This recipe is best with
Recipe Ingredient
- 60g sugar
- 3/4 tsp salt
- 1 egg
- 75g butter
- 1/8 tsp egg and milk-flavoured essence (optional)
- 50ml UHT milk, chilled
- (B):
- 200g high protein flour (bread flour)
- 50g plain flour
- 1 tbsp instant yeast
- 1/8 tsp bread improver
- 1 egg, lightly beaten
- 30ml milk
- Cinnamon Sugar (mix together):
- 1/2 tsp icing sugar
- 1/4 tsp cinnamon powder
- Topping:
- 25g almond nibs*
- 25g chopped walnuts
- 25g sultanas
- Glaze (mix together):
- 50g icing sugar
- 1 to 2 tbsp water
- * Almond nibs are also known as chocolate nibs and they are roasted cocoa beans removed from their husks and broken up into small bits. They add a chocolatey flavour to baked items. They may be obtained from baking or cooking specialty shops. i
Instructions
- Combine (A) in a bowl using a beater to mix well. Fold in (B) and cream at a slow speed then turn to medium speed. Add milk (25 to 30ml) to dough. Knead till dough is smooth and elastic.
- Grease a basin lightly with corn oil. Put dough in and cover the basin with cling film plastic and leave in a warm place to allow dough to rise to double its size for about 30 to 35 minutes.
- After dough has risen, flatten with a rolling pin. Sprinkle some flour on a table and roll out dough. Brush dough all over with beaten egg. Sprinkle evenly with cinnamon sugar (which you can also buy ready-made) and top up with almond nibs, chopped walnuts and sultanas.
- Roll up like a Swiss Roll. Tighten up as you roll. Cut into 2cm rounds and place on greased trays and leave aside to rise until the rolls have doubled in size. Bake at 190 degrees C for 15 to 20 minutes.
- Immediately after baking, brush rolls with glaze and leave to cool and harden.
