500g “00” Italian flour (or high grade flour)

10g dry yeast

A drop of vanilla essence

100g sugar

2 eggs

1 teaspoon fine salt

100g unsalted butter

130-140 ml whole milk (slightly warm)

For the filling:

100g unsalted butter (room temperature)

50g icing sugar

80g Manuka honey

½ cup raisins

1 teaspoon ground cinnamon


For the cake dough:
Put all the ingredients (not the ones for the filling) into a kitchen mixer until they form a dough similar to bread dough. Put the dough into a floured bowl, cover with plastic wrap and set aside in a warm environment to rise until doubled in size.

For the filling:
Put the butter, sugar, manuka honey and cinnamon into a food processor and mix to a cream. Set aside in a bowl at room temperature.

When the dough is ready (i.e. doubled in size), roll it out to a 5mm thickness on a lightly floured surface. Spread the filling onto the dough using a spatula, cut into slices 5cm wide and roll each slice up to form a “rose “or bun.

Put the “roses” into an oven dish that will fit them all snugly. They should sit closely to each other in the dish with no empty spaces. Let rise again for about 1 hour.

Cook at 180° for about 30 minutes.

When golden, place on a cooling rack and glaze simply with some Manuka Honey while still warm. Serve immediately.