Makes 15

For The Filling

• 150g butter, softened
• 150g light brown sugar
• 2 tbsp cinnamon, ground
• 200g walnuts, toasted and chopped
• 300g fresh raspberries or frozen
• raspberries, defrosted

For The Dough

• 2 tbsp honey
• ½ cup warm milk
• 15g instant yeast
• 700g flour
• 1½ tsp salt
• 75g sugar
• 225g butter
• 3 eggs
• ¼–1/3 cup apple juice
• beaten egg for brushing

For The Topping

• 1 cup icing sugar
• 1 tsp apple juice
• extra raspberries for garnish

1 Grease a 30cm x 35cm rectangular deep baking tin.
2 For The Filling Rub together butter, sugar and cinnamon; set aside.
3 For The Dough Place honey and milk in a jug, stir to dissolve; add yeast, stir briefly, cover with clingfilm and set aside until foamy and doubled in size.
4 Sift flour and salt into a bowl, stir through sugar and rub in the butter. Make a well in the centre. In a bowl, whisk together eggs and apple juice, stir in yeast mixture then add all the liquid to dry ingredients. Stir to combine, then turn dough out onto a floured surface and knead well for 10 minutes. Place in an oiled bowl; cover with clingfilm. Allow to stand for 1 hour.
5 Knock back dough and knead for 2 minutes. On a floured surface, roll out into a large (50 x 35cm) rectangle.
6 Scatter over the filling mixture and the walnuts; sprinkle over the raspberries. Roll up from the longest side, as you would a Swiss roll. Cut the sausage into 15×2cm pieces/rounds. Place the rounds in the prepared tin to fit snugly and allow to stand for 30 minutes or until doubled in size.
7 Preheat the oven to 180°C. Brush dough with egg and bake for 30 minutes. Remove from oven and allow to cool, then drizzle with topping.
8 For The Topping Combine icing sugar and juice in a small bowl and drizzle over cinnamon buns.
9 To serve Sprinkle with extra raspberries and dust with icing sugar.

Text and image: Fairlady