A little cinnamon powder and icing sugar, combined
50g blueberry pie filling
15g toasted almond nibs
Glaze (beaten together):
1 egg yolk
1 tbsp milk
Sift both flours and put, with the salt and bread improver, into the bowl of an electric mixer fitted with a dough hook. Mix in milk powder and 60g sugar. Combine yeast, 1tsp sugar and lukewarm water in a small cup. Set aside in a warm place for 10 minutes or until it turns frothy.
Add the frothy yeast mixture to the dry ingredients. Add butter and lukewarm milk to mix into a soft and pliable dough.
Remove dough to a lightly greased bowl. Cover with cling film and leave in a warm place for about 40 minutes or until doubled in bulk. Punch down the dough and knead lightly.
Remove dough onto a lightly floured table top. Roll out into a flat rectangular sheet. Brush lightly with enough melted butter. Spread with a layer of blueberry pie filling. Sprinkle with combined cinnamon and icing sugar. Roll up tightly and cut into 10 equal portions.
Arrange the rolled dough in a lightly greased tray. Cover with cling film and set aside to proof for about 20 minutes or until doubled in size.
Bake in a preheated oven at 190°C for 5-6 minutes. Remove and brush with glaze. Sprinkle with almond nibs and continue to bake for another 15 minutes or until well risen.