Sunday, 19 May 2013
Cherry Bakewell Swirls
I love bakewell tarts. Fact. And seeming as I can't stomach cinnamon, I thought I'd make a bakewell version of cinnamon swirls. These are definitely best warm from the oven!
3 tablespoons warm water
3 tablespoons sugar
2 1/2 teaspoons active dry yeast
1/2 cup butter
1 cup milk
2 cups bread flour
1 teaspoon salt
1 1/3 cup ground almonds
Few drops almond essence
1/2 cup icing sugar
Glacier cherries, halved, to decorate
First, mix together the water and yeast and leave to one side for 5 minutes to activate.
Put the butter and milk in a small pan and warm gently until the butter is melted.
In a large mixing bowl, combine the flour, salt, ground almonds and almond essence. Add the yeast and milk mixtures to the bowl and mix using your hand to form a doughy ball. Using your knuckles, knead the dough around the bowl until it becomes slightly elastic. Leave in a warm place to rise for one hour in a lightly oiled bowl.
Once the dough has risen, turn it out onto a lightly floured surface and roll into a rectangle about the thickness of a £1 coin.
Spread the raspberry jam evenly over the dough. Not too thickly though, as it will all ooze out when you try and cut it!
Roll the dough up like a swiss roll, and cut into 9 even rolls. Place these in a greased oven-proof dish, cover and leave to rise for a further 30 minutes.
Once they have risen again, pre-heat your oven to 190c and bake in the centre of your oven for 30 minutes.
Leave to cool slightly while you make the icing - in a small bowl mix the icing sugar with a few drops of water until it's the consistency of golden syrup. Spoon the icing onto the centres of each roll and top each with a halved cherry.