• 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):
  • 250g high-protein flour
  • 70g superfine flour
  • 7g instant yeast
  • 1/8 tsp bread improver
  • 15g milk powder
  • 3g salt
  • 60g castor sugar
  • (B):
  • 1 small egg, lightly beaten
  • 150ml lukewarm water
  • (C):
  • 60g cold butter
  • (D):
  • 15g butter, diced
  • 2 tsp cinnamon powder
  • 2 tbsp strawberry pie filling
  • (E):
  • 15g walnuts, coarsely chopped
  • Glaze (stir together to mix evenly):
  • 1 tbsp beaten egg yolk
  • 2 tbsp milk


  1. Sift the high-protein and superfine flours together. Combine with the rest of ingredients (A) in a mixing bowl. Add egg and lukewarm water. Mix, with an electric mixer fitted with a dough hook, until a dough is formed.
  2. Add butter. Knead until dough is soft and pliable.
  3. Remove dough to a lightly floured bowl. Cover with a piece of cling film and leave aside in a warm place for 40-45 minutes or until doubled in size.
  4. Place dough on a lightly floured table top. Roll out in into a rectangle 0.5cm thick. Spread liberally with diced butter and sprinkle with cinnamon powder. Spread with strawberry pie filling.
  5. Roll up tightly, Swiss Roll style, into a long cylinder. Cut into 5 cm width. Arrange the cut rolls in a greased chiffon pan.
  6. Place the chiffon pan into a big loose plastic bag and tie up with string. Leave aside to proof for 35-40 minutes or until doubled in size.
  7. Bake in a preheated oven at 190°C for 5 minutes. Remove and brush with glaze. Sprinkle with chopped walnuts.
  8. Continue to bake for a further 15-20 minutes or until golden and well risen.

You may also like

Leave a Reply

Your email address will not be published.