2 cups plain flour
1/4 cup white sugar
1/4 cup raisins
2 tsp baking powder
3/4 tsp bicarb soda
1/4 tsp salt
1 cup yoghurt
1/4 cup rice bran oil
2 tsp butter, melted
For the filling:
1/4 cup firmly packed light brown sugar
2 Tbsp finely chopped walnuts
3/4 tsp ground cinnamon
1/4 cup white sugar
1/4 cup raisins
2 tsp baking powder
3/4 tsp bicarb soda
1/4 tsp salt
1 cup yoghurt
1/4 cup rice bran oil
2 tsp butter, melted
For the filling:
1/4 cup firmly packed light brown sugar
2 Tbsp finely chopped walnuts
3/4 tsp ground cinnamon
- Preheat oven to 220 C. Grease shallow 23 cm square tin with butter.
- To prepare filling, combine brown sugar, walnuts, and cinnamon in a small bowl. Mix well.
- In a large bowl, sift flour; add white sugar, raisins, baking powder, bicarb soda and salt. Stir well. Add yoghurt and oil, stir until a dough forms. On a lightly floured surface, knead dough 8 to 10 times. Roll dough into a 25 x 30 cm rectangle.
- Brush dough with butter; sprinkle filling over dough. Starting with a long edge, roll dough Swiss-roll-style into a log. Pinch seam to seal. Cut into twelve 2/5 cm slices. Place rolls, cut side up, slightly touching, in three rows in prepared tin.
- Bake until lightly golden, 15 to 17 minutes. Cool for 10 minutes, then turn out. Serve warm.