|
Method:
Blend the yeast with 5 ml/1 tsp of the
sugar and a little of the milk and leave in a warm place for 20
minutes until frothy. Mix the flour and salt in a bowl and make a well
in the centre. Mix in the yeast mixture, the remaining sugar and milk,
the melted butter or margarine and the egg and mix to a smooth dough.
Knead until elastic and no longer sticky. Place in an oiled bowl,
cover with oiled clingfilm (plastic wrap) and leave in a warm place
for about 1 hour until doubled in size.
Roll out the dough on a lightly floured surface to a 30 x 40 cm/12 x
16 in rectangle. Mix together the filling ingredients except the egg
yolk and work until smooth, then spread down the centre one-third of
the dough. Cut slashes in the outside two-thirds of the dough from the
edges at an angle towards the filling at about 2 cm or 3/4 in
intervals. Fold alternate left and right strips over the filling and
seal the ends together firmly. Place on a greased baking (cookie)
sheet, cover and leave in a warm place for 30 minutes until doubled in
size. Brush with egg yolk and bake in a preheated oven at
190°C/375°F/gas mark 5 for 30 minutes until golden brown.
|
