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1
Make the dough:
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2
Combine the water, yeast and 1 teaspoon of sugar in the bowl of a stand mixer.
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3
Set aside for 5 minutes to dissolve and become frothy.
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4
Add the rest of the ingredients to the bowl with only 3 of the 4 cups of flour.
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5
Fit a paddle attachment and mix on a low speed until just combined.
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6
Change to a dough hook attachment and mix. While mixing, slowly add the remaining 1 cup of flour, and continue to mix for about 5 minutes until you have a smooth dough.
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7
Grease a mixing bowl with butter and place the dough in the bowl. Cover the top with some more butter, cover with plastic cling wrap and set aside in a warm area to rise until doubled in size. (this can take about 1 - 2 hours)
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8
Plump all the raisins:
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9
Place the raisins for the filling and topping in a bowl.
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10
Cover with the boiling water and brandy and let it steep for about 30 minutes.
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11
Strain into colander and let it drain.
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12
Divide into the quantity needed for the filling and sauce.
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13
Make the filling:
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14
Combine all the ingredients except the butter and plumped raisins and mix. Set aside
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15
Assemble the buns:
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16
Punch the risen dough down and tip onto a floured surface, sprinkle with more flour so the rolling pin does not stick and roll into a rectangular shape about 45cm long and 30cm wide.
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17
Dust off any excess flour and spread the softened butter for the filling over the entire surface.
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18
Sprinkle the sugar and chocolate filling evenly over this.
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19
Scatter 1 cup of raisins over the sugar mixture and gently press the filling down.
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20
Starting from the longest edge, roll the dough and filling up until you have a long log. Brush off any excess flour as you roll and keep the join seam underneath.
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21
Let the log rest where it is while making the topping
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22
Caramel Sauce:
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23
Melt the butter in a small pot over medium heat, and then add all the other ingredients except raisins.
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24
Bring the mixture to the boil, reduce the heat and simmer until the sauce has come together and is golden brown with a nice sheen (about 3-4 minutes).
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25
Pour 3/4 of the glaze into baking pan (about 22cm x 32 cm), swirl this around to evenly coat the bottom. Set the rest of the sauce aside.
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26
Sprinkle the raisins over the sauce evenly.
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27
Trim the edges of the log and then cut it into 16 even pieces.
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28
Place the 16 cut slices of log on top of the caramel and raisins, allowing some space in between for proving.
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29
Baking:
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30
Pre heat the oven to 180 degrees C and bake the buns for 35 minutes until golden brown.
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31
Check the buns halfway through. If they are browning too fast, cover loosely with tin foil to prevent over browning.
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32
Remove from the oven and spread the remaining glaze over the buns.
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33
Allow to cool in the pan on a cooling rack.
