Chelsea buns are a beloved breakfast treat at New Zealand bakeries, made by rolling a yeasted dough around a cinnamon-raisin filling, slicing it into spirals and cooking them in the airfryer. Rolling the dough thin and even is what gives each slice its neat spiral shape once cooked. Served warm, they disappear fast at a crowded brunch table.
Mix the flour with the yeast, caster sugar and salt, add the warm milk and half of the melted butter, knead until smooth, then cover and let proof for 45 minutes.
Mix the brown sugar with the cinnamon and stir in the raisins.
Roll the dough into a rectangle, brush with the remaining melted butter, scatter the filling evenly, roll up tightly, slice into 2 cm rounds and arrange in an airfryer-safe tin.
Place the tin in the airfryer basket and cook for 18 minutes until the buns turn golden on top.
Mix the icing sugar with a few drops of water and drizzle over the warm buns, then serve hot.
Don't roll the dough too tightly; a looser roll holds its layers together better as it cooks. Allergens: contains gluten (flour) and milk and dairy (milk, butter).
Chilling the rolled log in the freezer for 10 minutes before slicing gives you neater, more even spirals.
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