Begin by combining lukewarm milk, 2 tablespoons flour (from the 260 g (2 cups + 2 tablespoons/ 9 oz)), 1 tablespoon sugar (from 2 tablespoons sugar) and yeast in a jar. Whisk well and let the mixture stand for 5 minutes.

In the meantime combine the remaining flour, the remaining sugar, egg and salt in a large bowl. Pour over the yeast – sugar mixture. Start mixing, while adding the melted butter. Knead the dough very well, until you see bubbles in the dough.

Cover with cling film and then with kitchen towel. Let rise in a warm place for about 1 hour or until dough has doubled in size. After 1 hour remove the dough from the bowl and put it on a working surface. Carefully fold and press the raisins into the dough and shape it into a long baguette form. You want to retain the air bubbles in the dough intact so that you’ll have nicely fluffy buns. Cut the baguette roll into approximately 8 equal rolls. Cut the roll in the middle first, it makes it easie

In the meantime preheat the oven to 180°C (356 °F) with both up and low heat. After 30 minutes brush the buns with a beaten egg and bake for 20 minutes or until nicely golden brown. Remove from the oven and enjoy!!