I have been meaning to make these sugar free raisin swirls for quite some time, but with the lead up to Christmas I just seem to be too busy. The lull between Christmas and New Year gave me the opportunity to make these and head out to some rolling hills for our third adventure.
Raisin Swirl Recipe
- 500g/1lb Strong white flour, plus extra for dusting
- 1tsp Salt1 x 7g/¼oz Sachet fast-action dried yeast
- 300ml/10fl oz Milk
- 40g/1½oz Unsalted butter, softened at room temperature
- 1 Free-range egg
- Vegetable oil, for greasing
For the filling:
- 25g/1oz Unsalted butter, melted
- 2 tbsp Rice syrup
- 2 tsp Ground cinnamon
- 150g/5oz Dried mixed fruit
For the glaze:
- 2 tbsp Milk
- 2 tbsp Rice syrup
- Sift the flour and salt into a large bowl, make a well in the middle and add the yeast.
- Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
- Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour as required.)
- Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
- Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
- Preheat oven to 190C/375F/Gas 5.
- Lightly grease a baking tray.
- For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick (I rolled them to this thickness, but think I would prefer them to be thinner next time).
- Brush all over with the melted butter, then spread the rice syrup on top adding cinnamon and the dried fruit.
- Roll the dough up into a tight cylinder, cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.
- Bake the buns in the center of the oven for 20-25 minutes, or until risen and golden-brown.
- Meanwhile, for the glaze, heat the milk in a saucepan until simmering for approx 2-3 minutes.
- Remove the buns from the oven and brush with the milk glaze, then drizzle with rice syrup and set aside to cool on a wire rack.
I decided to head to Kynance Cove and have a picnic of raisin swirls with cheese, a lovely festive tasty lunch.
There is reason for me choosing this location, I have been watching Agatha Christie’s ‘And then there were none’, Mr P and I have been glued to this and found the story line fascinating. The scenery looked amazing some of which I recognised and found out that Kynance Cove was one of three filming locations.
This I knew would be a great surprise for Mr P to visit this incredible Cove, I packed up a delicious picnic and drove us to this breath taking location. It was great fun trying to photograph the same footage used as a back drop for the series although it was a particularly blustery day with the surface foam being blown onto the cliffs.
We were entranced watching the waves rolling in and pounding against the rocks. Luckily we managed to find a little shelter in a rock cave where we ate our lunch whilst looking out to sea. All in all a fantastic afternoon out and a great third adventure. Kynance Cove is owned by the National Trust and if you are members then it is free to park, the cove is situated on the Lizard Peninsula and is approximately a two mile walk from the Lizard Point.