To make the yeasty mix, stir the sugar and flour into the milk in a pan, then add the years. Keep it warm until it froths up and then drops.

To make the dough, sift the four and nutmeg together in a bowl then rub in the butter until it resembles breadcrumbs. Next make a well in the centre of this dry mixture.

Whisk the egg, sugar and lemon zest into the yeasty mixture then tip this into the well and mix until the dough is smooth, silky and slightly elastic. Allow it to rest for 1 hour wrapped in clingfilm.

Grease and line a baking sheet with baking parchment.

on a lightly floured surface roll out the dough to a square shape about 4 cm (1 1/2 in) thick, then brush with melted butter, Sprinkle sugar, cinnamon and currants over the surface.

Roll up the dough (think swiss roll), then brush the outside of the roll with more of the melted butter.

Cut the roll into pieces about 4cm (1 1/2in) wide and place cut side down on the prepared baking sheet. Make sure that you place them evenly in rows so they can batch together during their proving time, 45-60 minutes. They are ready to bake when they have doubled in size. and all the buns are touching each other.

Meanwhile pre-heat the oven to 190C/375F/Gas 5 and make the stock syrup by placing the water and sugar in a pan until the liquid becomes syrupy. Pass through a sieve then remove from the heat and leave to cool.

.Bake in a preheated oven for 8-12 minutes until golden brown.

Remove from the oven, brush with the stock syrup, sprinkle with caster sugar, remove from the baking parchment and transfer to a wire rack to cool.