Cinnamon raisin sticky buns

These sticky buns are tasty and quite filling! They are typically made with white flour, but I made them with wholewheat and Spelt flour(s) to make them more pleasing to those with a more health conscious conscience! If you find this combination of flours too intense and want a lighter pastry use 1/2 white flour instead .Give it a go and see how you like them. :-)

Ingredients

3 cups wholewheat flour
3 cups Spelt flour
2 TBSP Fleischmann's active dry yeast
2 tsp sea salt
3 TBSP raw cane sugar
2 1/2 cups water
1 1/2 cups organic milk
2 TBSP butter

Filling

Rind & fresh juice of 2 medium sized lemons
2 cups raw cane sugar
2 TBSP cinnamon powder
3/4 cup carob chips
1/2 cup cranberries
1/2 cup raisins
Approx 2-3 TBSP water

Method

You can make the bun dough by hand if you have time. I happen to have a bread machine in this house,so I made use of it.

Put all the dry ingredients into the the bread machine mixing bowl.

In a saucepan, heat the water, milk and butter til warm - if it gets hot let it cool to warm before adding to the dry ingredients. Add wet ingredients to the dry ones and switch the bread machine on to the dough setting.

Meanwhile, to make the filling; Simply mix all ingredients together and set aside.

When the dough has completed the cycle and is nicely risen remove from the machine. Roll the dough out into a rectangle on a floured surface. Smear with melted butter or oil. Cover surface evenly with the cinnamon raisin filling. Roll up tightly pinching the ends closed as you go. Seal the roll by pinching and then cut into slices approx 1 inch thick. Place onto a greased baking tray. Bake at 385 degrees Fahrenheit in a preheated oven for approx 25 mins.

Remove from oven when lightly browned and while they are still hot place a tsp of butter on each bun and sprinkle with powdered sugar. Serve cool.