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.
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.
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.
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.