• Prep Time 100 minutes
  • Cook Time 25 minutes
  • Serving For 12 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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