Spiced Pastry Swirls

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Spiced Pastry Swirls
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
257
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie257 kcal(12 %)
Protein6.22 g(6 %)
Fat9.36 g(8 %)
Carbohydrates37.9 g(25 %)
Sugar added9.77 g(39 %)
Roughage0.35 g(1 %)
Vitamin A85.06 mg(10,633 %)
Vitamin D0.34 μg(2 %)
Vitamin E0.66 mg(6 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.12 mg(11 %)
Niacin0.13 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate4.33 μg(1 %)
Pantothenic acid0.06 mg(1 %)
Biotin0.26 μg(1 %)
Vitamin B₁₂0.18 μg(6 %)
Vitamin C0.02 mg(0 %)
Potassium23.19 mg(1 %)
Calcium34.63 mg(3 %)
Magnesium1.94 mg(1 %)
Iron2.42 mg(16 %)
Iodine8.12 μg(4 %)
Zinc0.07 mg(1 %)
Saturated fatty acids5.3 g
Cholesterol36.29 mg

Ingredients

for
12
For the dough
2 ¾ cups white Bread flour
¼ cup butter
2 teaspoons active dry yeast
½ teaspoon salt
¼ cup sugar
cup warm milk
1 egg (beaten)
For the filling
¼ cup butter
0.333 cup sugar
1 tablespoon ground cinnamon
To decorate
powdered sugar
How healthy are the main ingredients?
sugarsugarsalteggcinnamon

Preparation steps

1.
Lightly butter 12 bun tins.
2.
Put the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Add the yeast, salt and sugar and stir to combine.
3.
Mix together the milk and half the beaten egg and stir into the flour mixture to form a soft dough. Knead with your hands for about 5 minutes until smooth and elastic. Put into a greased bowl, cover with a damp tea towel or lightly oiled cling film and place in a warm place for about 1 hour until doubled in size.
4.
For the filling: beat together all the ingredients until smooth.
5.
Turn the dough out onto a lightly floured surface and knock it back by kneading it firmly to 'knock' out the air. Shape the dough into a large rectangle about 1/2cm|1/4" thick.
6.
Spread the filling on the dough. Roll up from a long edge into a 'sausage'. Use a sharp knife to cut into 12 slices.
7.
Place the slices in the bun tins. Cover with a damp tea towel or lightly oiled cling film and place in a warm place for about 1 hour until doubled in size.
8.
Heat the oven to 200°C (180° fan) 400°F gas 6.
9.
Brush the buns with the remaining beaten egg and bake for 8-10 minutes until golden and cooked through. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
10.
Sift over a little icing sugar just before serving.