Spiced Swirls

Hey everyone, just bringing you the next instalment into our cheekily named 'Cheats Month'. I know you maybe thinking how can I make bread quickly? I find it best to make the dough a day ahead as you can leave it proving and still work from home, look after the children etc.

Earlier this week, I made these cinnamon and nutmeg (spiced) swirls. Once the dough was made the possibilities of what I could do with it were endless!

You can make the dough into rolls, swirls, into a loaf, and lots more. Do leave your comments on what you've made with the dough below.

For the Spiced Dough:

500g Strong White Bread Flour

1 x7g Sachet Fast-Action Dried Yeast

1 tsp Table Salt

2 tsp Caster Sugar

250ml Milk (I used Semi-Skimmed)

50g Unsalted Butter (Baking Butter works just as good)

1 Medium Egg at room temperature

75g Raisins

For the Filling:

65g Light Brown Muscovado Sugar (I used dark brown to give more of a molasses flavour)

1 tsp Ground Cinnamon

1 tsp Nutmeg

(Any spice will work- even all spice)

1 tsp Strong White Bread Flour or Plain Flour (Don't worry if you forget, I did and mine turned out great!)

Method:

Note: You can make the dough a day ahead by proving the dough once. Leave the second prove for the day you will be making the Spiced Swirls.

• To make the dough, put the flour, yeast, salt and sugar into a large mixing bowl and mix thoroughly.

• In a pan, gently warm the milk with the butter until combined (be sure not to overheat it or the mixture may curdle) and let cool until lukewarm. Add the egg and combine with a fork.

• Add the milky liquid a little bit at a time and work it into the dough. If you find the dough too sticky add a little bit more flour. If you find the dough to be a bit dry add more of the milky liquid.

• Once you've formed the dough, knead it onto a floured surface for about 8 minutes until the dough is pliable and stretchy. Scatter the raisins over the dough and gently knead for about 2 minutes until combined.

• Spread a little bit of olive oil into a bowl (you can use the same bowl or a different bowl), add the dough, cover in cling film and prove for about 1 hour in an area at room temperature (I put mine in the pantry cupboard where our boiler is kept and put the heating on override to ensure a good rise).

• If preparing ahead do stop here at this point and resume the following day.

• Once the dough has risen, punch the dough down to deflate it before turning it out onto a lightly floured surface. Flour your fingers and gently work the dough into a rectangle (being careful not to knead it). Cover it lightly with a sheet of clingfilm and leave it to rest for 5 minutes- this will make it easier to roll out.

• Meanwhile for the filling, mix together the sugar, flour and spice(s) in a small bowl.

• Flour a rolling pin, then roll out the dough into a bigger, thinner rectangle about 1-2cm thick. Brush the dough evenly with milk, then using the back of a teaspoon spread the filling evenly over the damp surface, leaving a gap on each side (to avoid the filling spilling out too much).

• Roll up the dough, like a swiss roll and pinch the ends together to seal.

• With a sharp knife, cut or slice the dough into the shapes you want. I did swirls so I cut about 14 rounds around 1 cm thick.

• If you are making a loaf, you can either use a flat baking sheet or a loaf tin.

• If you are making rolls or swirls you can use a flat baking sheet.

• Once you have decided, loosely cover the sheet or tin with cling film and leave to prove in a room temperature area for 1 hour or until doubled in size.

• 10 minutes before the proving time ends heat your oven to 180 degrees C/350 F/ Gas Mark 4. Uncover the Spice Swirls and brush the tops gently with some milk using a pastry brush to give them a shiny finish.

• Bake the Spice Swirls for 20 minutes or until golden brown. If you are making a loaf then bake for 25-35 minutes (check after 25 minutes as it depends on your oven) or until golden brown and check the bottom to see if it's hollow.

• For the Spice Swirls, you can drizzle a little bit of runny icing to add a some sweetness.

• For the loaf, you can toast it and spread some butter on it.

Yes it is a lengthy process but it is oh so worth it! Super delicious and makes for a perfect companion to a cuppa with friends.

Enjoy!

Lily