This recipe is best with
Recipe Ingredient
- (A):
- 200g high-protein flour
- 25g plain flour
- 3g salt
- 1 tbsp milk powder
- 40g castor sugar
- 3g instant yeast
- (B):
- 120ml water
- 25g butter
- Chocolate Dough:
- (A):
- 200g high-protein flour
- 25g superfine flour
- 40g soft brown sugar
- 3g instant yeast
- (B):
- 30ml milk
- 100ml lukewarm water
- 1/8 tsp coffee paste
- 1/4 tsp chocolate paste
- (C):
- 25g butter
- Filling:
- 1 tbsp softened butter
- 1 tbsp icing sugar
- 1 tsp cinnamon powder
- 10g sultanas
- 10g almond nibs
- Topping:
- 1 egg, lightly beaten
- Some sesame seeds
Instructions
- Sift the high-protein and superfine flours together. Combine with the rest of ingredients (A) in a mixing bowl. Add in water and knead until a dough is formed. Add butter and continue to knead until dough is smooth and pliable.
- Cover dough with a damp tea towel and set aside for 40 minutes or until doubled in bulk.
- Combine ingredients (A) in a mixing bowl and add ingredients (B). Knead into a dough. Add butter and knead until dough is smooth and pliable. Cover dough with a piece of damp tea towel to rise for 35-40 minutes or until doubled in bulk.
- Mix the butter, icing sugar and cinnamon powder together for the filling. Roll out plain dough into a rectangle of less than 0.5cm thickness. Brush with half the butter filling mixture. Sprinkle over with sultanas.
- Roll out chocolate dough into a rectangle and place on top of plain dough. Brush with remaining softened butter filling mixture. Top with almond nibs.
- Roll up the 2 layers of dough tightly Swiss Roll style. Cut into 3cm rounds. Place the rounds on a greased tray. Leave aside to rise until the rolls have doubled in size. Lightly brush with beaten egg and sprinkle some sesame seeds over.
- Bake at 190°C for 20-25 minutes or until well risen.
