Blackcurrant buns

Makes 10 200g blackcurrants 300ml milk 500g strong white flour, plus extra for dusting 7g fast action dried yeast 5 tbsp caster sugar, plus extra for sprinkling 2 eggs butter, for greasing oil, for brushing In a small pan, heat the milk until warm. Sift the flour into a large bowl and make a well in the middle with a wooden spoon. Add the yeast, 1 tbsp sugar and 1 egg to the well. Pour in the milk, stirring in a figure of eight motion to mix it in thoroughly. Bring together into a dough using the hands, then knead for 8 mins until smooth. Place in a clean, large bowl and cover tightly with oiled cling film. Leave in a warm place for 1½ hrs until the dough has doubled in size. Grease a 30 x 20cm high-edged oven tray with butter. On a surface lightly dusted with flour, tip the dough out, then roll out to a rectangle 20 x 30cm. Layer the dough with the blackcurrants, then sprinkle with the remaining sugar. Roll into a sausage shape from the long end in and cut into wheels approximately 5cm thick. Position the wheels cut side up, so the spirals are visible, 1cm apart on the prepared tin. Cover with cling film and let stand in a warm place to prove for 45 mins. Preheat the oven to 190°C/gas mark 5. Beat the remaining egg in a small bowl with a fork. Bake the buns for 15 mins, then brush the tops lightly with the beaten egg and sprinkle with the extra sugar. Bake for another 5 mins until golden. Allow to cool, then pull apart and serve.