Schwartz tear & share cinnamon swirls

Schwartz tear & share cinnamon swirls recipe

1 rating

Perfect for passing around, these delicious Tear and Share Cinnamon Swirls are packed with mixed spices. It’s the perfect treat to enjoy with your afternoon tea. See method

  • Serves 12
  • 20 mins to prepare and 1 hr to cook
  • 484 calories / serving

Ingredients

  • 250ml semi-skimmed milk
  • 2 eggs
  • 75g salted butter, room temperature
  • 600g bread flour
  • 7g dried yeast
  • 100g caster sugar

For the filling

  • 2 tbsp Schwartz Ground Cinnamon
  • 1 tsp Schwartz Mixed Spice
  • 50g Whitworths Sunshine Sultanas
  • 30g Whitworths Zante Mini Currants
  • 30g Whitworths Juice Locked Raisins
  • 200g brown sugar
  • 60g salted butter, softened

For the icing

  • 200g (7oz) icing sugar, sifted
  • 1/2 teaspoon vanilla extract

Each serving contains

  • Energy

    2040kj
    484kcal
    24%
  • Fat

    11g 16%
  • Saturates

    7g 33%
  • Sugars

    48g 54%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 85.9g Protein 8.6g Fibre 2.8g

Method

In a large mixing bowl, dissolve the yeast in the warm milk. Add the sugar, butter, salt, eggs and flour, then mix well. Knead the dough into a large ball. Put it in a bowl, cover it with cling film and let it rest for an hour or until it’s doubled in size

Now roll out the dough into a large rectangle, roughly 40x50cm and then spread 60g of butter over it. Combine the brown sugar, sultanas, currants, raisins, mixed spice and cinnamon into a small bowl and sprinkle this spiced fruity mixture over the dough. Roll it all up and cut it into 12 slices. Place these buns on a baking tray, cover them with cling film and let them rise again for another 30 minutes.

Preheat your over to 200°C/gas mark 6 and bake the buns for an hour or until they’re risen and golden brown. Cover with tin foil for the last 3-4 minutes of cooking to prevent corners from catching.

Prepare the icing sugar by mixing 2-3 tbsp water and the vanilla extract. Drizzle this over the buns as soon as they’re out of the oven. Leave to cool and tear apart to serve.

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