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Recipe From
Jamie Magazine
By Filipe Martin's
Tap For Ingredients
Method
For the dough, melt the butter, beat the egg and juice the orange, then mix all the dough ingredients (except the milk) in a bowl, adding up to 75ml of milk little by little, until the mixture forms a smooth and relatively stiff dough.
Let it rest for 15 minutes while you preheat the oven to 185ºC/gas 4½, then roll the dough out into a very long, thin rectangle, about ½cm thick, 50 to 60cm long and 10cm wide.
For the filling, mix the sugar and spices together and sprinkle over the dough. Melt and drizzle the butter over, and make into a roll, rolling up from one short end to the other.
Divide the dough up into 4 slices and place on a parchment-lined baking tray.
Combine the glaze ingredients in a small pan over a medium heat and bring to the boil.
Spoon a little glaze over the dough and bake for about 40 minutes, basting with more glaze a couple of times, until golden, risen and sticky. Your folar may spread a little, but will still be delicious.