Using a large sieve, sift the flour, sugar, and baking powder into a large mixing bowl. Add the Flora Buttery and rub into the flour using your fingertips - until it’s evenly mixed in. In a jug, whisk together the milk and egg, and pour into the dry ingredients. Using a wooden spoon, mix together until you have a soft dough, then tip it out onto a floured bench and knead for 10-20 seconds, however don’t over knead otherwise it will become too elastic.

 

Take the dough and cut it into two equal pieces, or shape it into a square. Then using a rolling pin, roll out each dough piece on a floured bench to a square measuring approximately 25cm by 25cm. Whisk the egg and water together to make an egg wash. Spread half of the filling evenly on top of each dough sheet, leaving about 1cm free at the bottom edge.

 

Brush the bottom edges with the egg wash, and then tightly roll up the dough sheet, starting at the top to achieve a Swiss roll or pinwheel shape log, 25cm in length. Repeat the filling, egg-washing and rolling process with the other sheet.

 

Using a large sharp chef’s knife make a single lengthways cut down the middle, right the way through down one roll. Take the two strands, one in each hand, with the cut side of each strand facing towards you, twist them around each other and press the ends firmly together. Place onto a baking tray.

 

For the second scroll, cut in to 10 equal pieces and place cut side down onto a tray either batched together or as single portions.

 

Brush with egg wash and allow them to rest for 5-10 minutes on the bench before baking. Bake in a preheated oven set at 210°C and bake for approximately 30-35 minutes or until baked. Remove from the oven and place on a cooking rack to cool.