Apple Cinnamon Chelsea Buns With Brandy (Or Cider) Drizzled Icing

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   ["Scald the milk. Let it cool just to warm. Take the butter out of the fridge if you haven't already done so.", "Put the warm milk, egg, yeast and white sugar into the bowl of a stand mixer. Using a spoon or spatula, stir to blend. Add the flour, 1 teaspoon cinnamon and the salt. Stir again until all the ingredients are incorporated. You can do this using the dough hook of your stand mixer, but I find it quicker just to do this with a sturdy, flexible cooking spatula. Run the dough hook for about two minutes, scraping down if necessary to ensure that all of the dry ingredients are incorporated. Cover the bowl with a tea towel and let the dough rest for about 20 minutes.", "Once the dough has rested, cut 3 tablespoons / 42 grams / 45 ml of the butter into 1/2"" dice, and turn on your stand mixer to medium speed. Drop the bits of butter into the dough a few at a time. Knead on medium high speed for 8 minutes. Remove the dough and shape it into a ball. It's full of fat, so you don't need to oil your proofing bowl. (I put it right back into the mixing bowl if I don't need that bowl for another use.) Cover the dough with a tea towel and let it rise until doubled, about 60 - 90 minutes.", "Meanwhile, warm the chopped dried apples in the cider or brandy. If using brandy, simmer it for a minute or two to burn off the alcohol. (I do this in the microwave using my Pyrex 2 cup measure. I measure in the brandy, and then press the chopped apples into it, and then microwave it for 2-3 minutes.)", "Use one tablespoon of butter to generously coat the bottom and sides of an 8"" x 12"" (quarter sheet) rimmed baking sheet - sometimes called a ""jelly roll pan.""

* Per serving · 4 servings · Values may vary.