Ingredients
- 2 cups plain wholemeal flour
- 1/3 cup Sanitarium Gluten Flour
- 2 cups plain white flour
- 1/4 cup sugar
- 1 tablespoon instant dried yeast
- 1 teaspoon salt
- 450 mL lukewarm Sanitarium So Good soy drink
- 1/3 cup oil
Filling
- 2 tablespoons margarine
- 1/2 cup brown sugar
- 1 cup dried fruit medley
- 1/3 cup chopped Sanitarium Pecans
Topping
- 2 teaspoons margarine, melted, extra
- 2 teaspoons sugar, extra
Method
1. Sift flours, sugar, yeast and salt into a large bowl.
2. Add combined So Good and oil. Mix well.
3. Turn dough out onto floured surface and knead for 10 minutes or until it is soft and elastic.
4. Place dough into lightly oiled bowl; cover with a clean tea-towel and let stand in warm place for 1 hour, or until doubled in size.
5. Punch down dough and knead for 1 minute.
6. Roll dough out into a rectangle about 24 × 60 cm.
7. To make Filling: Cream margarine and brown sugar together in bowl with electric mixer. Spread over dough, then sprinkle with dried fruit medley and Pecans.
8. Roll dough up from the long side, enclosing the Filling.
9. Cut roll into slices 2.5 cm thick. Place slices in lightly greased muffin tins.
10. Lightly brush with extra melted margarine and sprinkle with extra sugar.
11. Cover and allow to stand in warm place for a further 30 minutes or until doubled in size.
12. Bake at 190°C for 20–25 minutes or until cooked.
