Makes 9 medium sized pinwheels
½ cup warm milk
1 tbsp sugar
2½ tsp instant yeast
2 cups flour
1 tbsp extra sugar
½ tsp salt
1 large egg, lightly beaten
2 tbsp butter, melted
1 cup Barker’s Professional Fruit Mince
Combine the milk, 1 tbsp sugar and yeast in a small bowl. Set aside for 5 minutes or until frothy.
Combine the flour, 1 tbsp extra sugar and salt in a large bowl; make a well in the centre.
Pour the yeast mixture and egg into the well and add the melted butter. Stir until just combined.
Place on a lightly floured surface and knead for about 5 minutes or until the dough is smooth. Place the dough into a lightly greased large bowl. Cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size.
Line a 20cm round cake tin with baking paper.
Roll out the dough to a 20cm x 30cm rectangle. Spread the Barker’s Professional Fruit Mince over the dough evenly.
Roll up tightly from the longer side. Cut the roll into 9 even slices and place them into the prepared tin. Cover and leave to rise until the dough has doubled in size.
Preheat oven to 180°C. Once the dough has risen, bake the scrolls for 25 – 30 minutes, or until they are golden brown. Serve warm.