Filling Roll by shireen

                             Filling Roll

Dough

3 cups flour

1/4 tsp salt

4 Tbsp castor sugar

3 Tbsp butter - melted

2 Tbsp milk powder

1 egg

2 tsp instant yeast

Luke warm water - as required

Filling

1 cup strawberry Jam* + 2-3 drops red food colouring - mix well.

1 egg beaten - for brushing

Mix all dough ingredients and mix with Luke warm water - enough to make a soft dough. Rub a bowl with oil, and add dough. Rub a little oil on top of dough. Set aside to rise until dough has doubled (about 45 mins).

Once dough has risen, roll out dough to a long rectangular shape. Spread jam over dough leaving 1 inch at the top of dough with no jam. Roll dough from end closest to you, away from you until rolled to top (like a Swiss roll). Cut roll in 1 inch pieces using a bread/serated knife.

Preheat oven to 190 degrees.

Place each piece of dough on their side (so swirl of jam is showing) into a cupcake pan, place plastic bag over them so no air gets to them as they rise for another 30 mins.

Once they have risen again, remove bag and using clean kitchen sissors snip in centre if dough, then repeat in other direction so a cross is made. Brush well with beaten egg, and cook for about 20 minutes at 190 degrees.

Allow to cool for 5 minutes before removing from pan, and enjoy warm or at room temperature.

Enjoy

*you could replace jam with Nutella for a choc flavour - why not add some chopped toasted hazelnuts or almonds for a surprising crunch!!