This was always a winner at my kids last school, I used to bring them in warm, making the place smell amazing. I don’t like blowing my own trumpet at all but freshly baked, still warm goods would sell out very quickly. I love baking them at home – the aroma of baking sweet bread is intoxicating.
1lb strong flour
1 – 7g sachet of yeast
Big pinch of salt
700ml Luke warm water
For the filling
100g brown sugar
1 tablespoon cinnamon
1/2 teaspoon salt
250g softened butter
1 egg for pasting over
Preheat the oven to 220 degrees C
Mix all the bread ingredients together in a bowl by hand and knead for around 10 mins until elastic or place all ingredients in a stand mixer with a dough hook and mix for about 5 mins or until the dough is elasticy (is that even a word?!!)
Once kneaded place a clean tea towel over the bowl and put in a warm place until doubled in size.
Mix all the filling ingredients together in a bowl – this should be really simple if the butter is at room temp.
When you have a brown paste put to one side
On a work top sprinkle some flour,
Manipulate the dough until you have rectangle.
Spread your butter mixture all over right up to the corners and then get the longest edge and roll like a Swiss roll to the other long edge.
Once you have a long rolled up thing beat your egg and using a pasty brush paint the egg all over giving it a golden tinge.
At this point you can sprinkle over almond flakes which are delish.
Cut into rounds about 2cm thick.
Place flat on a baking tray and leave for 20 mins to prove
Place in oven and bake for around 20 mins but please keep looking through your oven door to see – you don’t want to over cook. They need to look a golden colour.
These are delish eaten warm and make your house smell amazing!