This recipe is best with
Recipe Ingredient
- Dough (A):
- 150g high-protein flour
- 30g superfine flour
- 3/4 tsp instant yeast granules
- 1/8 tsp salt
- 25g castor sugar
- 1/2 tsp bread improver
- 1 tbsp milk powder
- 110ml fresh milk
- 15g butter
- Dough (B):
- 150g high-protein flour
- 30g superfine flour
- 1 tbsp milk powder
- 1 tsp cocoa powder
- 3/4 tsp instant yeast granules
- 1/8 tsp salt
- 30g soft brown sugar
- 1/2 tsp bread improver
- 110ml lukewarm water + 1/2 tsp instant coffee granules
- 20g butter
- Filling:
- Some canola oil
- Some icing sugar
- 1tbsp finely chopped dried apricot
- 10g raisins
- :Glaze (beaten together)
- 1 tbsp milk
- 1 egg yolk
Instructions
- Dough (A): Combine all dough ingredients (A) in a mixer fitted with a dough hook; beat on medium speed for 5-6 minutes. Add butter and beat on low speed until a smooth and elastic dough is formed. Leave to rise until doubled in bulk.
- Dough (B): In the meantime combine ingredients (B) in a mixer fitted with a dough hook. Beat on medium speed until a dough is formed. Add butter and continue to beat on low speed until a smooth and elastic dough is formed.
- Transfer dough to a lightly floured bowl and leave aside covered with a piece of cling film for 40 minutes or until doubled in size.
- Roll out both dough (A) and (B) separately. Place dough (B) on the tabletop. Lightly brush all over with a little canola oil. Sprinkle with icing sugar, raisins and apricot. Place dough (A) (plain dough) on top. Use a rolling pin to roll over lightly.
- Cut the layered dough into 2cm wide strips. Put the individual strips on the tabletop. Cut straight between the 2cm strip into two, leaving about 1/3 portion uncut at the end. Start to roll up from the uncut end until you come to the cut-side. Wrap round tightly into a neat roll. Sit the roll in a paper case and place in a muffin pan. Put the muffin pan in a warm place covered lightly with cling film and leave aside to proof for 30-35 minutes or until doubled in size. Brush with glaze. Bake in preheated oven at 190°C for 20-25 minutes or until golden.
