Sweet Raisin Buns

Place all the ingredients except the water in a mixing bowl and mix with your hands. Slowly add the water to form a dough and knead in the bowl for 5 minutes.

Turn the dough onto a lightly floured surface and knead in the raisins. Knead well for 10 minutes, until smooth and elastic. Return the dough to the bowl, cover with oiled cling film and leave to rise in a warm place for 1 hour.

Divide the dough into 12 pieces. Roll each piece into a long rope. Wrap the dough around your fingers into a loose knot; there should be about 5cm|2" of dough free at each end. Wrap the left end of the dough up and over the loop. Wrap the right end down and under the loop. Lightly squeeze the two ends of dough together in the centre to secure them.

Gently squeeze into a rounded shape. Put the rolls on baking trays lined with non-stick baking paper. Cover loosely with oiled cling film and leave to rise in a warm place for 40 minutes.

Heat the oven to 200°C (180° fan) 400°F gas 6.