• 280ml lukewarm milk
• 50 g butter
• 50g granulated sugar
• 7g active dry yeast
• 500g all-purpose flour
• 10 g salt
• 1 egg
• 2 tsp ground cinnamon
• 100g raisins or sultanas

1. Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Add the sugar and yeast, stir and let sit for about 5 minutes. Soak the raisins or sultanas in hot water. Drain and set aside.

2. In a large mixing bowl, combine the flour, salt, cinnamon and add the egg. Make a well in the centre. Pour in the yeast mixture. Stir until well combined. Add the drained raisins and knead until smooth and elastic. Add a little more flour if needed.

3. Cover the bowl with plastic wrap and a clean kitchen towel. Leave to rise for 1 hour or until doubled in size.

4. Divide the dough into 9 even pieces. Roll each piece into a smooth ball. Place on the lined baking tray leaving enough space for the dough to expand. Cover (but don’t wrap) with stretch foil and a clean kitchen towel. Leave to rise for 45 minutes.

5. Heat the oven to 200C / 390F. Mix the flour with the water to make the paste for the cross. Spoon into a piping bag.

6. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for about 25 to 30 mins until golden brown.

7. Melt the butter and stir together with the jam. Brush the warm butter over the top of the warm buns and leave to cool.







Yum