Warm the milk and butter in saucepan until butter is melted and the mixture is lukewarm

Tip flour into a large mixing bowl and add the salt on one side and the yeast on the other side.

Add the milk mixture and beaten egg and stir togeTheres with your hands to make a dough. You might need a little extra flour as it is a wet dough

Tip the dough onto a generously floured surface and kneading for 5-10 minutes until it forms a soft smooth skin

Once kneaded, put into a lightly oiled bowl and cover with cling film and leave to rise in a warm place for around 2 hours

Line a deep baking tray or roasting dish with parchment or silicone paper

Tip dough onto a floured surface amd roll it into a rectangle around 5mm thick.

Melt the butter for the filling and brush all over the dough

Scatter the cinammon and raisins onto dough

Roll dough into a cylinder, keeping it as tight as possible

Cut into thick pieces, should have enough for 9

Place them into the roasting dish cut side up and cover with a tea towel and let them rise in a warm place for 30 minutes

Preheat oven to 190C

Bake buns for 25 mins or until golden brown.

Warmt the apricot jam and brush over buns while still warm

Mix the icing ingredients together and pour over buns once they are cool

Tuck in!!!!