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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 from the CornerPlot, 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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