• Prep Time 100 minutes
  • Cook Time 25 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

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


  1. 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.
  2. Cover dough with a damp tea towel and set aside for 40 minutes or until doubled in bulk.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake at 190°C for 20-25 minutes or until well risen.
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