Ingredients

Method

• 650 g cake flour, plus extra for dusting
• 2 T instant yeast
• 1 t salt
• 1 T white vinegar
• 235 ml milk
• 115 g butter
• 100 g sugar
• 2 large free-range eggs
• 60 ml warm water
• 370 g Bon Maman strawberry preserve
• 2 T honey

Method

Ingredients

1. Combine flour, yeast and salt in a large mixing bowl, make a well in the centre and set aside.

2. Mix the vinegar and milk together and set aside to curdle. Melt the butter in a large microwavable bowl, add the sugar and mix well. Heat the milk mixture in the microwave for 1 minute, pour into the butter mixture and whisk to combine. Whisk in one egg at a time until well combined.

3. Pour into the flour and mix with a wooden spoon until just combined. Add 30ml of the warm water to the dough and mix then add the rest of the warm water if needed. Once the sticky dough comes together, place in a lightly oiled bowl, cover with a damp cloth and set aside in a warm place to rise for 45 minutes.

4. Once the dough has risen, generously flour a dry clean surface and shape the dough into a rectangle. Sprinkle a bit of flour over the top and roll out into a 1cm thick rectangle.

5. Preheat the oven to 170C.

6. Evenly spread the dough with the Bon Maman strawberry preserve. Slowly roll the dough up from the longer side.

7. Using a serrated knife cut the dough into 24 slices. Place each slice into a lined baking tin leaving a 1cm gap between each roll.

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8. Lightly cover the sliced rolls and place in a warm place to prove for 10 minutes. Bake for 25 minutes, remove rolls from oven and glaze with heated honey. Serve with thick cream cheese.