- STEP 1
Zest the orange, then juice it. Place the sultanas in a bowl or jug and cover with the orange juice. Leave to soak for 10 minutes or so, stirring occasionally.
- STEP 2
Into another bowl, add all the other ingredients, including the zest of the orange. Mix thoroughly and knead for at least 10 minutes. If you have a bread maker, this is ideal.
- STEP 3
When the dough is thoroughly kneaded and smooth, add the juice-infused sultanas (and any leftover juice) and knead thoroughly so they're fully incorporated. Again, if you have a bread maker, a few minutes on a kneading cycle will do this nicely for you.
- STEP 4
Place the finished mixture into a large greased bowl, cover with cling film, and leave for 90 minutes or so to rise.
- STEP 5
Turn out the risen dough onto a floured surface, divide into around 15 pieces, shape into slightly flattened balls, and place on a baking tray that's lined with parchment. Cover with a piece of greased cling film and leave for an hour to rise again.
- STEP 6
Remove the cling film and bake for 18 minutes in the centre of a 180 degC oven.
- STEP 7
Remove from the oven and allow to cool. While still hot, optionally dissolve a couple of teaspoons of sugar in a little boiling water and paint each bun with a pastry brush to achieve a shiny, sticky coating.