This is a simple yeasted recipe can be done in a couple of hours, Although I usually make the dough the night before and let them have a slow rise over night.
225g strong white bread flour
1/2 tsp salt
55g butter, diced
1 1/2 tsp easy blend instant yeast
25g caster sugar
1 large egg, beaten
100ml warm milk
85g mixed raisins and currants
55g light soft brown sugar
1 1/2 tsp ground cinnamon
2 tbsp honey to glaze
Grease a 8inch square tin and set aside. Sift flour and salt into a large bowl, then lightly rub in 25g butter. Stir in yeast and caster sugar. Make a well in the centre, then add the egg and enough milk, mixing to form a soft dough.
Turn the dough onto a floured surface and knead until smooth. Shape into a round, then place in a lightly oiled bowl, cover and leave to rise in a warm place till doubled in size.
Knock back the dough on a lightly floured surface, then roll out to form a 30 x 23 cm rectangle. Melt the remaining butter and brush it over the dough.
Combine the fruit, brown sugar and cinnamon and sprinkle over the dough.
Starting with the long side, roll up the dough, fairly tightly like a Swiss roll. Cut into 12 even slices, then place the rolls, cut side up, in the tin. Cover and leave to rise until doubled in size.
Meanwhile preheat the oven to 190c/ gas mark 5. Bake the buns for about 25-30minutes, or until risen and golden brown.
Remove from the oven and brush twice with honey while still hot. Cool slightly in the tin then turn out onto a wire rack. Serve warm or cold.
These delicious buns don't last long, not that they don't keep well, I mean they don't hang around long, they quickly disappear.
I often substitute the honey glaze for a sticky sugar glaze and I always garnish them with a handful of preserving sugar, the coarse granules give a 'coffee shop' look.