DOUGH

Bread Machine:

• Add the milk, butter, eggs and vanilla to your bread machine pan.
• Then add 400g (3⅓ cups) of flour, and the remaining dough ingredients. Set your machine to make dough.
• On a very well-floured surface (the dough will be very sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.

Stand Mixer:

• Add the milk, butter, eggs and vanilla to your stand mixer bowl. If the butter is straight out of the fridge, it won't combine with the other wet ingredients too much, but that's okay.
• Then add 450g (3¾ cups) of flour, and the remaining dough ingredients. The dough should be sticky, but if you need more flour, just add a little at a time. Be careful: too much flour will result in dry bread.
• Switch to a dough hook (if you have one) and allow the mixer to knead the dough for around 5 minutes, just until soft. The dough will still feel a little tacky to the touch, but will be able to slowly drop off the hook.
• Cover the dough and leave to proof (until it has doubled in size - usually about an hour).
• When the dough is ready, knock it back, and form 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!