- 2 sachets of instant yeast (14-15g)
- 400g Strong White Bread Flour
- 200g Plain Flour
- 2 Egg Yolks
- 250ml Lukewarm Milk
- 50g Melted Butter
- 1Tbsp Sugar
- 1/4 tsp Salt
- 150g Very Soft Butter
- 50g Brown Sugar
- 1Tsp Cinnamon
- A Handful of Sultanas (optional)
- 2 Cups of Icing Sugar
- 1 Tblsp Melted Butter
- 1/4 Tsp Cinnamon
- 1/2 Tsp Vanilla Extract
- Water to Mix
- In a jug mix the yeast, warm milk and tablespoon of sugar. Leave to froth for 10 minutes if you have time then add the melted butter and egg yolks.
- Mix this into the flours, with the salt.
- Knead for 5-10 minutes on a floured surface.
- Put in a large bowl with a plate on top and leave in a warm place until doubled in size (1-2 hours)
- Knock down and flatten out until it's about the size of a large baking tray.
- Slather with the very soft 100g of butter.
- Sprinkle with the mix of brown sugar and cinnamon (and some sultanas if you fancy)
- Roll up so you have a long swiss roll type thing.
- Slice into 2" slices and place in a lined or buttered deep cake tin
- I used a 26cm Kaiser tin, with not stick foil on the base and butter on the sides.
- Allow to rise for another 1/2 hour. Tuck in any sultanas so they don't burn.
- Bake at 200c for 10 minutes
- Cover loosely with foil and bake for another 15 minutes or so.
- At this point I brush it with a little melted butter and put it back in if not quite cooked through.
- Tip out straight away (using a plate to tip it onto then back onto a 2nd plate)
- Top with the warm buttery icing and leave to cool....as long as you can bear it.
- They are still good on day two (and even better when warmed for 20 seconds in the microwave)
Let me know if you try it!