Bath Buns

• 110 g sultanas
• 50 g candied peel, chopped
• grated zest of

Knead the sultanas, candied peel and lemon zest evenly into the bun dough. Roll lengthways into a fairly tight cylinder, then divide into 12–16 pieces (as many as will fit into whatever size tin you have). Place them in a lightly greased 2.5cm deep tray, cut side down and fairly close together. Brush the tops with egg wash and leave to rise in a warm, draught-free place for 30–45 minutes, until