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1
Sift the flour and salt into a large bowl.
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2
Make a well in the middle and add the yeast.
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3
Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
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4
Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.) Tip the dough onto a generously floured work surface.
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5
Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
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6
Lightly oil a bowl with a little of the vegetable oil.
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7
Place the dough into the bowl and turn until it is covered in the oil.
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8
Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
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9
Lightly grease a baking tray.
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10
For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface.
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11
Roll the dough out into a rectangle 0.5cm/¼in thick.
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12
Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.
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13
Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice.
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14
Cover with a tea towel and set aside to rise for 30 minutes.
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15
Preheat oven to 190C/375F/Gas 5.
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16
Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.
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17
Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling.
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18
Reduce the heat and simmer for 2-3 minutes.
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19
Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.
