Instruction

• Sift the flour and salt into a large bowl
• Make a well in the middle and add the yeast
• Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm
• Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough
• (You may need to add a little extra flour
• ) Tip the dough onto a generously floured work surface
• Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky
• Lightly oil a bowl with a little of the vegetable oil
• Place the dough into the bowl and turn until it is covered in the oil
• Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size
• Lightly grease a baking tray
• For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface
• Roll the dough out into a rectangle 0
• 5cm/¼in thick
• Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit
• Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice
• Cover with a tea towel and set aside to rise for 30 minutes
• Preheat oven to 190C/375F/Gas 5
• Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown
• Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling
• Reduce the heat and simmer for 2-3 minutes
• Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack