Place all the dough ingredients, either in the bowl of an electric mixer or in a large mixing bowl.

In an electric mixer, fit dough hook and mix on slow speed number 1 for approximately 1 to 2 minutes. Then mix on speed number 2 for 8 to 10 minutes.

For hand mixing, stir the ingredients together until they form a ball and then knead for 10 to 12 minutes.

Check your dough is sufficiently smooth and elastic to pass the windowpane test.

Beat the dark brown sugar, butter and spices to a spreadable butter mix.

Transfer the dough to a floured work surface and stretch out into a rectangle shape.

Roll out to roughly 35cm x 25 cm (14″ x 10″).

Spread the dough with spiced butter and then sprinkle with the sultanas.

Starting from a long side, tightly roll up the dough like a Swiss roll or jelly roll. Pinch the long seam together with your fingers.

Use a sharp knife to cut the roll into 9 even slices. Place each slice face down in prepared baking tin, leaving no more than 2.5 cm (1 ins) between each bun.

Cover with a cloth or greased cling film.

Leave to rise from approximately 30 to 45 minutes until well risen.

Bake the buns for 20 minutes.

While your buns are baking, heat the milk and sugar in a small saucepan until the sugar is dissolved. Do not boil your glaze.

After 20 minutes baking, brush your Chelsea Buns with glaze before returning to the oven for a further 5 minutes.

Once baked, leave to rest in the tin for 10 minutes.

Using the edges of the baking parchment, lift all nine buns from the tin and place on a cooling rack.

Tear apart and enjoy a warm Chelsea Bun with a cup of tea or coffee.