Ingredients
Dough
Sryup
Filling
Method
1.Combine the water, yeast and a big pinch of sugar in a cup. Let it stand for about 8 minutes until foamy.
2.While you are waiting, mix in a large bowl the remaining sugar, oats, butter, lemon rind and salt. Heat the milk in a saucepan until just boiling, then pour over the oat mixture and stir until the butter has melted. Set aside to cool.
3.Once cooled, add the egg and yeast mixture to the bowl, stirring well. Stir in 3 cups of flour, then add 1/4 cup flour, a little at a time, until you have a soft dough. You may have used all the flour, if not don’t worry.
4.Tip the dough onto a floured surface and knead for about 8 minutes until you have a soft dough that springs back to the touch. Add a little more flour if it gets too hard to handle.
5.Transfer the dough to an oiled bowl. Cover with either clingfilm or a plastic bag and leave in a warm place until it has doubled in size (up to 1 hour).
6.Make the syrup by heating the ingredients until the butter is melted and the sugar has dissolved. Pour into a 32cm x 26cm or similar size dish.
7.Combine the filling ingredients together in a bowl.
8.To assemble the buns, knock the dough back, then turn out onto a floured surface and, using a light touch on the rolling pin, roll to a thick rectangular shape, slightly bigger than your baking dish.
9.Sprinkle the filling over the dough and, starting at the long edge, roll the dough up into a long log shape.
10.With a sharp knife, and still using a light hand, cut the log into 12 equal pieces and place cut-side down in the prepared dish.
11.Place the dish in a warm place and leave to rise again (30-40 minutes). If preparing the night before, this is the stage to place the tray, covered loosely with a plastic bag, in the fridge overnight to rise slowly.
12.Bake in the middle of the oven for about 25 minutes. When cooked, run the knife around the sides of the dish and turn upside down onto a tray or board so that the syrup runs out over the buns. Serve warm or at room temperature – and always on the day they’re baked!
