Cinnamon swirls
- Preparation and cooking time
- Total time
- + rising
- Easy
- Makes 6
Ingredients
- 30g butter
- 150ml whole milk, warm to the touch
- 15g fresh yeast, crumbled (or use a 7g packet of dried yeast)
- 50g caster sugar
- 1 1/2 tsp salt
- 240g strong white bread flour, plus extra for dusting
FILLING AND TOPPING
- 50g marzipan, cut into small pieces
- 50g caster sugar
- 50g butter, softened
- 2 tsp ground cinnamon
- 50g dark chocolate
Method
- STEP 1
Melt the butter by stirring into the warm milk then pour this mix over the crumbled yeast in a large bowl. Add the sugar and salt and then mix in the flour until it comes together as a dough. Knead for 5 minutes until smooth, then leave it to rise for 40 minutes.
- STEP 2
To make the filling, mix the marzipan with the sugar in a food processor or mixer until the sugar is incorporated. Add the butter on low speed until it is all mixed together.
- STEP 3
Lightly flour the worksurface then roll the dough out to a square approximately 20cm x 20cm. Dot the filling over the dough evenly then spread all over. Sprinkle the cinnamon on top.
- STEP 4
Roll the dough up like a swiss roll until all the filling is enclosed. Cut into 6 pieces with a very sharp knife.
- STEP 5
Put the buns cut-side up on a large baking sheet. Cover with a loose sheet of clingfilm and leave for another 40 minutes.
- STEP 6
Heat the oven to 220C/fan 200C/gas 7. Just before baking gently press down on each bun to flatten them a little. Bake for 10-12 minutes until golden and puffed.
- STEP 7
Melt the dark chocolate over a pan of simmering water or in short blasts in the microwave. Let the buns cool before drizzling with the dark chocolate to finish.
