FOR THE DOUGH
110-125gm Milk
25g Egg whole
250g Flour
2g Salt
38g caster sugar
25g butter, softened
5gm Yeast
FOR THE GLAZE
50g Icing sugar
60gm Water
2gm Vanilla essence (or) 5g Orange flower water
FOR THE FILLING
20g Butter melted / Pastry Cream
50g Raisins chopped
50g Chopped Tutifruity
20g Black currants
20g Light brown sugar
2g Cinnamon powder
1g Clove powder
1g Ginger powder
PROCEDURE
Dissolve the yeast in half of the milk in a machine bowl, add in the egg and remaining
dry ingredients and mix well
Knead at slow speed for 2mins and then at medium speed for 6-8mins until the dough is elastic and passes the windowpane test, cover and rest the dough in an oiled bowl for 10-15 mins
Knock back gently and roll out to a 12inch x 12inch square
Commence the filling by brushing the top with the melted butter, sprinkle the dried fruits and then the sugar and spice mixed together (leaving 1/2 inch from the edges to roll well)
Roll the dough with the filling in a swiss roll fashion and roll the ends into each other tightly, cut into 12 pieces and place in a paper-lined and sides-greased square tin
Rest for 15-25 mins until it reaches double its volume, preheat the oven to 200 deg C
Bake for 15-20 mins until golden brown, unmould and allow to cool on a wire rack,
glaze and serve
