Cinnamon & raisin swirl buns

Instructions

1. Heat the milk until just below boiling point, then stir in the low-fat spread to melt. Set aside until it reaches 38°C. In a bowl, sift the flours, cinnamon and salt, then stir in the sugar and yeast. Make a well, add the egg then stir in the milk until a sticky dough forms
2. Dust a surface with the extra 10g flour, then scrape the dough out onto it; knead for 5 minutes until smooth. Mist the bowl with cooking spray and return the dough to it. Cover and set aside in a warm place for 1 hour until doubled in size. Tip out onto the floured surface, knock out the air and roll out to a 25cm x 35cm rectangle.
3. Meanwhile, prepare the filling. Use a hand-held electric whisk to beat together the spread, sugar, cinnamon and vanilla in a bowl until combined, then set aside.
4. Grease and line 2 x 20cm round cake tins with baking paper. Spread the filling over the dough, then scatter over the raisins. Starting from a long edge, roll the dough up tightly like a swiss roll. Cut into 12 slices and arrange, cut-side up, in the prepared tins. Cover and leave to rise for 20-30 minutes.
5. Preheat the oven to 200°C, fan 180°C, gas mark 6. Brush the buns with the beaten egg, sprinkle over the demerara sugar and bake for 25 minutes, until golden.
6. To freeze Wrap the buns in clingfilm, followed by foil and freeze for up to 4 months. Defrost at room temperature and warm in the microwave to serve. To store The buns will keep in an airtight container at room temperature for up to 2 days.