Morning Magpie Pinwheels

Dough

7 cups flour

1 cup white sugar pinch of salt

1cup of tepid water 1½ tbsp active yeast ½ cup soy milk ¼ cup of canola oil

Cinnamon Mix:

5tbsp of margarine ½ cup of soft

brown sugar

5tsp of cinnamon icing sugar to dust

Method:

Dough:

Dry Mix: Combine 5 cups flour, 1-2 cups white sugar and a pinch of salt. Wet Mix: Combine 1 cup of tepid water, 1-2 cups white sugar, 1½ tbsp active yeast. Dissolve, and leave for 10-15mins until yeast starts to bubble/activate. Once activated add ½ cup soy milk and ¼ cup of canola oil. Combine dry into wet, and mix well. Let sit for another 10-15mins. Knead in 2 cups of flour, until a soft springy dough forms. Add more flour if needed. Cover with clingfilm and rest for another 10-15mins, then place in fridge overnight.

Cinnamon Mix: In a medium microwave safe bowl add: 5tbsp of margarine, ½ cup of soft brown sugar, 5tsp of cinnamon. Heat for 30 seconds, and whip together to form a buttery spread.

Rolling + Baking: Pre heat oven to 180°C. Flour the bench top, and roll the dough out in a rectangle, for the height of 3-4cm. Spread your cinnamon mix all over. Roll the dough tightly towards you, creating a long log on your bench. Slice into rounds, about 3cm tall. Place onto a baking papered oven tray, leaving around 3cm gap between each one. Place in the oven, checking after 15mins and rotating if necessary. It should take between 15-25mins until cooked. Let cool, dust with icing sugar.