Instructions
Begin by sifting the white flour and salt together into a spacious mixing bowl, ensuring even distribution and a light texture in your dough. Create a well in the center of the flour mixture and gently sprinkle the yeast inside. Meanwhile, warm the milk and butter in a small saucepan over gentle heat until the butter fully melts and the combined mixture reaches a comfortably lukewarm temperature—not too hot to avoid killing the yeast. Pour the warm milk mixture and the egg into the flour well. Stir vigorously until the ingredients begin to meld into a cohesive, soft dough. If the dough feels too sticky, gradually add a touch more flour for better handling. Transfer the dough onto a generously floured surface to prevent sticking, then knead steadily for about five minutes. Continue kneading until the dough is smooth, elastic, and no longer tacky to the touch—it should spring back slightly under your fingers. Lightly oil a clean bowl with vegetable oil and place your dough inside, turning it over to coat with a fine layer of oil. Cover the bowl with cling film to retain moisture, then set it aside in a warm, draft-free spot. Allow the dough to rest and rise for approximately one hour, or until it has visibly doubled in volume. Once risen, gently knock back the dough to release the air, returning it to your floured work surface. Roll it out carefully into a neat rectangle about half a centimeter thick, which will ensure even layering of the filling. Brush the surface generously with melted butter to enrich the flavor and help the sugar and spices stick. Then sprinkle evenly with brown sugar, ground cinnamon, and dried fruit, creating a fragrant and sweet filling that infuses every bite. Starting from one edge, roll the dough up tightly into a cylinder, ensuring a compact spiral to keep the filling in place. Using a sharp knife, slice the roll into ten equal pieces, each about 4cm thick. Arrange these slices spaced slightly apart on a lightly greased baking sheet to allow room for expansion during baking. Cover with a clean tea towel and let them rise again gently for 30 minutes to develop lightness and softness. As the buns take their second rise, preheat your oven to 190°C (375°F), Gas mark 5, preparing for the perfect bake. Slide the tray into the oven and bake for 20 to 25 minutes, or until the buns puff up delightfully and turn a sumptuous golden-brown hue. While baking, prepare the glaze by bringing the milk and caster sugar to a boil in a small saucepan. Reduce the heat and let it simmer for 2 to 3 minutes, stirring occasionally until syrupy. Once baked, remove the buns from the oven and immediately brush the tops generously with the warm glaze. This step adds a beautiful shine and a touch of extra sweetness. Leave the buns to cool on a wire rack, allowing air to circulate and preventing sogginess. For best enjoyment, serve slightly warm to savor their soft, aromatic nature. Happy baking!
