Zest the orange, then juice it. Place the sultanas in a bowl or jug and cover with the orange juice. Leave to soak for 10 minutes or so, stirring occasionally.

Into another bowl, add all the other ingredients, including the zest of the orange. Mix thoroughly and knead for at least 10 minutes. If you have a bread maker, this is ideal.

When the dough is thoroughly kneaded and smooth, add the juice-infused sultanas (and any leftover juice) and knead thoroughly so they're fully incorporated. Again, if you have a bread maker, a few minutes on a kneading cycle will do this nicely for you.

Place the finished mixture into a large greased bowl, cover with cling film, and leave for 90 minutes or so to rise.

Turn out the risen dough onto a floured surface, divide into around 15 pieces, shape into slightly flattened balls, and place on a baking tray that's lined with parchment. Cover with a piece of greased cling film and leave for an hour to rise again.

Remove the cling film and bake for 18 minutes in the centre of a 180 degC oven.

Remove from the oven and allow to cool. While still hot, optionally dissolve a couple of teaspoons of sugar in a little boiling water and paint each bun with a pastry brush to achieve a shiny, sticky coating.