Preheat the oven to 180oC/350oF/Gas
4. Mix the milk, yeast and milk and leave until frothy.
Combine the flour and salt, and rub in
Add the yeast mixture, eggs and lemon
rind. Stir to a rough dough. Knead until smooth, then return to the
bowl, cover and leave until doubled in size.
Cook the brown sugar, butter and water
in a heavy saucepan until syrup, about 10 minutes. Place 15ml syrup in
the base of twelve 4cm muffin cups. Sprinkle a thin layer of nuts in
each, reserving the remainder.
Punch down the dough, roll out to a 45
x 30cm rectangle. Combine the caster sugar, cinnamon, raisins and
Sprinkle over the dough.
Roll up tightly from a long edge and
cut into 2.5cm rounds. Place in the muffin cups, cut sides up. Leave to
rise for 30 minutes.
Bake until golden, about 25 minutes.
Invert the tins on to a baking sheet, leave for 5 minutes, then remove