Fruity Nutty Cinnamon Roll
300g high protein flour
100g plain flour
2 small eggs
1/4 tsp salt
1/4 tsp bread improver
1 1/2 tsp instant yeast
160ml UHT milk
1 egg, lightly beaten
Cinnamon sugar (mix):
4 tbsp icing sugar
1 tsp ground cinnamon
20g pecans, coarsely chopped
20g almonds, coarsely chopped
Combine ingredients (A) and (B) in a mixing bowl and knead with a dough hook in the electric mixer on slow speed for two minutes. Continue to knead on medium speed for two more minutes.
Add butter and knead on slow speed for two minutes and on medium speed for six to eight minutes until the dough is smooth and elastic.
Place dough on a lightly-floured basin. Cover with cling film and allow to prove for one hour.
Place dough out onto a lightly-floured surface. Flatten with a rolling pin into a 22cm x 25cm rectangle. Spread beaten egg on top and sprinkle cinnamon sugar. Add the raisins and chopped nuts. Roll up tightly.
Cut into 2.5cm slices. Place in a greased round tin. Cover and allow to rise in a warm place for 30 to 45 minutes until double in size.
Bake in a preheated oven at 180°C for 20 to 25 minutes or until golden brown.
Remove the cinnamon rolls from the tin and brush them on top with butter. Cover with a tea towel and leave aside to cool. If you like, you can sieve icing sugar on top.