Its a fairly simple receipe and is really just like cinnamon doughnuts, accept in tiny bits all stuck together with artry heardning sugar and butter mixture.

These go woderful with a bunch of friends / workmates as they are fun and messy to eat.

Ingredients

Dough Mix
* 3 cups flour
* 2 teaspoon salt
* 1 1/2 teaspoon active dry yeast
* 1 cup lukewarm water (may need up to 1 or 2 tablespoons more)
* 2 tablespoon olive oil

Rest
* 1/2 cup unsalted butter, softened
* 1 1/4 cup brown sugar
* 1/2 cup sugar
* 3 Tablespoons flour
* 1/2 teaspoon cornflour
* 1 1/2 teaspoon ground cinnamon
* handful of golden raisins (optional) I left these out.

*more flour, granulated sugar and cinnamon for dusting

Preheat the oven to 175 Deg C
Combine the 3 cups of flour, salt, yeast, olive oil and the water into a large bowl. First stir together with a spoon and then when mixture starts to come together finish off with your hands combinig it into a ball of lovely dough. Then tip it out onto a lightly floured surface and kneed for a few minutes. It should not be sticky, if this is the case mix in a little more flour.

Grab a can of oil spray, or a pastry brush, and lightly oil the bowl, then evenly coat the dough ball in a light dusting of flour and place the dough back into the bowl. Give it a roll around in the bowl to coat it all in the oil. Cover it in cling wrap or a tea towel and leave for 1 to 2 hours until it has approx doubled in size.

Once it has doubled in size tip it back out onto a floured surface and punch the air out of it. Give it another kneed for a few minitues until it comes to a nice smooth texture.

Grease your pan that you plan to use. You can use anything that you like. I used a medium sized rectangular cake tin and put the leftovers into a muffin tray.

Place the dough back onto a floured surface and flatten out with your hands until its about 1 to 2 cm thick. Then with a floured knife cut the dough into small chunks about 2 cm long. In a separate bowl mix the extra sugar and cinnamon together and then spread evenly onto your working surface. then evenly coat the doughy chunks in the sugar cinnamon mix.

In a separate bowl, combine brown sugar, granulated sugar, butter, flour, cornflour, cinnamon and rasins (if using) until well combined.

Fill the tin or whatever you are using to about halfway with the dough chunks, softly packing them in. Place some of the sugar mixture on top, then top with more dough chunks, packing lightly. Finish with more sugar mixture.

Bake at 175 degrees C for about 12-15 minutes, keeping an eye on them after 12 minutes. Cool in the tin for about 15 minutes or as long as you can last. I lasted about 3 min. Run a knife around the edges of the tin then gently scoop out of the doughy goodness. Great with a little cream over the top for a bit more artery hardening just to make sure.

First gather all the ingredients together and then read the entire receipe twice. Prepare a 12 hole muffin tin with the little paper muffin cases.
Then preheat the oven to 200°C/180°Fan

Mix the flour, sugar and baking powder in a large bowl. Roughly chop about 2/3 of the almonds and stir into the flour mix.

In a separate bowl, mix the buttemilk, almond extract, melted butter and eggs, wisk these until they are well blended.

Pour the liquid into the flour mixture and mix until smoth, do not over beat the mix as you will mix all the air out. Then gently stir in the berries.

Then spoon the mix into the 12 muffin cases and sprinkle the remaining almonds on the top.

Bake in the preheated oven for about 20 to 25 minutes, until the have risen and are golden brown. Enjoy with a cuppa.