• In a small pan warm the milk until it's lukewarm. Set aside.
• Sift the flour into a large bowl and add the yeast. Make a well in the middle and add the butter, sugar, milk and egg. Mix to combine.
• Transfer the dough to well-floured surface, and using well-floured hands, knead the dough for around 10 minutes.
• Form the dough into a ball and transfer into a lightly greased bowl and cover loosely with a piece of lightly oiled cling film. Leave to rise in a draught-free place until it has doubled in size (around 1 to 2 hours).
• Generously grease a baking sheet with some excess butter/margarine. Set aside.
• After your dough has doubled in size, turn it out onto a lightly floured surface and knock it back. Using a rolling pin, roll it into a rectangle about 25 x 35cm (10 x 14 inches). It's important to make sure your dough is of even thickness throughout to ensure you have nice, neat buns.
• Spread the lemon curd from edge-to-edge of the dough and sprinkle the sultanas evenly over.
• Roll the dough tightly to create a sausage. Cut the sausage into 6 buns - I tend to cut in half, then thirds to ensure even buns. Arrange the rolls in your pre-greased tray and cover them loosely with a piece of lightly greased cling film.
• Leave to rise in a draught-free place for 1-2 hours until they look light and puffy.
• After your buns have gone through their second rise, remove the cling film and place the tray in a preheated oven at 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F) and bake for around 10-15 minutes until golden brown. Transfer to a wire rack when cool enough to touch and leave to cool completely.

For the Icing

• In a medium bowl, mix the icing sugar with the warm water, adding a tablespoon of water at a time. When of a "gloopy" consistency, dip the top of each bun into the icing to get an even topping, spreading off the excess with a clean finger.
• Finish with a glacé cherry on top of each bun.