for 16 pieces

Yeast dough

350 g	white flour
2 tbsp	sugar
1 tsp	salt
½ parcel	dry yeast
50 g	butter, soft
1 ½ dl	milk
¼ dl	water

To shape

80 g	butter, soft
50 g	red currant jelly
20 g	sugar
2 tsp	cinnamon
2 tbsp	raspberry crumble
4 tbsp	shelled ground almonds

Glaze

50 g	icing sugar
2 tsp	lemon juice
2 tsp	red currant jelly

How it's done

Yeast dough

Mix the flour, sugar, salt and yeast in a bowl. Add the butter, milk and water, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

Combine the butter, jam, sugar, cinnamon, raspberry crumble and almonds. On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll up the dough from the long edge. Without exerting pressure, cut into approx. 3 cm slices using a bread knife, place in the prepared tin, cover and leave to rise at room temperature for a further 30 mins.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove, allow to cool slightly.

Glaze

Mix the icing sugar, lemon juice and jam, spread the glaze over the cinnamon rolls and leave to cool on a rack.

Show complete recipe