Cinnamon and Raisin Buns

Instructions

1. 1

   Combine warm milk, yeast, and caster sugar in a bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: If the mixture doesn't foam, your yeast may be expired or the milk too hot.

2. 2

   Add salt, melted butter, and beaten egg to the yeast mixture. Stir until combined.

3. 3

   Gradually add flour, mixing until a shaggy dough forms. Knead for 8-10 minutes by hand or 5 minutes in a stand mixer until smooth and elastic.

   Tip: The dough should be soft but not sticky. Add a touch more flour if needed.

4. 4

   Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 60 minutes until doubled in size.

   Tip: Ensure the dough is in a warm, draft-free spot.

5. 5

   Turn dough onto a floured surface and roll into a 30x40cm rectangle. Spread softened butter evenly over the surface.

6. 6

   Mix ground cinnamon and brown sugar together. Sprinkle evenly over the buttered dough, then distribute raisins across the surface.

   Tip: Reserve a pinch of cinnamon sugar to sprinkle on top after baking for extra flavour.

7. 7

   Starting from a long edge, tightly roll the dough into a log. Cut into 12 equal pieces and arrange cut-side up in a greased 9x13 inch baking tray.

   Tip: A sharp serrated knife or dental floss works well for clean cuts.

8. 8

   Cover the buns with a damp cloth and let rise for 30 minutes until puffy and touching each other.

9. 9

   Preheat oven to 190°C. Bake buns for 20-25 minutes until golden brown on top.

   Tip: Don't overbake—they should be tender, not dry.

10. 10

    While buns cool slightly, whisk together icing sugar and milk to create a thin glaze. Drizzle over warm buns and serve.

    Tip: Glaze the buns while they're still warm so it soaks in slightly.