Billington's

Directions

• Heat the milk and butter in a pan until the butter has melted - but don't allow it to become hot. Remove from the heat.
• Sift the flour into a large mixing bowl and stir in the salt, Golden
• Caster sugar and the yeast. Make a well in the centre and pour in the warm milk mixture and the eggs.
• Work to a soft dough that leaves the sides of the bowl clean. Turn out on to a floured surface and knead for about 7 minutes until smooth and elastic.
• Place the dough in an oiled bowl and cover with cling film. Leave in a warm place for 1-2 hours until doubled in size.
• Turn out and knead lightly. Roll out to a rectangle approximately 35 x 28cm / 14 x 11 inches.
• Melt the butter for the filling and brush over the dough. Sprinkle the Light Muscovado sugar, raisins and cinnamon over the dough, leaving a gap around the edges.
• Starting at the longer edge, roll up the dough carefully and trim off the ends. Cut into 9 even slices and arrange them next to each other in a 20cm / 8 inch buttered square tin.
• Cover and leave for 30-40 minutes until puffy and slightly risen.
• Sprinkle with 1-2 tablespoons Golden Caster sugar and bake for about 30 minutes Gas 5 / 190C / 375F until well risen and browned.
• Make the glaze: heat the milk and sugar until the sugar has melted.
• Remove the buns from the oven and immediately brush 2-3 times with the glaze. Place on a wire rack to cool and pull the buns apart before serving.