Cinnamon Buns

Preheat the oven to 180°C.

Sift together the flour, salt and 15ml sugar. Then mix in the yeast.

Make a well in the centre of the dry ingredients and pour in half the water. Mix together to form soft dough adding more of the remaining water as necessary.

When you have a soft but not sticky dough, turn it out onto a floured surface and knead for about 10 minutes or until smooth and elastic.

Place into a greased bowl, cover and put in a warm place to double in size, for about 30 minutes.

In the meantime combine 250ml sugar and 100ml water in a saucepan and bring to the boil. Once boiling remove from the heat.

On a lightly floured surface, roll the dough into a thin rectangle and brush the surface with the syrup. Sprinkle on the even quantities of cinnamon and the sugar, as well as the raisins.

Fold the long side of the rectangle over, and carefully roll the dough into a spiral.

Slice the log into 1.5cm spirals and pack them into a Le Creuset Round Casserole.

Brush the surface with syrup and bake for 25-30 minutes, until golden brown and cooked through.

Remove from oven and pour over the remaining syrup. Tear into single spirals to serve.