Chelsea Currant Buns

• 3 1/3 cups self-rising flour
• 1/2 cup butter, chopped, at room temperature
• 1 cup milk + 1 tbsp
• 1/4 cup brown sugar
• 2 oz currants, chopped
• 2 oz red glace cherries, finely chopped
• 2 tbsp candied citrus peel
• 1 tsp ground cinnamon
• 1/2 cup powdered sugar
• 2-3 drops pink food coloring
• 1/2 cup sliced almonds

1. Preheat oven to 350u0b0F. Grease an 8 inch round cake pan. Sift flour into a bowl. Cut in 1/4 cup butter until crumbly. Add 1 cup milk and mix until soft and sticky. Turn out onto a lightly floured surface and roll out into an 8 x 12 inch rectangle.
2. Cream remaining butter and brown sugar then spread over dough, leaving a 1/3 inch border. Combine currants, cherries, candied peel and cinnamon then scatter over dough. Roll up from long edge to form a log then cut into 10 slices. Arrange in prepared pan and bake for 25 mins or until golden. Remove from oven. Let cool in pan for 2 mins then transfer to a wire rack.
3. Combine powdered sugar and remaining milk. Add food coloring then drizzle over cooled buns. Sprinkle with sliced almonds and let set.

flour, butter, milk , brown sugar, currants, cherries, peel, ground cinnamon, powdered sugar, coloring, almonds

Taken from recipes-plus.com/api/v2.0/recipes/21102 (may not work)