For the starter, in a warm bowl dissolve the yeast in the warm water, beat in the flour until smooth, cover and leave for an hour to bubble

In an electric mixer whisk the milk, eggs and sugar into the starter

Using a dough hook, work in the butter cubes, flour and salt

Scoop the dough out on to a floured worktop and quickly work it into a ball

Wrap in cling film or put into a zip-lock bag and refrigerate for a hour

Roll out to 1cm thick. Fold it in by thirds, roll it out again as before, fold it in by thirds again, then wrap and chill for 30 minutes. Repeat this rolling & chilling sequence twice more, Leave the dough in the fridge for 8 hours or overnight to rest & rise slightly

Roll a piece of dough to 30cm x 18cm x 1cm thick

Mix the raisins, Demerara sugar, ground cinnamon and soft butter

With a spatula, spread the mixture evenly over the rolled out dough

Roll up tightly towards you along the length, so you have a short, fat log shape

Cut into wheels about 1½cm wide. At this point you can wrap each piece individually in cling film and freeze

Line a baking tray with non-stick parchment paper, put the prepared pastries on top, cover loosely with cling film and leave to rise somewhere warm until almost doubled in size (1-2 hours)

Once risen, brush with beaten egg and bake at 200ºC (180ºC fan-assisted)/390ºF/gas mark 6 for 10 minutes. Lower the heat to 180ºC (160ºC fan-assisted)/350ºF/gas mark 4 and bake for another 15-20 minutes, until crisp

Leave to cool on the baking tray placed on a wire rack for 20-30mins

Dust lightly with icing sugar