DOUGH

Bread Machine:

• Add the milk, butter, eggs and vanilla to your bread machine pan.
• Then add 450g (3⅔ cups) of flour, and the remaining dough ingredients. Set your machine to make dough.
• On a well-floured surface (the dough will be sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.

Stand Mixer:

• Gently heat the milk in the microwave until just lukewarm (around 37–40°C / 100–105°F). Stir in the butter (it will soften nicely).
• Add the milk and butter mixture to your stand mixer bowl along with the egg. Work together until everything is well mixed.
• Then add 360g (3 cups) of flour along with the remaining ingredients. Mix until combined.
• Gradually add extra flour as needed one tablespoon at a time, allowing it to incorporate fully before adding more. You may not need the full amount stated, or you could need more. Be careful not to add too much, as this will make the bread dense.
• After a few minutes, the dough will start to pull away from the sides of the bowl. You may notice your machine working a little harder (mine starts to make a clumping sound). The dough will still be sticky and will slip easily from the paddle.
• Using a spatula, scrape the dough from the paddle. Add a little more flour and continue kneading until the dough pulls completely away from the sides of the bowl and most of the bottom. It will no longer drip from the paddle but should come away easily when pulled. The dough should feel tacky, but not stick to your fingers.
• Cover the dough and leave it to proof in a warm place until it has doubled in size, usually 60–90 minutes.
• Knock back the dough on a lightly floured surface and form it into a rough ball.

Continue for both methods:

• When ready, line or grease two large baking trays and pre-heat the oven to 190°C (375℉).
• Roll out the dough into a large rectangle shape. Aim for about 45cm x 55cm (17¾" x 21½") as a rough guide.
• Melt the butter and then brush it all over the dough (see note 4).
• Sprinkle the raisins over the top (leaving about ½ inch all the way round the edge), and then sprinkle over the zest.
• With the shorter side in front of you carefully roll the dough, making sure you keep it quite tight as you go.
• Using a sharp knife, cut the dough into thin slices (you should get 14-18 buns, depending on how big they are).
• Pinch any edges together and use your hands to shape them into circles (they will already be round, but might need a little more shaping).
• Place them on the baking tray with plenty of space between.
• Bake in the lower part of the oven for around 10-14 minutes, just until golden. Do not overbake - they are ready when the bottoms sound hollow when tapped. Too much cooking will result in dry buns.
• Remove them from the oven, pop onto a wire rack, and allow to cool completely.

Icing:

• Add 2 tablespoons of lemon juice to a bowl.
• Start to mix in some icing / powdered sugar, gradually add more until a thick icing comes together.
• Spread over the buns and place a glacé cherry on top of each one. Enjoy!