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You may use package bread mix to save time in this
diabetes recipe.
Jiffy Pinwheel Buns (Serves 4)
Ingredients
- 150 g dried mixed fruit
- 170 ml unsweetened apple juice
- 275 g package bread mix
- 250 ml milk, warmed
- a little flour
- 1 tsp ground cinnamon
Preparation
- Place the fruit in a saucepan with the apple juice and bring
to a boil. Reduce the heat and simmer for 10 minutes, or
until the juice has evaporated, shaking the pan frequently
towards the end of cooking to avoid burning. Set aside to
cool slightly.
- Grease a 22.5 cm square pan.
- Make up the bread mix following the package instructions,
using the milk instead of water. Knead the dough until
smooth and elastic, then roll it out on a lightly floured
surface into a 22.5-25 cm square.
- Mix the cinnamon into the fruit, then spread it over the
dough, leaving a clear gap all around the edge. Dampen the
edges of the dough. Roll the dough from one side, like a
Swiss roll.
- Use a sharp knife to cut the roll into nine even slices,
then place these, cut sides up, in the greased tin. Cover
loosely with oiled plastic and leave in a warm place until well
risen - the dough should be doubled in thickness and this will
take some considerable time.
- Meanwhile, preheat the oven at 220oC/gas mark 7.|
- Bake the rolls for 20-30 minutes, until browned and firm.
Allow to cool in the baking tin for 15 minutes, then transfer
them to a wire rack.
- The pinwheels are delicious served warm.
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