Recipe

• 260g bread flour
• 15g sugar
• 15g honey
• 30g dairy cream (You can use whipping cream like emborg or cooking cream like the canned nestle cream. Just don’t use non-dairy cream.)
• 130g – 150g water
• 3/4 tsp yeast
• 15g butter
• 1/4 tsp salt

Method

1. Mix all ingredients except salt and butter in a stand mixer, till a rough dough forms. About 5 min.

2. Add in salt and butter, knead till window pane. Proof covered for 1 hour.

3. Turn dough out onto counter, flatten slightly. Divide into 16 portions, about 30 g each. Roll into round doughs and rest 10 min.

4. Roll each one with your palm to a carrot shape. Repeat for all.

5. Using a rolling pin, roll out into a long strip.

6. Swissroll up and place into lined baking tin.

7. Repeat for all and proof till double in size, about 50 min. You can proof in a closed oven with a cup of warm water.

8. You can glaze with eggwash or milkwash. Bake at 165 deg C for 20 min.