Classic cinnamon and raisin sticky buns

Ingredients:

Basic enriched dough

• 1 sachet (10g) instant yeast
• 4 cups (600g) flour, plus extra for dusting 
• Pinch salt
• ¾ cup (180ml) milk
• ¾ cup (180ml) water 
• 1 tsp (5ml) vanilla essence
• ¼ cup (60ml) olive oil 
• 2 tsp (10ml) castor sugar
• 1 egg, beaten 

Filling

• ¾ cup (180g) butter, softened
• 1 tsp (5ml) castor sugar 
• 2 tsp (10ml) ground cinnamon 
• Pinch ground nutmeg 
• Pinch ground clove
• ⅔ cup (160ml) dried fruit mix 

Drizzle

• 1 cup (130g) icing sugar 
• ¼ cup (60ml) water

Method:

1. Place yeast, flour and salt in a large bowl. Mix and set aside. 
2. Heat milk, water, vanilla, oil and castor sugar in a small pot over medium heat. Don’t boil.
3. Add milk mixture to flour and mix until just combined. 
4. Add egg and mix until a dough forms.
5. Turn onto a lightly floured surface and knead until smooth and elastic.
6. Place in a clean, lightly oiled bowl and cover with a tea towel. 
7. Set in a warm spot to rise for 1 hour, or until doubled in size.
8. Stir together filling ingredients, except the dried fruit mix. Set aside.
9. Roll dough on a lightly floured surface into a 2cm-thick rectangle. 
10. Spread filling over dough, leaving a 1cm border. 
11. Sprinkle with dried fruit. 
12. Roll dough lengthways to enclose filling.
13. Trim edges and cut into 16 slices, 2cm thick.
14. Line a 24cm x 30cm x 5cm baking tray with baking paper.
15. Pack slices tightly, cut-side up, on baking tray. 
16. Cover with a damp tea towel and set aside to rise for 20-30 minutes. 
17. Preheat oven to 180°C. Bake for 40 minutes, or until cooked and golden. 
18. Stand for 2-3 minutes before turning onto a wire cooling rack.
19. Stir drizzle ingredients together and pour over slightly cooled buns. 
20. Serve.