Add warm water to the raisins and leave to rest
Add all ingredients except the butter to the standing mixer
Knead on low speed for 15 minutes
Add the butter in smaller pieces while kneading for another 15 minutes
Cover the dough with a kitchen towel and leave to rest for 1,5 hours
Place the dough on a lightly flour-dusted working surface
Roll out the dough to a 5 mm thick rectangle about 50 cm in length
Use a dough divider with parallel blades or a pizza slicer and a ruler to cut 2 cm stripes
Roll the dough stripes halfway into the center, flip over and roll in the opposite direction. This will leave you with an S-shaped bun
Set the oven to 175 degrees Celcius
Place the buns onto baking trays and leave to rest for 1 hour
Drain the water from the raisins
Decorate the center of the bun spirals with sultana raisins