This recipe is best with
Recipe Ingredient
- (A):
- 250g high-protein flour
- 70g superfine flour
- 7g instant yeast
- 1/8 tsp bread improver
- 15g milk powder
- 3g salt
- 60g castor sugar
- (B):
- 1 small egg, lightly beaten
- 150ml lukewarm water
- (C):
- 60g cold butter
- (D):
- 15g butter, diced
- 2 tsp cinnamon powder
- 2 tbsp strawberry pie filling
- (E):
- 15g walnuts, coarsely chopped
- Glaze (stir together to mix evenly):
- 1 tbsp beaten egg yolk
- 2 tbsp milk
Instructions
- Sift the high-protein and superfine flours together. Combine with the rest of ingredients (A) in a mixing bowl. Add egg and lukewarm water. Mix, with an electric mixer fitted with a dough hook, until a dough is formed.
- Add butter. Knead until dough is soft and pliable.
- Remove dough to a lightly floured bowl. Cover with a piece of cling film and leave aside in a warm place for 40-45 minutes or until doubled in size.
- Place dough on a lightly floured table top. Roll out in into a rectangle 0.5cm thick. Spread liberally with diced butter and sprinkle with cinnamon powder. Spread with strawberry pie filling.
- Roll up tightly, Swiss Roll style, into a long cylinder. Cut into 5 cm width. Arrange the cut rolls in a greased chiffon pan.
- Place the chiffon pan into a big loose plastic bag and tie up with string. Leave aside to proof for 35-40 minutes or until doubled in size.
- Bake in a preheated oven at 190°C for 5 minutes. Remove and brush with glaze. Sprinkle with chopped walnuts.
- Continue to bake for a further 15-20 minutes or until golden and well risen.
