Chelsea Buns and Black Forest Palmiers for the lovely cast!

Show week was wonderful! In case any of my performing comrades are reading this, you all made the school production of Beauty and the Beast an absolute joy to show and, according to my family, to watch. I love you all, and can't wait to perform with the rest of you next year, and to those who won't be here next year, you will be thoroughly missed!
The French have a delectable saying, everything in moderation including moderation, and as the rehearsals for the play were often stressful and horribly moderated, I decided to go mega-immoderate for the cast party, and baked over a kilo of flour's worth of Chelsea Buns and (not quite as much) Chocolate Cherry Palmiers which were inspired by a cookbook which I borrowed from Backstage. Well... When I say borrowed, I talked myself into being a rebel and taking it without asking but what really happened was I asked to borrow it and Miss said I could take it because it really wouldn't be missed.
1)Combine 1 kilogram of strong white bread flour with 2 teaspoons of salt then 2 sachets of dried yeast. Make a well in the centre, and pour in 400ml of milk stirred with 120g melted butter and 2 eggs. Normally, it would be better to rub the butter into the flour but there was far too much to do this in time so I just took a shortcut. Stir to form a soft dough and knead in some flour. I kneaded vigorously in two lots to save time and it would be too much work for over a kilo of dough. Coat in grease and rise in a covered bowl for an hour and a half until doubled. Normally, especially for enriched dough, I would do a long cool rise to better the flavour and make the dough easier to handle but I simply didn't have the time.
2)Punch the dough down and roll them both into a rough 30x30cm square (don't go measuring it) and spread with a filling of 60g of melted butter creamed with 30g dark muscovado sugar for each dough square. Fold it over and roll over the folded side back to the square and sprinkle with a mixture of 150g dried mixed fruit that have soaked up the juice of a lemon or orange in the microwave, 1 teaspoon of ground cinnamon and ground ginger and the zest of the lemon or orange. Carefully roll it up and start to pull it from either end very gently to make it a bit longer and more even. Using a very sharp knife, cut the log into about 12 buns and lay them cut side up in a well-greased baking tin and leave to rise again for about another 30-60 minutes until the buns are touching.
3)Bake them in a 200 degrees oven for about 25-30 minutes, covering in foil and then removed for the last 10 minutes. Be careful, they won't feel very cooked, they will squidge a lot even though they're done. You'd have to take one out and eat to tell if it's cooked.
4)While still warm and removed frome the oven, drizzle the buns with warmed honey and then leave to cool entirely on a wire rack.
1)The palmiers are an altogether easier affair, but still just as special. Roll some puff pastry, but I used some leftover thawed danish pastry dough, to about a 30x20cm rectangle. You may want to trim the edges to make them more square. Sprinkle with 100g of washed, dried and finely chopped glace cherries and 50g finely chopped dark chocolate and then roll the long end of the dough in half way, and repeat with the other side. Use some beaten egg to secure the centre join. Chill the log in the fridge for about 20 minutes to make it easier to cut.
2)Slice the log into cm thin rounds and then flatten them slightly with your hand before transferring to a lightly greased baking sheet. Sprinkle generously with caster sugar and bake at 200 degrees until golden-brown, about 15 minutes.
3)To serve, I would have dipped them in chocolate halfway, but I only had time to drizzle them with melted chocolate. Leave to harden and serve! This recipe is easily adaptable- use some lovely crunchy demerara or nuts or even go savoury with some herbs and black olives  (but obviously omit the sugar).