1 3/4cups + 2 Tablespoons(225g)all purpose flour, spooned and levelled
1/4teaspoonfine salt
4Tablespoons(57g)salted butter, at room temperature
Filling
4-5Tablespoonslemon curd (Recipe Here), or store bought lemon curd *See Note 2 below
1/3cup(60g)sultanas (raisins)
Topping
1 1/3cups(150g)icing/confectioners' sugar
2Tablespoonslemon juice
hot water, as needed, to thin
3glacé cherries, halved *See Note 3 below
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Instructions
Make the dough:
Add the lukewarm milk, yeast and sugar to a large bowl or the bowl of a stand mixer fitted with the kneading hook. Allow to rest 5 minutes, then stir in the egg. Add the flour and salt and knead in. Add the butter pieces and knead in for 4 to 5 minutes, adding a bit more flour if the dough seems really sticky. The finished dough should be quite moist, but should wrap the kneading hook and clean the bowl.
Remove the dough to a lightly floured work surface and knead another minute. Form into a ball, then place into a greased bowl and cover. Leave to rise until doubled, about 1 1/2 hours.
Shape and Bake:
Transfer the dough to a floured work surface and roll out into a rectangle about 8" x 14". Spread the dough with the lemon curd and sprinkle the sultanas evenly over-top.
Starting from the short side, roll the dough up jelly-roll style. Use a serrated knife to cut the log into 6 even pieces (about 1 1/4" wide).
Place the slices onto a parchment-lined baking sheet, cover with a clean tea towel and leave to rise until puffy, about 35-45 minutes.
Preheat oven to 400°F (regular bake setting/not fan assisted).
When buns are ready to bake, tuck the loose end of the coil underneath the bun and gently press down in the centre of the roll with your finger.
Bake for 13-15 minutes, or until golden and they sound hollow when tapped. Remove from the oven, then remove the buns to a cooling rack to cool completely.
Make the Glaze:
Add the icing sugar to a medium bowl. Add the lemon juice. Begin adding a bit of hot water to the mixture, stirring well between each addition, until you have a thick glaze that pours slowly off a spoon. *You want the glaze to be thick enough that it flows slowly over the top of the bun, as opposed to running off it.
Spoon the icing on to the top of each bun and top with a half cherry.
Notes
Note 1: To get 1/2 an egg, break an egg into a small bowl. Whisk together with a fork and use 1/2 of it in the dough (eyeballing is fine :)Note 2: Click through to get a recipe for easy lemon curd to use, or you can use store-bought lemon curd.Note 3: Glacé cherries are the candied cherries that are usually sold in little containers in the baking aisle. You could also use maraschino cherries, just be sure to dry well, so the liquid doesn't bleed onto the glaze.