For the dough :

500g strong white bread flour

1tsp salt

40gms caster sugar

7gms Fast dried yeast

25g Unsalted butter

300ml warmed milk

1 egg, beaten

For the filling :

350gms mixed currants, sultanas and raisins

75g Soft Brown sugar

40gms Unsalted Butter

2 Teasp Cinnamon

A good Tablsp of Apricot Jam

40gms Icing Sugar

Grated zest of an orange

Set the oven to 190°C Fan

  1. Butter a shallow roasting tin.
  2. Sift the flour into a large bowl and add the sugar. Soften the butter and add it to the beaten egg, warm the milk until tepid.
  3. Place the salt on one side of the bowl of flour and the yeast on the other.
  4. Add the egg and butter and a third of the warmed milk. Mix well together.
  5. Slowly add the rest of the milk, you will have a very sticky dough but this is how it should be.
  6. Tip out on to a lightly floured board and knead until very smooth and not sticking to the work surface'
  7. Place in a lightly greased bowl and leave to prove until double in size.
  8. Tip out on to a lightly floured surface and roll out into a rectangle 30cm x 23cm / 12 x 9"
  9. Soften the butter and spread over the surface of the dough.
  10. Mix the sugar and cinnamon with the fruit and sprinkle over the butter leaving a small border round the edges.
  11. Starting at the long side of the dough, roll it up like a Swiss roll. Pinch the edges together to seal and then cut into 12 slices.
  12. Place the rolls cut edges uppermost in the tin. Cover with oiled cling film and leave to rise for 1 hr or until doubled in size.
  13. Bake for 30 mins or until risen and golden, check after 15 minutes and if getting too brown cover with a piece of tinfoil.
  14. Remove from the oven and brush with the apricot jam. Cool slightly on a wire rack.
  15. Mix the icing sugar with the orange zest and a little water to make a glace icing and drizzle over the buns.
  16. Serve