Cinnamon raisin rolls

Cinnamon raisin rolls

• Flour – 250 grams + extra for  dusting
• Salt – ½ tsp.
• Sugar – 1 ½ tbsp.
• Dried yeast – ½ tsp.
• Egg – 1 lightly beaten.
• Lukewarm milk – 62 ml.
• Lukewarm water – 62 ml.
• Oil for brushing.

Filling
• Caster sugar – 50 grams.
• Demerara sugar – 2 tbsp.
• Ground cinnamon – ½ tsp.
• Butter – 42 gram , softened + extra for greasing.
• Raisins or sultanas – 30 grams.
• Chopped walnuts or pecans – 35 grams.

Method

1. Mix the flour, salt and sugar into a bowl and stir in the yeast. Make a well in the centre.
2. Beat the egg, milk and water together in a separate bowl until well blended. Add it to the well and stir into the flour mixture until a soft dough forms.
3. Turn out onto a lightly floured work surface. Knead for 5-7 minutes, or until smooth and elastic till you find the gluten window
4. Brush a large bowl with oil, add the dough and turn to coat, to prevent a crust forming. Cover and leave to rise, in a warm place for 1 ½ - 2 hours, or until doubled in size.
5. Turn out and knead lightly to deflate.
6. Combine the sugar and cinnamon in a small bowl.
7. Generously grease 12-hole muffin tins.
8. Roll the dough into a large rectangle slightly less than 5mm or ¼ inch thick. Cut vertically in half. Spread the butter over both the dough pieces. Sprinkle the sugar mixture over the dough, then sprinkle with fruits and nuts.
9. Starting at one-long side, tightly roll each piece into a long loaf shape. Lay seam-side down and cut into a 2.5cm or 1 inch slices.
10. Arrange each slice in a muffin tin. Cover and leave to rise again in a warm place for 30-45 minutes.
11. Meanwhile, pre-heat oven to 200 degree Celsius or 400 degree Fahrenheit. Bake for 15-18 minutes or until puffed and golden. Remove to wire racks to cool.