The softest buttery brioche, plump boozy raisins and lashings of brandied caramel with hits of slightly bitter dark chocolate. It all makes these sticky buns fantastic for any occasion.

Dough
¼ cup warm water
10g instant dry yeast
1tsp sugar
1/3 cup white sugar
¾ cup milk
50g butter, plus extra for greasing
3 large eggs
1 heaped tbsp finely grated orange zest
1tsp salt
4 cups flour (and extra for dusting)
Plumping the raisins
1/3 cup boiling water
1/3 cup brandy

Filling
½ cup muscavado sugar
¼ cup light brown or caramel sugar
1tbsp + 1tsp ground cinnamon
1tsp mixed spice
2 heaped tbsp candied citrus peel, finely diced
100g 70% dark chocolate, chopped into small chunks or blitzed in the food processor (not too fine)
1 cup raisins
40g butter, at room temperature

Topping
115g butter
¾ cup muscovado sugar
¾ cup cream
1tbsp liquid glucose
¼ cup golden syrup
2 tbsp brandy
1 tsp vanilla extract
1 tsp chocolate extract
½ cup raisins

Click here for the instructions