For the dough
400 grams strong white bread flour
200 grams plain flour
250 ml lukewarm milk
50 grams butter (melted)
2 sachets of instant yeast (about 15 grams)
2 egg yolks
1 tablespoon sugar
½ teaspoon salt
For the filling
100 grams very soft butter
50 grams brown sugar
2 teaspoons cinnamon
A handful of sultanas (optional)
For the icing
250 grams of icing sugar
1 tablespoon melted butter
½ teaspoon vanilla extract
¼ teaspoon cinnamon
2 tablespoons water
Mix the yeast, warm milk and tablespoon of sugar. Leave it for about 10 minutes to froth, and then add the melted butter and egg yolks. Mix this into the flours, with the salt. Knead for 5-10 minutes on a floured surface, or in your food mixer with a dough hook for 5 minutes. Put it in a large bowl with a plate on top and leave in a warm place until doubled in size. Knock it down and flatten out until it's about the size of a large baking tray.
Brush evenly with butter, sprinkle with the mix of brown sugar and cinnamon and the sultanas (if using), and roll the dough up so you have a long roll. Slice into 5 cm (2") slices and place in a deep cake tin (26 cm). Allow to rise for another 30 minutes. Bake at 200˚C for 10 minutes. Cover loosely with foil and bake for another 15 minutes or so. Take off the foil and bake for another 5 minutes. Remove from the oven, tip out straight away, top with the warm buttery icing (if using) and leave to cool.
