Ingredients

• 3½ cups plain flour
• 1 teaspoon salt
• 2 tablespoons raw sugar
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon
• 7 g sachet dry yeast
• 1 teaspoon bread improver (optional)
• 1 teaspoon olive oil
• ½ cup low-fat milk, at room temperature
• ¾ cup warm water

Cinnamon filling:

• ½ cup brown sugar, extra
• 2 teaspoons cinnamon, extra
• 1½ cups mixed dry fruit
• 4 tablespoons margarine

Method

1. Combine flour, salt, sugars, yeast and bread improver in a large bowl.
2. Make a well in the centre.
3. Add oil, milk and water.
4. Mix with a wooden spoon, then gather dough into a ball and turn out on a lightly floured surface.
5. Knead for 10 minutes, or until dough is smooth, reflouring the surface, if required.
6. Lightly spray a large bowl with oil, and place dough in bowl.
7. Cover with a clean tea towel.
8. Leave in a warm place for 1 hour, until much increased in size.
9. Preheat oven to 180°C (350°F).
10. Lightly grease two large baking trays.
11. Knead dough again on a floured surface for 1 minute.
12. Roll out to a rectangle (~35 x 25 cm), about 1 -cm thick.
13. Combine filling ingredients and spread over dough, leaving a 2-cm border along one long side.
14. Roll up dough, starting from opposite side to bare edge.
15. Cut in 2-cm slices with a sharp knife.
16. Arrange slices on trays, close together with 'ends' on the inside so they don't unroll.
17. Bake for 20-25 minutes, until browned.
18. Cool on trays.