Ingredients

For the Dough

· 275 g cake flour

· 20 ml castor sugar

· 1 packet instant dry yeast

· Pinch fine salt

· 25 ml instant milk powder

· 20 g salted butter, melted

· 500 ml warm water

For the Filling

· 70 g brown sugar

· 75 g seedless raisins

· 30 ml ground cinnamon

· 10 ml lemon zest

· 20 g salted butter, melted

· 10 ml water

For the Glaze

· 20 ml full-cream milk

· 60 ml salted butter, melted

· 60 ml icing sugar

Method

Make the Dough

1. Combine the flour, sugar, yeast, salt, milk powder and butter in a large bowl.

2. Slowly add thewarm water and knead the dough for about 10 minutes until soft and elastic.

3. Cover the bowl with a cloth and leave in a warm place for about 2 hours, until the dough has doubled in size.

Prepare the Filling and Shape the Buns

4. Combine the sugar, raisins, cinnamon and lemon zest in a small bowl. Set aside.

5. Roll the dough into a square (25 × 25 cm) and brush with melted butter.

6. Sprinkle the sugar and raisin mixture evenly over the dough. Lightly press the raisins into the dough.

7. Roll the dough up tightly lengthways (like a Swiss roll), lightly brushing the ends with water and pinch closed to prevent the filling from spilling.

8. Cut the roll into six even slices.

9. Place the slices, cut side down, on a baking tray lined with greased paper and leave in a warm place for about 2 hours to rise.

Bake and Glaze

10. Brush the tops of the buns with milk.

11. Bake in a preheated oven at 180°C for about 20 minutes, until cooked.

12. When the buns come out of the oven, brush with the melted butter and sift over the icing sugar. Serve straight away or keep, covered, for up to three days.