Raisin Buns

For the raisin buns, grease a baking pan with sides 24 cm long.

Sift flour and salt into a large enough bowl. Mix in the dry yeast. Rub butter into mixture with fingers until a crumbly dough forms. Add egg and milk and beat until dough is smooth.

Let the dough rise, covered, in a greased baking bowl in a warm place for about 40 minutes, until doubled in volume.

Knead the dough again for 1 minute and roll out into a 30 cm x 24 cm rectangle.

For the filling, beat the butter, cinnamon and sugar until creamy. Spread the mixture on the dough, leaving a 2 1/2 cm border. Then sprinkle the currants over the mixture.

Roll up the dough from the long side and gently press together. Cut the roll into 12 slices. Place them in the mold, cover and cook for half an hour.

Bake the snails at 190 °C in a heated oven for 20-30 minutes until they are well risen. Brush them with syrup, let them cool a bit but bring them to the table still warm.

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