth. If using a stand mixer, knead for 3 minutes.
2. Place the dough in an oiled bowl, cover with cling film and let rise for 1 hour 30 minutes to 2 hours, until doubled in size.
3. FillingCream together the butter, white sugar, and brown sugar. Stir in the vanilla, citrus zest, and juice. Stir in the raisins and candied fruit.
4. Place the dough on a lightly floured work surface and roll it out into a 50x25cm rectangle; spread the filling over the entire surface of the dough.
   
   Roll the dough along the long side into a roll. Cut it in half lengthwise, then in half crosswise. Twist two equal pieces into a braid and repeat with the other two pieces.
5. Then twist the two strands into one large one. Place the twisted dough in a greased 25x12 cm loaf pan, cover with plastic wrap, and let it rest for 1 hour to fill the pan.
6. Preheat the oven to 170°C (350°F). Remove the film and place the pan on a baking sheet lined with parchment paper (this will catch any juices). Bake the roll for 55 minutes, until the crust is dark brown. Remove from the oven and, while still hot, prepare the glaze.
7. Hot glazeHeat the water, sugar, and butter until the sugar dissolves. Pour the glaze over the hot roll and let it cool in the pan for 30 minutes. Then remove from the pan and cool completely. The Chelsea roll is best enjoyed the same day it is baked..