I have done it. Proper Chelsea buns... no cheating... I followed a recipe of the famous Paul Hollywood. It was my first time making "rich sweet dough" and it was a bit of nightmare to begin with, as the dough was really wet and sticky. Perseverance. I kept kneading though the dough seemed to be stuck to my hand forever. However, my hard work paid off as the dough gradually became pleasant to work with. Paul's recipe on BBC Food site said the the butter should be melted in a saucepan with milk. I was a bit confused because he put all the independents (flower, sugar, yeast, salt, egg) together in the bowl, then poured in the warm milk on the BBC show "The master class of GBBO." So I followed his GBBO method and put all the ingredients in the bowl then, poured in the warm milk. I used mixed dried fruit, glace cherries which really needed to be used up, and orange and lemon peel.
Ahhhhh. It was worth it. Very soft and beautifully bouncy dough.
Rich and sweet. I'm so happy about the result. :)