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.