Cranberry Walnut Butter Rolls

(A)
250g high-protein flour
50g superfine flour
4g salt
35g castor sugar
5g instant yeast

(B)
170ml milk
35g orange jam

(C)
40g butter

(D)
30g dried cranberries, chopped
25g toasted walnuts, coarsely chopped

(E)-mixed together
20g softened butter
10g castor sugar

Glaze
1 tbsp milk
1 tbsp beaten egg

Topping
Some almond strips

Sift the high-protein and superfine flours together. Combine with the rest of ingredients (A) in a mixing bowl and add ingredients (B). Mix with an electric mixer fitted with a dough hook, knead until a dough is formed. Add in(C) and continue to knead until dough is smooth and pliable.

Mix in ingredients (D) until well combined. Cover dough with a damp tea towel and leave aside in a warm place for about 40-45 minutes to rise until doubled in bulk.

Remove dough onto a lightly floured table-top and punch down the dough. Roll out into a flat rectangular sheet of about 0.5cm thickness. Brush with butter mixture (E). Roll up like a Swiss Roll and tighten up slightly. Cut into 3cm widths and arrange the pieces in paper cups.

Leave aside to proof for about 35-40 minutes or until the rolls have doubled in bulk. B rush lightly with glaze and sprinkle with almond strips. Bake in a preheated oven at 150 degrees C for 20-25 minutes or until golden or well risen.