1

In a bowl, combine the flour, salt, yeast and 150ml of the water. Bring together to make a soft, slightly tacky dough (add more water if needed). Knead on a floured surface for 5-6 minutes, until it springs back when pressed.

2

Put the dough in a large, lightly oiled bowl and cover with cling film. Leave to rise for an hour, or until doubled in size.

3

Once risen, tip onto a lightly floured surface and knead again for around 1 minute. Divide into 8 equal balls, then shape these into oval rolls. Using scissors, snip 4cm ears into them. Poke in eye holes using a cocktail stick, then insert a raisin in each ‘eye’. Cover with cling film and set aside in a cool place to prove for around 45 minutes. Don’t leave them somewhere too warm, though, as they may lose their shape.

4

Preheat the oven to 200°C, fan 180°C fan, gas mark 6. Once the buns are slightly springy, brush with the beaten egg and bake in the oven for 15-20 minutes or until golden brown and light when lifted.