Step 1

Heat the oven to 160-180 Celsius

On the stove, nelt the butter in a saucepan, don't let it boil and remove from the heat.

Add the Milk.

Step 2

In a large mixing bowl (or stand mixer), combine the flour, yeast, caster sugar, salt and lemon zest.

Make a well in the centre and add the beaten egg and buttery milk.

Mix together until you have a soft dough (add extra milk if needed)

Step 3

Turn the dough out onto a floured working board, flour your hands and knead for 10 minutes (5 minutes on low speed in a stand mixer)

When the dough is stretchy and springy, return it to the bowl, cover and leave to rise for 2 hours or until doubled in size.

Step 4

Knock the dough down then roll out to about 34cm x 48cm on a floured surface.

Spread with the soft butter (leave a boarder along one long edge).

Mix together 100g light brown sugar, 2 tsp ground cinnamon and 200g dried fruit of your choice and spread over the dough.

Step 5

Dampen the long boarder with a little water. Roll the long side of the dough down, pinching the seam closed. Time off the ends and cut the roll into 12 fat slices.

Step 6

Grease and line a 20cm x 30cm baking tin and add the buns approx. 1cm apart. Cover the tin and leave to prove for approx. 45mins or until the buns are all touching.

Bake the buns for 25 minutes until golden and cooked through.

Step 7

Either glaze the buns with cooled 50g sugar dissolved in 3 tbsp's of water (put in a small pan and simmer for 1min) brushed onto the buns with it as soon as they come from the oven

or

Make up lemon icing using 1 tbsp butter, juice of 1 lemon, 1 cup of icing sugar or more to get an icing to drizzle over the top.

Step 8

Let them cool for1/2 hour before tearing apart and eating.

So Good!!