Our Dorset Life

I remember my sister making these over the years and they seemed like a lot of work, an early morning and many steps, however now I’ve tried them myself I promise they’re not so hard and omg they are delicious!

I always start my dough the night before so we can have them for breakfast, I’ve left my timings at the end for you, in case that is useful.

Recipe

375g plain flour

60g caster sugar

1tsp salt

1 sachet instant yeast

120ml water

60ml milk

45g salted butter

1 large egg

For the filling

70g soft salted butter

1.5tbsp dark soft brown sugar

For the glaze

120g icing sugar

2 tbsp milk

Pinch of salt

1/2 tsp vanilla extract

Method

Method:

1. Start by mixing your dry ingredients together for the dough, I do this with a hand whisk in my mixer stand bowl.

2. Then put your water, milk and butter into the microwave for about a minute; you want it to be hot not boiling.

3. Then combine that with your dry ingredients and mix at a low speed – I use my stand mixer with a dough hook.

4. Once it starts coming together, you want to add your egg into the dough

5. Then turn the speed up to medium until the dough comes off the sides, this usually takes about 5 – 10 minutes

6. The mixture should be quite sticky when it’s ready to go!

7. Dust your worktop with plain flour and scrape out your dough

8. Then kneed your dough for about 4-5 minutes until it all comes together nice and smooth – I stretch my dough then wrap it into itself

9. Put your dough into a lightly greased bowl and leave it to prove for 15 minutes with a tea towel over the top of the bowl. This is where I then leave it for another 30 minutes before putting in the fridge overnight.

10. When I get up in the morning I get the dough out and put it onto a flour dusted surface ready to roll.

11. Then I roll it out into a rectangle about 17 inches long and 10 inches wide. Then I quickly make my filling – put the soft spreadable butter (which I left out overnight), cinnamon and sugar into a bowl and beat together to make the filling

12. Next, spread your filling all over the rolled dough using a pastry knife

13. Once the filling has been spread roll it very tightly all the way till its fully rolled

14. Trim the edges and then chop into pieces of dough about 4-5cm long

16. Then you need to prove them again in a round cake tin (swirl facing up and make sure there are gaps in between them because they double in size) in a warm environment and cover them with tinfoil for 1-1 ½ hours.

17. Now bake them at 170 degrees Celsius for 25 minutes, if they get a bit brown, put the foil over the top.

18. Whilst its baking in the oven, whisk together the icing sugar, milk, salt and vanilla extract. It will be done once it reaches a runny consistency. 

19. When you take the swirls out of the oven, you want to brush the glaze on when it’s still hot.