How to make it

  • In bowl of standmixer, combine flours and milk and mix on low speed (2) for about 2 minutes or just long enough to moisten all the flour and obtain a shaggy dough. Scrape down hook and bowl, cover bowl and leave dough to rest 20 - 30 minutes. This is the autolysing part.
  • While dough is mixing, combine yeast, sugar and water in a separate small bowl and stir and break up yeast with spoon until mixture is smooth and creamy and sugar and yeast have dissolved. Set aside for 20 minutes or so. Mixture should be foamy and slightly risen.
  • Add the salt and butter or oil to the dough in the mixer bowl and mix on speed 2 until salt and butter are incorporated (about 2 minutes). Pour in the yeast mixture and continue to mix (or knead) for 8 - 10 minutes.
  • Scrape dough out of bowl onto a lightly oiled clean surface and lightly grease hands. Grease inside of mixer bowl. Form dough into a neat and smooth ball and put seam side down into bowl. Cover and leave to rise for about 1 1/2 hours or until slightly more than doubled.
  • Line a baking tray with baking parchment.
  • Turn dough out of bowl onto lightly oiled surface. Dough will deflate by itself, there's no need to "knock down". Gently stretch and pat into a more or less even rectangle of 40 cm (16 in) by 30 cm (12 in) and allow dough to rest briefly while you prepare filling.
  • Combine the filling ingredients in a roomy bowl and stir only until smooth and well combined. Spread mixture evenly over dough right up to the edges. Beginning at longer edge closer to you, roll up dough as for a Swiss (jelly) roll. If you like neat, flat spirals, roll loosely. If you like upward spiralling centres (like mine) which resemble snail shells, roll up more tightly.
  • Pinch seam to seal and roll until seam is down. Gently neaten roll so it is evenly thick from end to end, bearing in mind to keep roll loose if you want flat spirals. Slice with a sharp serrated knife, sharp scissors (my choice) or unused, unflavoured dental floss into 15 even slices.
  • Gently lift and arrange slices cut side up and close together, on baking tray. Cover tray loosely with a clean napkin or large sheet of plastic. Leave to proof until there are no longer spaces between the rolls and they have risen slightly above the rim of tray (about 30 minutes)
  • Preheat oven at 190 C (375 F) 10 minutes into proofing so oven has 20 minutes to warm up).
  • Bake rolls for 25 minutes or until golden. If your oven heats unevenly (mine does) gently turn tray around 15 minutes into baking. Remove from oven when done and transfer rolls to a cooling rack. When rolls are no longer warm, stir together icing ingredients and drizzle across rolls. Allow icing to set before pulling off rolls.

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