How to make it

  • Sweet Dough
  • In a small saucepan melt the butter, turn the heat off and add the milk to the saucepan, let the milk warm through to blood temperature.
  • In a food processor blend half the flour, yeast and vegetable suet until the suet is completely broken down as fine as the flour. I used my thermomix and blended it on speed 10 for 20 seconds, but any blender will do. I found that the suet does not completely break down if you do not do this.
  • Transfer the flour, suet and yeast mix to the bowl of a mixer, add the rest of the flour, salt and sugar, attach the dough hook and turn the machine on to run at a low speed.
  • Add the warm milk and butter mixture and mix until a dough forms, add the egg and knead the dough for 6 minutes. The dough will be very soft and you might think it's too wet but it's perfectly fine, do not add extra flour.
  • Turn the dough out onto a lightly floured work surface and work the dough into a ball with a smooth top. Place the dough ball in a lightly oiled bowl, cover with a clean dry tea towel or clingfilm, leave the dough to prove until double in size. Mine took 1 1/2 hours today (in the summer it should prove slightly faster).
  • While the dough is proving make the filling and continue following the method below.
  • Sultana and Cinnamon Filling
  • Cream the sugar, cinnamon and butter, if the butter is hard, soften for 10 seconds in the microwave.
  • Soak the sultanas in boiling hot water for 10 minutes, drain and squeeze to remove the excess water.
  • Once the dough has doubled in size, turn it out onto a lightly floured work surface, use your fingers to spread the dough evenly into a rectangular shape. You could use a rolling pin if preferred, I do not like using the rolling pin as it compresses the dough and it looses it's lightness and puffiness.
  • Spread the softened cinnamon filling over the rectangular dough, scatter the drained soaked sultanas and grate over the zest of one orange.
  • Roll the dough up like a Swiss roll, dip a serrated knife into flour and cut through the sausage into 9 pieces.
  • Place the buns cut side flat onto a baking tray lined with parchment paper, cover with a clean dry tea towel and leave to prove until double in size.
  • Preheat the oven to 200 °C while the buns are proving for the second time, this should take about 20 - 30 minutes.
  • Bake the buns for 30 minutes in the preheated oven, if they turn dark brown before the time is up place a piece of foil over the top to prevent the buns from turning too dark.
  • While the buns are baking make the orange blossom honey glaze.
  • Orange Blossom Honey Glaze
  • Measure all the ingredients into a small saucepan.
  • Over low heat melt the marmalade and honey and bring the juice to a gentle simmer until reduced by half. The glaze will become shiny and sticky, do not reduce it too far as it should still be of pouring consistency.
  • Once the buns are cooked let them cool for 10 minutes, use a knife to loosen them by their joints to form gaps for the glaze to run into. Bring the glaze back to boiling point and pour the hot glaze over the buns.
  • Let the buns cool completely.
  • Serves 9

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