Ingredients for 32 pieces

  • 6 cups of all-purpose flour, sifted, Rivercote
  • A pinch of Himalayan salt, Deluxe
  • ½ cup margarine for Lent, melted, Vita D’or
  • 2 sachets yeast, Belbake
  • 2 tspsugar, Belbake
  • 2 cups tepid waterFor the filling
  • 1 cup margarine for Lent, melted Vita D’or
  • 8 tbspbrown sugar, Belbake
  • 1 cup raisins, Alesto
  • Ground cinnamon, KaniaFor the coating
  • 2 cups icing sugar diluted in 1 cup of water or honey, GlykanthiPreparation
  1. Put the flour and salt into a bowl.
  2. Add the margarine and combine thoroughly.
  3. Stir in the sugar and yeast.
  4. Gradually add the water and knead thoroughly until you have a soft dough.
  5. Cover the dough and leave to proof and rise for 30 minutes.
  6. Shape the dough into small balls.
  7. Roll out each ball into a long, narrow sheet of dough. Brush the sheets with melted margarine and sprinkle with sugar and cinnamon. Then put raisins along their lengths.
  8. Roll the dough up into a sausage shape, starting from the narrow end of the sheet.
  9. Roll it up like a snail and then flatten with your hands to form a pie shape.
  10. Repeat the process with all the dough balls.
  11. Put them on a baking tray lined with greaseproof paper and leave to rise a little
  12. Bake in a preheated oven at 180 °C for 20 minutes.
  13. When they have cooked, remove from the oven and leave to cool.
  14. Drizzle with sugar glaze or honey.