Orahnjace

Getty Images

Our Christmas morning breakfast treat.

Ingredients

3 tsp	Active dried yeast
200 ml	Milk, warmed
80 g	Butter, soft
2	Free-range egg yolks
80 g	Caster sugar
½ tsp	Salt
1	Lemon, Grated rind
1	Orange, Grated rind
2 Tbsp	Rum
400 g	High grade flour
2 Tbsp	Brandy
3 Tbsp	Caster sugar, extra, flavoured with a vanilla pod

Ingredients

150 g	Caster sugar
200 g	Walnuts, ground finely
½ tsp	Cinnamon
200 g	Apricot jam
1 tsp	Vanilla
3 Tbsp	Rum

Directions

1. Dissolve the yeast in the milk and set aside for 5 minutes until frothy. Whisk the butter, egg yolks, 80g sugar, salt, lemon and orange rind and rum until well combined.
2. Add the milk and yeast, and mix well. Add to the flour and stir, then turn onto a board and knead until a soft, glossy dough forms - about 10 minutes.
3. Place in a large bowl, cover and leave to rise in a warm place until doubled in size (1-2 hours). Preheat oven to 180C.
4. Mix all the filling ingredients together well. When the dough has risen, divide in half. Roll each out to a rectangle about 1cm-thick.
5. Spread half of the filling onto one of the pieces of dough, covering half of the dough down one of the long edges across to the middle.
6. Roll the rectangle tightly to form a sausage shape, starting from the long edge with the filling. Repeat with the rest of the dough and filling.
7. Line a baking tin (approx. 33cm x 22cm) with baking paper and butter. Place both rolls seam-side down in the tin, with a gap between them to allow for expansion.
8. Cover with a cloth and leave in a warm place until doubled in size and the dough springs back when lightly touched (1-2 hours).
9. Bake for 15 minutes at 180C before reducing the temperature to 150C for 30 minutes, or until well-browned and cooked through.
10. Five minutes before the end of the cooking time, brush the rolls with the brandy, sprinkle with the extra sugar and return to the oven. Cool in the tin before turning out.