ICED CINNAMON SNAIL ROLLS Create your own cakeshop fragrance with this traditional recipe. Prepare Sunday snails on Saturday night, to the stage where you've rolled up the dough into a log, and refrigerate. In the morning, after slicing, the rolls will just take a little longer than usual to rise. DOUGH 2 x 7g sachets dried yeast 1/4 cup lukewarm water 1 cup milk 125g unsalted butter, cubed 4 cups plain all-purpose flour A pinch of salt 1/4 cup sugar 2 eggs, lightly beaten 1/3 cup currants 1/3 cup sultanas 80g unsalted butter, melted 3/4 cup firmly packed brown sugar 1 tablespoon ground cinnamon ICING 1 cup confectioners' sugar 1 tablespoon warm water 1/2 teaspoon vanilla essence

To make the dough, dissolve the yeast in the warm water, in a small bowl. Place milk and cubed butter in a medium saucepan and heat until butter is melted. Sift flour and salt into a large mixing bowl. Add sugar and stir to combine. Make a well in the center and add eggs, and milk and yeast mixtures. Stir until a dough forms.

Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, working in extra flour if dough is too sticky. Add the currants and sultanas during the last 2 minutes of kneading. Turn the dough into a large, lightly greased bowl and cover loosely with plastic wrap. Keep the bowl in a warm place and let the dough rise for 30 minutes to an hour, or until the dough has doubled in size.

Punch the dough down and turn out onto a lightly floured bench. Roll it into a 9 x 24 inch rectangle. Brush generously with the melted butter, reserving some for later, and sprinkle brown sugar and cinnamon evenly over the surface.

Roll the dough up from the short end, swiss-roll style, to make a log. Cut the roll, seam-side down, into 3/4-inch thick slices and place on baking trays that have been lightly greased, leaving 5/8-inch between each slice. Brush the tops of the rolls with the remaining butter. Cover loosely and leave to rise until doubled.

Preheat oven to 350°F. Bake rolls for 20-30 minutes. Remove from the oven, allow to cool on a rack for 10 minutes, and drizzle with icing.

To make icing, place icing sugar, warm water and vanilla in a mixing bowl and stir until smooth. Add extra water if the icing is too thick to drizzle.

Makes 12.

Bills - Breakfast, Lunch + Dinner, Bill Granger