Mix the flour, salt, and sugar together. Rub the margarine into the flour. Add the Anchor Instant Yeast and mix.

Add the lukewarm water and beaten egg to the flour to form a soft dough.

Knead the dough well for 10 minutes until smooth and elastic.

Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes

Knock the dough down and roll the dough into a 20 cm square. Spread the margarine
over the dough and sprinkle with cinnamon sugar and raisins.

Roll the dough up and form into a long strand. Cut the strand with a sharp knife, into
6 equal slices.

Place the slices, cut side down, onto a greased baking tray. The slices should be placed
in 3’s, in 2 rows next to each other. NOTE: Place slices slightly apart.

Cover with greased plastic and allow to rise in a warm place until double in volume, about
20 – 25 minutes.

Brush with beaten egg and bake in a preheated oven at 180 °C/350 °F for
20 – 25 minutes.