From the Anchor Yeast Kitchen
White Chocolate Cranberry Spirals
Prep 1 hr
Baking Time
15–20 mins
Total 1 hr 20 mins
Makes 8 White Chocolate Cranberry Spirals
easy
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By
Anchor Yeast Kitchen
Make 8 delicious White Chocolate Cranberry Spirals with our easy recipe. Baked at 180°C and ready in just 1 hour, these sweet treats feature rich white chocolate and tangy cranberries—perfect for any occasion!
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
240
g
Cake flour
( 2 x 250 ml / 2 cups )
5
ml
Salt
( 1 tsp )
40
ml
Sugar
( 4 tsp )
10
g
Anchor Instant Yeast
( 1 packet )
30
g
Margarine
60
ml
Lukewarm milk
( ¼ cup )
20
ml
Lukewarm water
( 4 tsp )
1
Large egg, beaten
30
g
Margarine, softened
10
ml
Cinnamon
( 2 tsp )
125
ml
Cranberries
( ½ cup )
120
g
White chocolate, grated
45
ml
Icing sugar
( 3 Tbsp )
5
ml
Vanilla essence
( 1 tsp )
10
ml
Water
( 2 tsp )
Method
Mix the flour, salt and sugar together in a bowl. Add the yeast and mix well with a whisk.
Melt the margarine, milk and water together in the microwave. Allow to cool down to lukewarm.
Add the liquid and the egg to the dry ingredients and mix to form a soft dough, but not sticky.
Knead the dough on a lightly floured surface, for about 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with greased plastic and allow to rest at room temperature for 10 minutes.
Filling: Combine the softened margarine with the cinnamon, cranberries and the grated white chocolate and fold into the margarine mixture.
Knock the dough down and roll out on a lightly floured surface into a 25 x 17 cm rectangle. Spread an even layer of the filling onto the dough.
Roll the dough up tightly to create a spiral roll and seal the end with your fingertips. Cut the roll into 8 equal slices.
Evenly space the rolls onto a lightly greased tray and cover with greased plastic.
Allow to rise in a warm place until double in volume, about 30 – 35 minutes.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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