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Classic Fruit Mince Pinwheels 
1/2 cup warm milk
1 Tablespoon sugar
2 1/2 teaspoons instant yeast
2 cups flour (see bottom of recipe for gluten free alternative)
1 Tablespoon extra sugar
1/2 teaspoon salt
1 large egg lightly beaten
2 Tablespoons butter melted
1 cup Barker's Classic Fruit Mince
Combine the milk, 1 Tablespoon sugar and the yeast in a small bowl.
Set aside for 5 minutes or until frothy.
Combine the flour 1 Tablespoon extra sugar and salt in a large bowl; make a well in the centre.
Pour the yeast mixture and the egg into the well and add the melted butter.
Stir until just combined.
Place on a lightly floured surface and knead for about 5 minutes or until the dough is smooth.
Place the dough into a lightly greased large bowl.
Cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size.
Line a 20cm round cake tin with baking paper. Roll out the dough to a 20cm x 30cm rectangle.
Spread the classic fruit mince over the dough evenly.
Roll up tightly from the longer side. Cut the roll into 9 even slices and place them into the prepared tin.
Cover and leave to rise until the dough has doubled in size.
Meanwhile, preheat the oven to 180 C.
Once the dough has risen, bake the scrolls in the preheated oven for 25 – 30 minutes, or until they are golden brown.
Serve warm.
 For a gluten free version, simply replace standard flour with this simple alternative: 2 parts rice flour to 1 part tapioca flour
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