This recipe is best with
Recipe Ingredient
- (A):
- 250g high-protein flour
- 50g superfine flour
- 4g salt
- 35g castor sugar
- 5g instant yeast
- (B):
- 170ml milk
- 35g orange jam
- (C):
- 40g butter
- (D):
- 30g dried cranberries, chopped
- 25g toasted walnuts, coarsely chopped
- (E) - mixed together:
- 20g softened butter
- 10g castor sugar
- Glaze:
- 1 tbsp milk
- 1 tbsp beaten egg
- ToppingTopping:
- Some almond strips
Instructions
- Sift the high-protein and superfine flours together. Combine with the rest of ingredients (A) in a mixing bowl and add ingredients (B). Mix with an electric mixer fitted with a dough hook, knead until a dough is formed. Add in (C) and continue to knead until dough is smooth and pliable.
- Mix in ingredients (D) until well combined. Cover dough with a damp tea towel and leave aside in a warm place for about 40-45 minutes to rise until doubled in bulk.
- Remove dough onto a lightly floured tabletop and punch down the dough. Roll out into a flat rectangular sheet of about 0.5cm thickness. Brush with butter mixture (E). Roll up like a Swiss Roll and tighten up slightly. Cut into 3cm widths and arrange the pieces in paper cups.
- Leave aside to proof for about 35-40 minutes or until the rolls have doubled in bulk. Brush lightly with glaze and sprinkle with almond strips. Bake in a preheated oven at 190°C for 20-25 minutes or until golden or well risen.
