Preparation:

Melt the butter in a pan with the milk. Pour the yeast into a bowl and mix with lukewarm water. Beat the egg in another bowl. Mix the flour, the sugar and the salt in a salad bowl. Add the yeast, the lukewarm milk and the beaten egg. Knead the dough until it is elastic. Cover the dough and let it rise for 1 hour.

Mix the sultanas, the diced orange peel, the lemon zest, the brown sugar and the cinnamon in a bowl. Knead the dough once more on a work surface previously sprinkled with flour. Roll the dough into a rectangle. Cover with the garnish, making sure that you stop 2cm from the edge. Roll again with the rolling pin in order to push the garnish into the dough. Roll the dough and cut the roll into thick slices. Place the slices side by side into a greased square cake tin. Cover with a cloth and set aside for 30 minutes.

Bring the milk to the boil with the sugar, the honey and the butter. Let this syrup cool down. Preheat the oven at 200°C/390°F (gas mark 6). Pour the syrup over the buns. Cook for approximately 35 minutes. Let them cool down for a while before taking them out of the tin.

Preparation:

Melt the butter in a pan with the milk. Pour the yeast into a bowl and mix with lukewarm water. Beat the egg in another bowl. Mix the flour, the sugar and the salt in a salad bowl. Add the yeast, the lukewarm milk and the beaten egg. Knead the dough until it is elastic. Cover the dough and let it rise for 1 hour.

Mix the sultanas, the diced orange peel, the lemon zest, the brown sugar and the cinnamon in a bowl. Knead the dough once more on a work surface previously sprinkled with flour. Roll the dough into a rectangle. Cover with the garnish, making sure that you stop 2cm from the edge. Roll again with the rolling pin in order to push the garnish into the dough. Roll the dough and cut the roll into thick slices. Place the slices side by side into a greased square cake tin. Cover with a cloth and set aside for 30 minutes.

Bring the milk to the boil with the sugar, the honey and the butter. Let this syrup cool down. Preheat the oven at 200°C/390°F (gas mark 6). Pour the syrup over the buns. Cook for approximately 35 minutes. Let them cool down for a while before taking them out of the tin.