Directions

1Place both flour, yeast, sugar, salt, milk & water in a stand mixer using hook attachment & knead till it forms a dough. Add Nuttelex and continue to knead the dough until it is smooth and elastic. Place dough in a lightly greased bowl, cover with a cling wrap and prove for 1 hr or until doubled in size.

2Punch the dough to release trapped air. Divide dough into 7 equal portions and shape each into balls. Cover with cling wrap.

3Take out the 1st dough. Sprinkle some flour around the dough. Use a rolling pin and roll out till to a thin layer of about 24cm in diameter. Spread 10g of Nuttelex onto the dough.

4Take out the 2nd dough. Repeat the same step as the 1st dough.

5Gently lay the 2nd dough on top of the 1st dough & spread 10g of Nuttelex onto the dough

6Repeat the same 5 & 6 steps for the subsequent 5 doughs. But keep the last dough unbuttered.

7Using a lightly floured rolling pin, roll out the 7 layered doughs a little thinner. Spread the last 20g of Nuttelex onto the top dough. Sprinkle brown sugar, cinnamon powder & cranberries evenly onto the dough. From one end of the dough, roll up firmly into a long tube shape. Cut into 6 portions, about 3 fingers thickness.

8Lay the layers part face up and use your finger to lightly flatten the individual doughs. Place in lined baking tray and cover with cling wrap to prove for 20 mins.

9Remove cling wrap. Use a brush and lightly glaze the doughs with milk. Bake at preheat oven @180 degrees for 25 mins or till golden brown. Lightly glaze golden syrup & Nuttelex mixture onto the pastry bread. Cool awhile on rack and serve warm.