Mix all ingredients into a well developed dough
Dough temperature: approx. 22ºC
Bulk proof: Approx. 15 minutes
Roll the dough into a slice with a thicknees of approx. 2 mm and 25 cm long Spread the filling. Roll up and put into the tin
Cut the dough on a regular way
Final proof: Approx. 40-45 minutes
Brush with egg wash Put on top some pineapple and orange pieces
Baking: Approx. 15 minutes at 220ºC
Cover the top with apricot jelly