Cinnamon and Raisin Breadsticks

Instructions

1. 1

   Combine warm water, instant yeast, and caster sugar in a large bowl. Let sit for 5 minutes until foamy.

   Tip: This bloom activates the yeast and ensures your dough rises beautifully.

2. 2

   Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms, then knead by hand for 8 minutes until smooth and elastic.

   Tip: The dough should be slightly tacky but not sticky — add a touch more flour if needed.

3. 3

   Fold the raisins into the dough until evenly distributed. Cover the bowl with a damp cloth and let rise in a warm place for 30 minutes until doubled in size.

   Tip: You can use an oven with the light on as a warm rising spot.

4. 4

   Mix ground cinnamon and brown sugar together in a small bowl. Brush melted butter generously over the risen dough.

   Tip: Reserve some melted butter for brushing the breadsticks before baking.

5. 5

   Sprinkle the cinnamon-sugar mixture evenly across the buttered dough. Use your fingertips to gently press it into the surface so it adheres.

   Tip: Don't be shy with the topping — this is where the flavour comes from.

6. 6

   Divide the dough into 12 equal portions. Roll each portion into a 15 cm long stick, then place on a greased baking tray, spacing them 2 cm apart.

   Tip: For even-sized breadsticks, cut the dough into strips using a pizza cutter.

7. 7

   Brush the remaining melted butter over each breadstick. Let them rest, uncovered, for 10 minutes.

8. 8

   Preheat oven to 200°C. Bake the breadsticks for 20-25 minutes until golden brown and crispy on the outside.

   Tip: They should sound hollow when tapped — that's your sign they're done.

9. 9

   Remove from the oven and cool on a wire rack for 5 minutes before serving.

   Tip: Serve warm for the best texture and flavour.