Baked Dried Fruit Swirls

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Baked Dried Fruit Swirls
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Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h.
Ready in

Ingredients

for
18
Ingredients
cup milk
2 tablespoons clear honey
2 ½ cups Bread flour
2 ½ cups all-purpose flour
1 teaspoon salt
2 teaspoons active dry yeast (instant yeast)
1 egg (beaten plus extra beaten egg to glaze)
1 cup butter (sliced into 8)
For the filling
1 cup cold, thick Custard (made with sugar free custard powder)
2 tablespoons clear honey
¾ cup raisins
How healthy are the main ingredients?
raisinshoneysaltegg

Preparation steps

1.
Put the milk and honey into a pan and heat gently until the honey has dissolved. Pour into a jug and leave to cool to lukewarm.
2.
Put both the flours, the salt and yeast into a bowl. Add the cooled milk and the egg and mix to a smooth, slightly sticky dough. Knead for 1–2 minutes adding a little flour if necessary. Put in an oiled bowl and cover with plastic wrap. Leave to rise until doubled in size, about 1 hour.
3.
On a lightly floured surface roll out the dough to a large rectangle 1 cm thick. Lay the butter slices in the middle section of the dough. Fold in the sides of the dough and then fold over the top and bottom sections so the butter is completely enclosed.
4.
Press the dough gently with the rolling pin to spread the butter out evenly. Then roll out to a rectangle about 40cm x 20cm. Turn the dough through 90° then fold in three. Chill for 15 minutes.
5.
Repeat the rolling and folding three more times, chilling the dough for 15 minutes between each roll.
6.
Cut the dough in half. Roll one half out to a rectangle about 30cm square. Mix the honey into the custard. Spread half the custard over the dough. Sprinkle over half the raisins. Roll up the dough like a Swiss roll. Slice into nine rounds. Place on a non-stick baking tray. Repeat the process with the remaining dough and filling.
7.
Leave the pastries to rise for about 30 minutes until puffed up and doubled in size. Heat the oven to 180°C/160°C fan/350°F/gas 4.
8.
Brush the pastries with beaten egg and bake for about 20 minutes until risen and golden brown.
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