Assorted Breakfast Pastries

Mix together the dry ingredients in a mixing bowl. Oil a large bowl.

Make a well in the centre and add the milk and egg. Mix to a smooth, slightly sticky dough. Knead for 1 minute, using a little flour, until just smooth. Put into the oiled bowl, cover with oiled cling film and leave to rise in a warm place for 1 hour until doubled in size.

Pat or roll out the dough on a floured surface to a 40 cm x 20 cm| 16" x 8" rectangle.

Place the butter between 2 sheets of clingfilm and roll into a 20 cm x 10 cm| 8" x 4" rectangle. Lay the butter in the centre of the dough. Fold the dough over the top, bottom and then sides, until the butter is completely hidden. Press the edges down.

Roll the dough out to a 50 cm x 30 cm|20" x 12" rectangle. Turn the dough 90 degrees, then fold the right third over and the left third over that. Repeat the rolling and folding 3 times, chilling for 15 minutes after each roll.

After the final rolling, cut the dough crossways into 3 pieces.

Grease 2 large baking trays.

For the apricot filling: combine all the ingredients and spread evenly over 1 strip of dough. Roll up along the long side and cut into 2.5 cm|1" slices.

For the sultana filling: beat together the sugar, cinnamon and butter until blended. Stir in the sultanas. Spread over 1 strip of dough. Roll up along the long side and cut into 2.5 cm|1" slices.

For the raisin filling: beat together the sugar, spice and butter until blended. Stir in the raisins. Spread over 1 strip of dough. Roll up along the long side and cut into 2.5 cm|1" slices.

Place the pastries on the baking trays and leave in a warm place to rise for 30 minutes until puffy and doubled in size.

Heat the oven to 180C, 350F, gas 4. Brush the pastries with beaten egg and bake for about 20 minutes until golden and risen. Place on a wire rack to cool.