Method:

1. Add 2 tsps of sugar and 1/2 cup warm water to a large bowl and stir to dissolve. Sprinkle in yeast, stir, cover with plastic wrap and let proof in warm place for 10 minutes.

2. Add 51/2 cups of flour to a large bowl along with the salt, cinnamon and nutmeg. Mix thoroughly.

3. Rub in shortening and butter.`

4. Stir in sugar, coconut (if using) and raisins.

5. Make a well in the center of the flour mixture and pour in yeast and extract. Add the remaining water 1/2 cup at a time to form a slightly sticky dough. (You may need more or less water depending on your location and the moisture in the atmosphere). Once the flour comes together as a dough, sprinkle the remaining 1/2 cup flour onto a clean work surface, turn the dough onto the work surface and gently knead the flour into the dough (for about 5 minutes). You may need to add a little more flour for dusting.

6. Brush butter on the dough and transfer to a large buttered bowl, cover and leave in a warm place for 11/2 to 2 hours or until the dough has doubled in size.

7. Flour a work surface and transfer the dough to the work surface. Knead for 1 minute, then cut dough into 12 equal pieces and form into balls. Place them on parchment-lined baking sheets with adequate space between each bun.

8. Cover with plastic wrap or towel and let buns rise in a warm place for 45 minutes to 1 hour.

9. Meanwhile preheat oven to 180°C (start preheating 25 minutes after the dough has been resting).• Brush buns with water, sprinkle with sugar, score the buns (optional) just before placing in over and bake for 20-25 minutes until nicely browned. Cool completely before serving.