Pour the milk into a saucepan and warm until tepid, 38c (100f).

Sprinkle the yeast into a bowl and dissolve it in the warm milk, sugar, salt, butter and egg.

Add flour a little at a time and mix to a "silky and elastic dough".

Cover with a tea towel and leave in a warm place to prove for 45-60 minutes or until doubled in size.

Preheat the oven to 200c or gas mark 6.

For the filling, mix the butter and jam with the demerara sugar and cinnamon until a creamy paste.

Turn the dough out onto a lightly floured surface and divide in half. Roll out one portion to around 1cm thick. Spread half of the butter jam mixture over the dough.

Mix dried cherries with the icing sugar and cornflour in a bowl. Sprinkle half of the dried cherries over the dough.

Roll up as you would a Swiss roll and slice into rings around 5cm thick. Repeat with the second half of the ingredients.

Place each bun in a paper case or on a baking sheet., leave the buns covered for a further 45 minutes to prove.

Brush with beaten egg and bake in the lower part of the oven for around 10 minutes or until golden brown.