Difficulty: Medium - experience needed
450g Strong white flour
7g Sachet fast-action yeast
1 level tsp salt
50g Caster sugar
50g Butter, melted
2 large eggs, beaten
150ml tepid milk
50g chopped candied peel
zest of 1 lemon
100g Icing sugar
2 tsp Hot water
Glace Cherries, to decorate
Measure the flour, yeast, salt and caster sugar into a large bowl and mix well. Make a well in the centre and pour in the melted cooled butter, eggs and milk. Mix to a smooth, soft dough (it will be quite sticky).
Turn the dough out on to a lightly floured work surface and knead for about 5 minutes or until smooth and elastic. Place in an oiled bowl and cover with oiled clingfilm, or put the bowl inside a large polythene bag. Leave to rise until double in size, about 1 hour in a warm room.
Lightly grease 2 baking trays. Turn the risen dough out of the bowl and knead well until the dough is again smooth and elastic. Using a rolling pin, roll the dough into a large rectangle, approximately 45cm x 30cm. Sprinkle the raisins, lemon zest and candied peel evenly over the surface and starting from the longest edge, roll the dough up into a sausage shape.
Cut the dough into approximately 12-13 equal portions and place on the baking tray. Cover again with oiled cling film and leave in a warm place until double in size, about 30 minutes.
Pre-heat the oven to 190 degrees and bake in the pre-heated oven for about 15 minutes or until golden brown and sound hollow when the base is tapped. Lift on to a wire rack to cool.
Place the icing sugar into a bowl and add 2 tsp hot water until it forms a smooth paste (add more water or more icing sugar depending on how thick it is - it should be a drizzling consistency). Drizzle the icing over the buns and top each bun with a glace cherry.