Raspberry Danish Swirl..... Mood = Treat

What i loved most about school was lunch time. I always remember everyone hating the food, but for me it was like fuel. My favourite part was dessert. I loved the chocolate pudding with the custard, rhubarb crumble, and especially the jam roly poly with cream. It was and still is my all time favourite.

So when i made the traditional cinnamon danish from nigella, they came out just perfect, and gooey and hit the mark. So I thought, hmmmm...... Why not use my favourite ingrediant, Raspberry. I am a great fan of fresh fruit, but i recently found this delicious jam called Sweet tip Raspberry. So that was my main ingrediant.

Old fashioned with a twist is my theme for this dessert.

So you will need patience for this but the end result is so perfect it will seem as if no time has passed.

Recipe:

770g flour
400ml Milk
2x sachets of fast action yeast
110g caster sugar
110g butter
2 eggs
1 pinch of salt

Filling:

200g butter
100g caster sugar
1 t cinnamon
1 jar 'Sweet tip raspberry' jam

Method:

• Melt the butter.

• When the butter has melted, add the milk and sugar.

• Add the yeast and salt and keep it warm but NOT TOO HOT, otherwise the yeast will die.

• Pour over the flour and begin to mix, adding the eggs.

• When the mixture has been mixing for about 3-4 minutes, start adding a little more flour.

• It will be a sticky mix but i added a little more flour.

• Keep it in the bowl and place it in a warm place so the yeast can get active and rise.

• When it has risen, (about 40 minutes later), roll itout onto a flured surface and make a long rectangle.

• Spread the butter cinnamon mixture all over and then spread the jam on top pf that making sure you cover all of it.

• Then roll it up into a sausage and spread it and begin by cutting it into peices.

• Dont cut too thick as these will grow in the oven.

• Place them cut side up into muffin tins. Idont use cup holders, i just bung them straight into the tins as they have a lot of butter in them to release themselves.

• Cook at 190 degrees for 15-20 minutes.

• Let them cool down slightly before taking them out of the tins.

You will be enjoying these for a while, as i am sure this recipe will be made over and over again. The best thing is you can use any flavour filling you want so you can change this up as many times as you like. Even adding savoury fillings, like spinach and cheese.

Enjoy the berry swirls!!!!