-
1
Knead all ingredients for the bread dough except for the puff pastry.
-
2
Let the dough rise (first rising).
-
3
Punch out the air from the dough, and let rest for 15 minutes.
-
4
While that's going on, soak the dried fruits in hot water to reconstitute.
-
5
Take out the frozen puff pastry from the freezer to soften a bit.
-
6
Dust your work place.
-
7
Using a rolling pin, stretch out the bread dough really gently.
-
8
Fold in the puff pastry.
-
9
Roll out the dough to sandwich the puff pastry.
-
10
Fold the bread dough, making sure not to trap any air.
-
11
Turn it 90 and fold.
-
12
Fold in the edges.
-
13
Repeat for 5 to 6 times.
-
14
Fold the top and bottom.
-
15
Roll it out again until it's about 3 x 15 cm.
-
16
Evenly spread out the melted butter.
-
17
If there are any leftovers, don't throw them out.
-
18
Sprinkle tones of cinnamon and sugar.
-
19
Drain the dried fruits and place them on top (don't put any on the seams).
-
20
Roll it up.
-
21
Divide int 12 portions.
-
22
Place them in muffin liners if you have any.
-
23
Cover with a sheet of damp kitchen paper.
-
24
Let it rise for 40 minutes at 25 to 30 C (second rising).
-
25
When it doubles in size, brush any leftover melted butter on top.
-
26
Bake in oven for 15 minutes at 180C to finish.
-
27
Please adjust cooking time to your oven.
