When the dough mixture has come together, turn it out onto a lightly floured surface and knead it for 5 minutes until it's smooth and elastic. Then, transfer it into a large mixing bowl, cover it with a tea towel, and leave it to prove in a warm place for at least one hour.
Punch the dough to remove excess air and roll it out into a rectangular shape. Spread the lemon curd, sprinkle with raisins, and roll the dough tightly starting at the long end. Cut it into 4 cm (1.5 inches)-thick pieces and place them onto a baking tray to prove again for 30 minutes.
Bake the buns for 15-20 minutes at 200°C (390°F). Allow cooling over a wire rack. Garnish them with the glaze and top with a cherry, either whole or halved. Enjoy!
