Method

Dough

1. In a small bowl, mix the dried yeast, warm water, and honey. Set aside for 10 minutes until a foamy layer forms.
2. In a large bowl (or stand mixer), combine melted coconut oil, cinnamon, coconut sugar, and milk. Mix until smooth.
3. Gradually add the flour ½ cup at a time, mixing as you go. Incorporate the yeast mixture once partially mixed.
4. Mix on medium-high until a soft, tacky dough forms. Add more flour if needed - dough should be soft, not sticky.
5. Transfer dough to a floured surface and knead for 1 minute. Shape into a ball, lightly grease your mixing bowl, and return the dough.
6. Cover with cling wrap and a tea towel, then let rise in a warm place for at least 1 hour, or until doubled in size.

Filling

7. Combine all almond filling ingredients in a bowl and mix until a smooth, spreadable paste forms. Set aside.

Assemble

8. Place the risen dough on a well-floured surface. Roll into a large rectangle (approx. 5mm thick) and spread the almond filling evenly over the dough.
9. Fold the dough like a book in half, aligning the edges (trim uneven sides with a knife or pizza cutter if needed).
10. Cut the folded dough into 4 cm strips. Cut 3 slits in the middle of each strip, leaving edges intact.
11. Twist each strip and roll into a spiral. Place on a lined baking tray. Repeat for remaining dough.
12. Brush with beaten egg, sprinkle with flaked almonds, and top with frozen berries. Set aside to rise for 20–30 minutes.

13. Preheat the oven to 180°C. Bake for 15–20 minutes, or until golden brown.
14. Allow to cool slightly, then dust with icing sugar and serve.