Gail’s Classic Cinnamon & Raisin Sticky Buns

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TRH Gail's Classic Cinnamon & Raisin Sticky Buns1 TRH Gail's Classic Cinnamon & Raisin Sticky Buns2

Preheat oven 180 C ( 160 C fan assist oven ) and line a square baking tray (24 x 30 x 5 cm) with baking paper
4 Cups Cake Flour + extra for dusting
1 x 10 g sachet instant yeast
Pinch of salt
360 ml milk ( OR half milk and half water ) I used 360 ml milk
1 tsp vanilla essence
1/4 cup olive oil
1 tbs sugar
1 egg lightly beaten
Filling
180 g ( 3/4 cup ) soft butter
2 tbsp brown sugar
2 tsp cinnamon spice
Pinch of each nutmeg and ground cloves
1/2 cup raisins/sultanas

Drizzle Glaze
1 cup icing sugar
1/4 cup water – mix together

Place flour, salt and yeast in a large bowl. Set aside.
Warm milk/water, vanilla, oil and sugar in microwave until slightly warm do not make too hot should be tepid.
Add milk mixture to flour, add beaten egg and work together until a dough forms.
Turn out into a lightly floured surface and knead dough for 5 minutes. Dough should be smooth and elastic.
Place in a clean oiled bowl and cover with a tea towel. Set aside in a warm place until dough has doubled in size +- 1 hour.
Stir filling ingredients together except the raisins.
Roll dough on a lightly floured surface into a rectangle of 2 cm thickness. Spread filling over dough leaving a 1 cm border.
Sprinkle over the raisins.
Roll up dough lengthways ( like a Swiss roll ) to enclose filling.
Trim the end edges and cut into 16 slices ( 2 cm thick ) pack slices tightly, cut side up, onto baking tray.
Cover with a damp cloth and let rise for 20 to 30 minutes.
Preheat your oven at this stage.
When risen bake for 35 to 40 minutes until golden.
Remove from oven let stand for 3 minutes before turning out onto a wire cooling rack to cool further then when cooled slightly drizzle the glaze over the buns.

Recipe : Fresh Living, Jana van Sittert
Prepared, Tried & Tested by: Gail Haselsteiner

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