Step #1
Using the ingredients indicated, make up a well developed dough. Rest for 5 minutes.
Step #2
Roll out to a 37.5 x 30cm (15 x 12 inch) sheet. Spread lemon curd over the dough leaving a 2.5cm (1 inch) strip clear at the base. Sprinkle with the sultanas.
Step #3
Roll up like a Swiss roll and seal by brushing water on the 2.5cm (1 inch) strip prior to completing the roll. Cut the roll into 12 equal pieces and place well apart on a greased baking tray.
Step #4
With your hand, flatten the dough pieces slightly. Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 30-40 minutes or until doubled in size.
Step #5
Remove the cover before baking. Bake in a preheated oven at 220°C, (420°F, gas mark 7) for 12 - 15 minutes or until golden brown. On removing from the oven brush immediately with a sugar syrup made from the sugar and boiling water. Place on a cooling wire and cool completely.
Step #6
Make up a water icing from the icing sugar and water and ice the top of each bun. Half a glacé cherry may be placed in the centre of the icing if desired.
