MAKING BY HAND
Using the ingredients indicated, make up a well developed dough.
Rest for 5 minutes.
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.
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.
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.
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.
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.
“I must tell you a SECRET, last year I got first prize for my Cottage loaf and this year I got second prize for 6 bread rolls - in each case I added goats milk and an egg to Wright’s Premium White bread mix. I didn't tell anyone I had used a mix. These successes were at our local agricultural show. I ALWAYS use your mixes and I can't praise them enough!"
Anon.
Icing can be drizzled over the buns or the buns can be dunked into a bowl of icing, what ever is easier for you. Why not use coloured icing from time to time?