CHELSEA BUNS
500g Flour
100g Juicy Fruity Improver
20g yeast (this is fresh bakers yeast so try it with a half a sachet or 1 tsp of dry yeast)
290ml waterMethod;
Mix dough as normal
Pull dough out of the machine at the end of mixing
Sheet out dough just like pastry
Brush with melted butter
Sprinkle with dried fruit and cinnamon sugar ( I guess if cinnamon sugar is not available mix cinnamon with sugar!!!!)
Roll up like a swiss roll
Cut into 4cm long pieces
Place pieces end on (so the swirl is uppermost) so they're nearly touching each other on a lightly greased or greaseproof papered baking tray cover with towel/plastic and leave somewhere warm until its risen (probably 1hr or more)
Put in hot oven (200c) until ready
After baking brush with melted butter and sprinkle with castor sugar
BARA BRITH
500g Flour
100g Juicy Fruity Improver
40g yeast (this is fresh bakers yeast so try it with a sachet or 2tsp of dry active yeast)
280ml water
260g sultanas
300g currants
25g mixed peelMethod;
Mix dough as normal adding fruit towards the end or as per the breadmaker instructions
Pull dough out of the machine at the end of mixing
Mould by hand into a ball
Leave to rest for 10mins
Mould again
Place on a lightly greased baking tray cover with towel/plastic and leave somewhere warm until its risen (probably 1hr or more)
Put in hot oven (200c) for about 20 mins or until ready
FRUIT BUNS/ HOT X BUNS
500g Flour
100g Fruity Improver
35g yeast (this is fresh bakers yeast so try it with a sachet or 2tsp of dry active yeast)
280 to 300ml water
150g to 200g of mixed fruit and peel (available from most shops)
A little bun spice or/and cinnamon for Hot X Buns (if available)Method;
Mix dough as normal adding fruit as per your machines instructions (towards the end of the mix)
Pull dough out of the machine at the end of mixing and ensure the fruit is evenly distributed.
Cut up into approx 65g pieces (golfball size)
Leave to rest for 10mins
Mould into balls, flatten out if a more rounder/flatter bun is desires and place on a greased or greasproof papered baking tray cover with towel/plastic (a lightly greased plastic bag) and leave somewhere warm until its risen (probably 1hr or more)
Make crosses for HXB from rice paper and place on top, or make up some piping mix as follows;
Soft flour 100g
Water 110g
Shortening 22g
Baking Powder 1/2 tsp
Milk Powder 11g
Salt 1/2 tsp
Put in hot oven (200c) until ready (approx 8-10mins)
) 
