Ingredients

75g unsalted butter, diced
100ml milk
500g strong plain flour
7g dried yeast
1 tsp salt
50g caster sugar
1tsp mixed spice (or just use cinnamon)
Two large eggs, extra for glaze
Vegetable oil
2 clementines plus their zest

For the topping:

75g icing sugar
1 tbsp clementine juice

Method:

• Place the butter, milk and 100ml water in a small saucepan and warm until butter melts. Set aside to cool.
• Put flour in a bowl. Add yeast to one side of bowl and sugar, salt and spice to other.
• Beat the eggs into the lukewarm milk mixture and add gradually to the dry mixture, stirring until a sticky dough forms. Knead using dough attachment on a mixer or by hand on a lightly-oiled surface until smooth, elastic and no longer sticky. Sprinkle over the zest and fold in. Place in an oiled bowl, cover and leave in a warm place for up to two hours until doubled in size.
• When risen, turn dough on to an oiled surface and fold it over on itself a few times to knock out any large air bubbles. Roll into a rectangle which is roughly 40cm x 20cm. At this stage you can add a filling if you’d like, by spreading 60g of softened butter over the dough and adding either 3 tbsp of marmalade or jam over the top. Tightly roll the dough and cut into 10 rolls and place on a baking tray with space for a single layer to double in size. Cover with oiled clingfilm and leave for at least 45 minutes or until doubled in size, or place in fridge ready for the morning.
• Preheat oven to 200C, Gas Mark 6. Brush risen rolls with beaten egg and then bake until golden, for around 15 to 20 minutes. Mix together the icing sugar with enough clementine juice to make a thick icing. Drizzle or pipe over the tops of the buns, add a little extra zest and then serve warm. Best enjoyed fresh, but will keep for a day or two.