Sift the flour and salt together into a large mixing bowl. Stir in the dried yeast

Add the egg and water to the flour mixture. Knead with your hands until a soft dough forms. Add the softened butter and knead for a further 5 - 8 minutes

On a lightly floured surface, roll out the dough to form a 46 × 25cm/ 18 × 10in rectangle. Brush melted butter over the dough, leaving a 2.5cm/ 1in border on the long side. Brush the border with cold water

Sprinkle the dough with the sugar, sultanas, almonds, and spice. Roll up the dough widthways like a Swiss roll and seal the edges

Cut into 9 even slices and place cut-side down into a greased 30cm/ 12in square cake tin. Cover with a clean tea towel and leave to rise in a warm place for 30 - 40 minutes, or until doubled in size. Pre-heat the oven to 220 oC/ 425 oF/ Gas 7

Bake the buns in the oven for about 20 minutes, or until golden brown. Brush with the honey and leave to cool on a wire rack. Eat within 2 days of baking