Step 1

Place the prunes, dates and currants in a large bowl. Pour over enough warm water to cover the fruit. Stir in orange zest and juice and allow to soak overnight or for at least 2 hours. Drain the fruit well before making the dough.

Step 2

For the dough, combine the yeast and milk and set aside for 5-6 minutes until frothy. Place the flour, sugar and 1/2 tsp fine salt in the bowl of a stand mixer with the dough hook and mix to combine.

Step 3

Add the eggs to the yeast and milk mixture and stir to combine, then pour into the flour mixture and knead on medium speed until the mixture forms a smooth dough. In 2 batches, add the butter, ensuring the first batch is fully incorporated before adding the next. Knead on low for about 3-4 minutes until the dough becomes elastic, stretches when pulled and doesn’t break straight away. The dough will be very soft and wet. Transfer to an oiled bowl and cover loosely with a tea towel. Stand for 2 hours or until doubled in size.

Step 4

Combine the brown sugar and cinnamon in a small bowl and set aside. On a well- floured work surface, tip out the dough and sprinkle the top with more flour. Roll the dough out to a 2cm thick, 30cm x 40cm rectangle. Sprinkle the surface with a light layer of brown sugar and cinnamon mixture, leaving a 1cm border along the top long side.

Step 5

Scatter the drained soaked fruit evenly over the sugar. Starting from the lower long side, roll the dough up evenly, making sure it’s not too tight so the fruit remains within the dough.

Step 6

Cut the rolled dough into 8 equal pieces and place in a greased 20cm x 30cm lamington pan. Cover and allow to proof for about 1 hour or until dough pieces double in size. Preheat oven to 170°C.

Step 7

Brush the tops of the scrolls with a small amount of milk and sprinkle with remaining brown sugar and cinnamon mixture. Bake for 30-35 minutes or until golden and hollow sounding when tapped on top.

Step 8

Meanwhile, place the caster sugar in a small saucepan with 60ml water and bring to the boil. Remove from heat and keep warm. Remove the scrolls from the oven and brush with sugar syrup. Stand for 5 minutes before serving.