Our Christmas morning breakfast treat.
• 3 tsp dried yeast
• 200ml milk, warmed
• 80g soft butter
• 2 egg yolks
• 80g caster sugar
• ½ tsp salt
• Grated rind of a lemon and orange
• 2 tbsp rum
• 400g high grade flour
• 3 tbsp caster sugar, extra, flavoured with a vanilla pod
• 2 tbsp brandy
Filling:
• 200g walnuts, ground finely
• 150g caster sugar
• ½ tsp cinnamon
• 3 tbsp rum
• 1 tsp vanilla
• 200g apricot jam
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. 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. 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.
2. Mix all the filling ingredients together well. When the dough has risen, divide in half. Roll each out to a rectangle about 1cm-thick. 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. 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.
