Place the flours, yeast, sugar, salt, spices and zest in a food processor and briefly combine. Add the cubed butter and pulse to cut up the butter a little - it can be quite rough. Whisk together the yogurt, milk and egg in a jug and add to the processor. Pulse into a very rough and shaggy looking dough. Tip into a bowl and place in the fridge for 30 minutes.

Tip onto a lightly floured bench and press into a flat square. Roll into a 20 x 30cm rectangle. Fold the sides into the middle so you have 3 layers and roll out again into a 20 x 30cm rectangle. Repeat this step 5 more times [so 6 rolling and folding in total]. Keep dusting with a little flour as needed to prevent sticking. Roll into a large rectangle approx. 50cm by 25cm, with the long side facing you. Brush with melted butter and sprinkle evenly with the cinnamon and sugar. Scatter over the raisins and roll up firmly into a long log. Use a pastry cutter or butter knife to cut evenly into 12 scrolls. I find it easiest to cut in half, then quarters, then each quarter into 3 pieces.

Grease a 20 x 15 cm baking dish with butter [or use a 12 hole muffin tray]. Arrange the scrolls in the base with a little space between each. Cover with a plastic bag, pinch and pull up the bag to make a dome, and place in the fridge overnight. First thing in the morning remove the rolls from the fridge and leave in a warm place to rise and double in size, about 3-6 hours. *Because there is only a small amount of yeast in the mix the rise time can vary depending on the temperature. If you want them to rise faster [3 hours] heat an oven to 50C and then turn off and prove the scrolls in the warm oven.

Heat the oven to 180C and bake for 20 - 25 minutes until golden. Check the base is cooked then use a spatula to carefully remove the bundle of scrolls onto a cooling rack. Eat warm with a cuppa and share with friends on Easter Sunday. Happy Easter!