Dissolve the tspn sugar in the milk
Put flour salt, sugar and yeast in a large bowl
Rub in 1.5oz of the butter
Add the milk and beaten eggs and mix well ( an electric mixer with dough hook is best )
You may need to add a little more milk
Cover the bowl and rest in fridge for 10 minutes
The remaining butter needs to be worked and formed into an oblong
Roll the dough out on a floured surface so it's twice the size of the butter
Put the butter in the middle of the dough and bring over the pastry to cover it
Seal the sides and roll it till its 3 times as long. Turn the dough , fold and roll again 3 more times. Rest dough for 10 minutes between each rolling
Beat the filling ingredients together and spread over your dough
Roll it up then cut slices about 1" thick
Place slices on a prepared tray and allow to prove for 20-30 minutes
Brush with egg and bake for about 15 minutes
Drizzle with glacé icing when cooled
Ingredients
Directions
Dissolve the tspn sugar in the milk
Put flour salt, sugar and yeast in a large bowl
Rub in 1.5oz of the butter
Add the milk and beaten eggs and mix well ( an electric mixer with dough hook is best )
You may need to add a little more milk
Cover the bowl and rest in fridge for 10 minutes
The remaining butter needs to be worked and formed into an oblong
Roll the dough out on a floured surface so it's twice the size of the butter
Put the butter in the middle of the dough and bring over the pastry to cover it
Seal the sides and roll it till its 3 times as long. Turn the dough , fold and roll again 3 more times. Rest dough for 10 minutes between each rolling
Beat the filling ingredients together and spread over your dough
Roll it up then cut slices about 1" thick
Place slices on a prepared tray and allow to prove for 20-30 minutes
Brush with egg and bake for about 15 minutes
Drizzle with glacé icing when cooled