100g caster sugar
1 tsp salt
1 sachet (7g) instant yeast
350g plain flour, sifted
1 each medium egg
75g butter, at room temperature
50g caster sugar
1 tbsp ground cinnamon
3 pieces stem ginger in syrup, roughly chopped
100g icing sugar
2-3 tbsp water
3 each raisins
In a large bowl mix together the sugar, salt, yeast and 300g of flour, keeping the other 50g to the side.
In a saucepan combine the butter, water and milk then heat gently until the butter is melted. Be careful not to let the mixture boil.
Stir the wet mixture through the dry ingredients and then add the egg. Stir until the mixture comes together and you have a soft dough. If the mixture is still a bit sticky, add a little bit of the extra flour. The dough should be soft and should easily pull away from the side of the bowl.
Lightly flour a work surface and then remove the dough from the bowl. Knead the dough for 4-5 minutes until it has become quite elastic and is springy. Set aside in a bowl covered with a tea towel and kept in a warm place. Leave for 15 minutes.
After 15 minutes, roll out the dough into a 35x20cm rectangle. Spread the butter over the dough leaving a 1-inch gap along the longer side of the rectangle. Combine the sugar and cinnamon in a bowl and then evenly sprinkle over the butter. Scatter the chopped stem ginger on top. Roll the dough along the long edge, towards the side where you have a left an inch with no butter.
Divide the long roll of dough into 12 smaller even pieces. Grease a large baking tray and lay the rolls out to form the shape of a ghost. With the shorter side of the baking try in a portrait position, place one roll along the top in the middle, followed by a row of 4 rolls underneath. Then place another 3 rolls in a row under those followed by 2 rows of 2 rolls under that. Leave a gap of about 1cm between each roll and each row to give them space to prove.
Loosely cover the tray with cling film or a tea towel and then leave in a warm place for 60-90 minutes until the rolls have doubled in size.
Pre-heat the oven to 190°c. Bake the rolls on the middle shelf of the oven for 20-25 minutes. If they begin to brown too quickly, loosely cover with foil. Once baked, remove from the over and leave to cool.
To make the glaze, mix the icing sugar with 1 tbsp water and keep adding 1 tsp of water at a time until you have a thick glaze but it can be poured and lightly spread. Drizzle over the cooled rolls starting from the one roll at the top and over the top of the row of 4 rolls. Pour the icing into a v shape so that it comes in between the centre of the bottom two rolls and fill between the v shape. Place two of the raisin on the top roll to create the eyes, and one underneath to create a mouth.
Leave the icing to set for 10-15 minutes and then enjoy!