Cinnamon plait

Method

1. Make the bread dough as in this recipe to the end of step 4, increasing the amount of caster sugar in step 1 to 1 tbsp. Roll out the dough into a square about 1cm thick.
2. Combine the light brown sugar, cinnamon and butter in a small bowl. Set aside about 25g of the mix, then spread the rest evenly over the dough using a spatula or palette knife. Scatter over the raisins. Starting with one of the long sides, roll up the dough into a log. Using a rolling pin, roll the log into a long rectangle about 8-10cm wide. Roll gently – you don’t want the dough to split so the raisins poke out.
3. Using a sharp knife, cut the rectangle lengthways into 3 equal strips, leaving 2cm dough intact at one end so the strips stay together. Plait the strips along the length, then squeeze the ends together to seal.
4. Brush the reserved cinnamon butter over the top of the plait, then carefully lift onto a floured baking sheet. Cover loosely with a clean tea towel and leave to prove for 45 minutes or until the dough stays indented when gently pressed with your finger. Heat the oven to 180°C/160°C fan/gas 4.
5. Bake for 30-35 minutes until puffed and golden (cover with foil if it browns too quickly). Cool completely on a wire rack, then slice or tear to serve.