• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 300g high protein flour
  • 60g superfine flour
  • 2 tbsp milk powder
  • 2 tsp bread improver
  • ¼ tsp salt
  • 60g castor sugar and 1tsp castor sugar
  • 11g instant dried yeast
  • 110g lukewarm water
  • 30g butter
  • 110g lukewarm fresh milk
  • Topping
  • 10g melted butter
  • 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

Instructions

  1. 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.
  2. Add the frothy yeast mixture to the dry ingredients. Add butter and lukewarm milk to mix into a soft and pliable dough.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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