Cinnamon and Sultana Swirl Recipe - Brindisa Spanish Foods

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CINNAMON & SULTANA SWIRL

This is the perfect sweet treat that is made for sharing. Brought from one of Brindisa's collaborator chefs, Sophie Rushton-Smith from @TheCornerPlot, this recipe uses the delicious Brindisa Tostadero La Baturrica raisins!
READY IN

4 hours

COOKING TIME

40 mins

PREP TIME

3 hours

SERVES

8 people

ingredients

  • 300g full-fat milk
  • 500g strong white bread flour
  • 5g salt
  • 2 x 7g packs of fast action dried yeast
  • 60g soft brown sugar
  • 2 tsp mixed spice
  • 1 tsp cinnamon
  • 1/2 nutmeg, grated
  • Zest of 2 oranges
  • 1 free-range egg, beaten
  • 100g unsalted butter, room temperature
  • 100g unsalted butter
  • 100g soft brown sugar
  • 50g dark brown sugar
  • 2 tsp ground cinnamon
  • 150g Brindisa Tostadero La Baturrica raisins
  • 130g mixed peel
  • 70g caster sugar
  • 70g water
  • 1 cinnamon stick
  • 1 star anise
  • 1 tsp vanilla paste
  • Zest from 1 orange

 

Method 

  1. Scald the milk in a saucepan, then leave to cool to body temperature.
  2. Put the flour, salt, yeast (don’t let it touch the salt), sugar, spices and orange zest in the bowl of a stand mixer. Pour in the milk and egg and mix (using a dough blade) for 2 mins on speed 2 then 6 mins on speed 6. Add the butter a little at a time and mix until incorporated.
  3. Fold the dough into a ball, replace in the bowl and cover. Leave to rise for a couple of hours (until about doubled in size. It should leave a small indent when you poke it). ⁠
  4. Combine the butter, sugars and cinnamon in a small bowl and beat until smooth.
  5. Roll the dough into a rectangle, spread over the filling and sprinkle the fruit evenly over the top, leaving a 2 cm margin at one end. Brush a little water over the margin and seal the dough together. Roll into a sausage and cut into 12 equal size pieces. Place the swirls in a lined baking dish, cover with oiled clingfilm, and leave to rise for 30 mins to 1 hour. ⁠You can leave them overnight in the fridge at this stage. ⁠
  6. Preheat oven to 200C/180C fan.⁠ ⁠⁠Bake for 20 mins, turn the dish around and bake for another 10 mins until golden.

For the glaze
Juice from ½ orange
100 g icing sugar

ingredients

  • 300g full-fat milk
  • 500g strong white bread flour
  • 5g salt
  • 2 x 7g packs of fast action dried yeast
  • 60g soft brown sugar
  • 2 tsp mixed spice
  • 1 tsp cinnamon
  • 1/2 nutmeg, grated
  • Zest of 2 oranges
  • 1 free-range egg, beaten
  • 100g unsalted butter, room temperature
  • 100g unsalted butter
  • 100g soft brown sugar
  • 50g dark brown sugar
  • 2 tsp ground cinnamon
  • 150g Brindisa Tostadero La Baturrica raisins
  • 130g mixed peel
  • 70g caster sugar
  • 70g water
  • 1 cinnamon stick
  • 1 star anise
  • 1 tsp vanilla paste
  • Zest from 1 orange

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