Dan Lepard's marmalade Chelsea buns recipe

When I was 10, my teacher, Mrs Crane, got our class making yeast buns and she revealed how a pinch of vitamin C gives dough extra ­lightness. So here's to primary school teachers everywhere. 675g strong white flour, plus extra for rolling Half a 250mg vitamin C tablet, crushed to a powder 1 tsp salt 50g butter, softened 375ml boiled milk, left to cool 250g marmalade 1 large egg 1 sachet instant yeast 75g brown sugar 200g currants Measure the flour, vitamin C and salt into a large mixing bowl, and rub in the butter. In another bowl, whisk the milk, 175g of the marmalade and egg. Stir in the yeast, then pour into the flour bowl and mix to a sticky dough. Resist the temptation to add more flour. Just leave the bowl ­covered for an hour. Flour a worktop. Knead the dough for 10 seconds, cover, leave for 15 minutes, then roll out into a 40cm square. Spread the remaining marmalade over this, sprinkle with sugar and currants, and roll up tightly. Line a baking tray with nonstick paper. Slice the roll into 3cm rounds and put them on the tray cut side upward and slightly touching. Leave covered until risen by half, then bake at 220C (200C fan-assisted)/425F/gas mark 7 for 20 minutes. danlepard.com/guardian