Cinnamon swirls
Ingredients
Dough:
- 10 gr dried yeast
- 310 gr milk
- 7 gr white sugar
- 25 gr soft butter
- 500 gr white bread flour
- ½ tspn cardamom
- 7 gr salt
Filling
- 50 gr soft butter
- 40 gr ground almonds
- 40 gr brown sugar
- 1 tbspn cinnamon
- 50 gr pecan buts
- 25 gr raisins
- 1 egg
Instructions
- Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
- Add white flour and the salt. Knead the dough until elastic and smooth.
- Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 60 min.
Filling
- Mix the soft butter with the ground almonds and brown sugar. Chop the pecan nuts.
- Preheat the oven to 180 °C and line the spring form tin with baking paper.
Finish
- Roll the dough into a rectangle. Spread the filling on top and sprinkle the chopped pecan nuts and raisins on the filling.
- Roll the dough up like a swiss rol and slice into swirls. Place them snugly in the spring form tin cut side down.
- Let the swirls proof until doubled in size, in a draft free sport, about 60 min.
- Brush the top with the beaten egg and bake the swirls in the oven for 35 min or until golden and filly cooked.
- Allow to cool on a wire rack before serving.
Stuff to know
This quantity will yield 9 swirls.
The milk is at the right temperature when it is not hot nor cold to the touch.
To test to see if the bread is done, tap the bottom. A hollow sound should occur.
Preferably, use special bread flours when making bread.
Replace the raisins by dates.
Use walnuts instead of pecan nuts.
The milk is at the right temperature when it is not hot nor cold to the touch.
To test to see if the bread is done, tap the bottom. A hollow sound should occur.
Preferably, use special bread flours when making bread.
Replace the raisins by dates.
Use walnuts instead of pecan nuts.
