Stephanie Alexander's blueberry roly poly

STEP 1

To make the dough, sift flour and salt into a medium bowl. Make a well in the centre. Place the milk and sugar in a small saucepan over low heat. Stir until mixture is warm. Sprinkle over the yeast. Set aside for 10 mins or until frothy.

STEP 2

Whisk egg into the yeast mixture until combined. Pour into flour mixture and stir with a wooden spoon until almost combined. Use your hands to bring the dough together. Turn onto a floured surface and lightly knead until well combined. Return to the bowl. Cover and set aside for 1 hour or until the dough doubles in size.

STEP 3

Place extra sugar and lard or butter in a bowl. Whisk until combined. Grease a 20cm x 40cm baking dish. Turn out dough onto a floured work surface and shape into a rectangle about 16cm x 28cm. Lightly spread with sugar mixture. Starting from 1 short end, fold dough into thirds (fold top third over the middle third, then again over the last third). Turn dough 90 degrees and shape back into a 16cm x 28cm rectangle.

STEP 4

Transfer dough to prepared dish. Drizzle with the honey and sprinkle with blueberries. Starting from 1 long end, roll up the dough to enclose the blueberries. Pinch the ends of the log together and place seam-side down. Set aside for 30 mins to rest.

STEP 5

Preheat oven to 180°C. Pour cream over the log. Bake for 25 mins or until golden brown and puffed. Transfer to a serving platter. Cut into slices.