Maple & Cinnamon Sticky Buns

To make the dough: Bring the milk to the boil and then remove from the heat and stir in the butter until melted. Set aside to cool until luke-warm.

In a large bowl combine the flour, caster sugar, yeast and salt. Mix to combine.

Mix the egg into the cooled wet ingredients and then add this to the dry ingredients. Mix well with a wooden spoon or a stand mixer.

Either use the dough hook on a stand mixer and mix until smooth and elastic or knead on a floured surface for 10 minutes.

Lightly oil the mixing bowl and place the dough back inside. Cover loosely with a clean tea towel or cling film and set aside to rise for 2 hours or until doubled in size. This may take longer than two hours depending on the warmth of your kitchen and because this dough is enriched and will rise more slowly.

Make the filling by combining the cinnamon, sugar and raisins in a seperate bowl.

Punch down the dough and knead to knock out the air, then split the dough in two. Roll out on a lightly floured surface and stretch each piece to form a 25 x 35cm rectangle.

Melt the butter for the sauce before bushing half all over each rectangle and sprinkle half the filling mixture over each. Tightly roll each rectangle up from one of the long ends to get a thick log, and gently pinch the ends together to seal. Cut each log into 8 pieces.

Brush two 20 x 30cm deep baking trays with melted butter. Mix the maple syrup and sugar into the remaining butter, then pour over the bottom of each baking tray, Sprinkle with the walnuts. Place the rolls on the tray, leaving a gap of at least 2cm around each roll. Cover with lightly oiled cling film, then keep in a warm place for until lightly risen.

Preheat oven to 180°C/fan 160°C/gas 4. Remove the cling film from the tray, then bake for 30 mins until the buns are lightly browned and feel firm. Turn the buns over to serve and serve warm.