Julia's Raspberry & Vanilla Swirl Buns
Ingredients
Dough:
- 500g Strong White Bread Flour
- 7g yeast
- 2 tsp sea salt
- 75g caster sugar
- 300ml milk
- 50g unsalted butter
- 1 egg
- 1 tsp vanilla extract
Filling:
- 75g butter, softened
- 120g soft brown sugar
- 150g frozen raspberries, chopped
To finish:
- 1 egg yolk
- 1 tbsp milk
- 1 tsp vanilla extract
- Icing sugar, to serve
The second of two fantastic festive bakes from Julia Thomas (bakingbreakfast) – huge thanks for these! These Raspberry & Vanilla Swirls make for a beautiful Christmas breakfast option, and are certain to taste as great as they look!
- Baker: Julia Thomas
- IG: @bakingbreakfast
- Makes: 12
- Prep time: 40 minutes, plus proving time
- Bake time: 18 minutes
- Flours used: Cotswold Strong White Flour
Raspberry & Vanilla Swirl Buns Baking Method:
- To make the dough, first gently heat the milk and butter together in a small saucepan until the butter melts. Set aside.
- Tip the flour into the bowl of a stand mixer fitted with a dough hook. Add the yeast to one side of the bowl and the salt and sugar to the other side and mix. Add the warmed milk and butter, along with the vanilla and egg, and run the mixer on a medium speed for 8-10 minutes, until the dough is smooth.
- Place the dough in a large, lightly oiled bowl and cover. Leave it to rise until doubled in size - around 2 hours.
- Turn out the risen dough onto a lightly floured surface and roll it into a rectangle approx. 50 x 30 cm in size.
- Spread the butter over the dough, going almost to the edges. Sprinkle on the sugar and raspberry pieces.
- Working along the long edge, slice the roll into 12 equal sized strips using a pizza cutter. Roll each one up and place on a lined baking tray allowing space between them (you may need to use more than one tray).
- Place the tray inside a plastic bag and leave to rise at room temperature for 30-40 minutes. Preheat your oven to 170°C.
- When the rolls are proved, carefully brush over the egg wash.
- Bake the rolls for 15-18 minutes, until golden. Remove from the oven and leave to cool before dusting with icing sugar.
← Older Post Newer Post →