250g whole milk, 10g quick-action dried yeast, 650g strong white flour, plus some for kneading, 30g caster sugar, 5g (1tsp) salt, 275g unsalted butter, softened, 50g sultanas, 1 egg, beaten.
For the glaze: 40g caster sugar, 20g water, 4 white sugar cubes.
1. Warm the milk to 30C in a pan and whisk in the yeast. Leave for 10 minutes, until frothy.
2. Combine the flour, sugar and salt in a bowl and work in the butter with your fingertips.
3. Stir in the milk, then bring together into a dough. This usually takes 10 minutes in the mixer or 15 by hand.
4. Cover the dough with a tea towel and allow to rise in a warm place for two hours or until doubled in size.
5. Turn the dough out onto a floured surface and poke it out into a flat shape. Sprinkle on the sultanas and quickly work them in. Divide into 12 pieces.
6. With floured hands, shape each bun. Pull the corners of each piece over and down, pinching them together underneath. Keep stretching and tucking so it looks like the upper surface of the bun is stretched tight over the insides.
7. Lay the buns on a sheet of quick-release silicone paper on a baking tray, with plenty of room between them for expansion. Allow to rise in a warm place until doubled in size again.
8. Preheat the oven to 180C/Gas mark 4. Glaze the buns with the beaten egg, then cook in the oven for 20-25 minutes, or until the underside of the buns sounds hollow when knocked.
9. Dissolve the sugar in the hot water to make a syrup.
10. As soon as the buns come out of the oven, paint the sugar syrup over them.