Combine all the ingredients for the dough, pouring as much milk as is necessary, and knead into a smooth elastic dough which is just short of sticky. Place the dough in a bowl, cover it and allow the dough rise until it has doubled in size (should take about 1 to 1 1/2 hours).

Roll the dough out on a floured surface to form a uniformly thick, rough rectangular shape that is about 15u201d on the long side.

Put all the ingredients, except the nuts and the raisins in a small bowl and mix till smooth. Spread this paste all over the dough rectangle and sprinkle the nuts and raisins evenly over this.

Carefully roll the dough from the longer side close to you, not too tight or not too loose, making sure the filling stays inside. Carefully the seal the edge well. Now cut the rolled dough into 12 equal pieces (about 1 1/4" thick each) using a sharp knife, using a gentle sawing motion.

Place the pieces on a greased baking tray (I used a 11u201d by 9u201d tray), leaving some space (about 1/2 to 3/4u201d) between slices. Cover them loosely with a kitchen towel and leave them to rise for about 45 minutes to an hour (close to almost double in size).

Bake them at 190C (375F) for about 20 to 25 minutes till theyu2019re nice and golden in colour. Let them cool and then glaze them with a sugar glaze or melted chocolate. I personally prefer them without the glaze.

These rolls are best served slightly warm.