Cinnamon and Raisin Couronne

You will need:

For the couronne:

300g of strong white flour

7g of instant dried yeast

2tbsp caster sugar

200ml of milk

1/2tsp of vanilla extract

30g of butter

For the filling:

60g of butter

40g of light brown sugar

2tbsp of cinnamon

1/4tsp of nutmug

A couple handfuls of raisins

1 egg

Combine the flour, sugar and yeast in a large bowl. In a small saucepan, warm the milk, vanilla extract and butter until tepid. Then pour the milk mixture into the flour and mix into a dough. Knead for 5 mins.

Place the dough in an oiled bowl and cover with clingfilm, leave this in a warm place to double in size.

Prepare the filling by beating together the butter, brown sugar, cinnamon and nutmeg until it forms a paste. Then prepare a baking tray by lining with greaseproof paper.

Roll the dough out into a rectangle, this may need some persuading, but with a firm hand the dough should stay in shape. Use the back of a spoon to spread the cinnamon paste across the dough, then sprinkle the raisins on top.

Roll the dough lengthways, like a swiss roll. Transfer the roll onto the prepared baking tray.

Using a sharp knife, cut the roll through the centre. Twist the two long pieces around each other, exposing some of the insides. Arrange the twist into a ring, tucking the loose ends underneath. Whisk an egg in a cup and brush over the twist.

Leave the twist in a warm place for 1hr to prove. Preheat the oven to 180C.

Bake the twist for 30mins until the bread goes a golden brown and sounds hollow when tapped.