As I mentioned last month here, Donal Skehan has been announced the ambassador for the Great Irish Bake campaign for Temple Street Children’s Hospital. As part of the campaign Donal has devised a series of recipes for you to recreate, the first of which is these Pink Berry & Almond Swirly Buns.
After a few teething problems with my computer and printer over the last few weeks (some minor, some major!) I finally managed to print off my list of ingredients and off I went to the supermarket to buy in the supplies needed. It turned out all I was short was the frozen fruit which was a mixture of Blackcurrants, Redcurrants, Rasberries and Blackberries which I picked up in Aldi for just a couple of euro.
These buns were a great hit with the adults – my kids are not to keen on cinnamon it would seem! My main tester (dad) loved them and I got 36 buns out of these ingredients so there were plenty to go round and there is still a bag of them in the freezer for another time.
What you need:
2 x 7g sachets of dried yeast
1/2 tsp salt
For the filling:
2 tsp cinnamon
450g mixed frozen berries
2tbsp icing sugar
1 egg beaten to glaze
Melt the butter in a large pan gently on a low heat then add the milk.
When the mixture is lukewarm, remove from the heat and add the two sachets of dried yeast, sugar and salt.
Slowly incorporate the flour one cup at a time; be patient, as the mixture will eventually come together and you won’t be a left with a sticky mess forever! You may need to add less or more of the flour to get the right consistency.
When the dough has taken shape and is no longer sticky, turn out onto a floured surface and knead for about 3 minutes. Leave the dough to rise in the bowl covered with a damp cloth for 45 minutes. Try and find somewhere warm as the yeast will do its job quicker.
While the dough is rising, prepare the filling.
In a small bowl, beat the butter with cinnamon and sugar until light and creamy.
In another bowl, combine the berries and icing sugar.
When the dough has risen, cut it in half and roll into a rectangle about 5mm thick, and spread half the creamy butter filling all over. Top with half the berry mixture and spread evenly over the dough.
Then, from the long side, roll the dough so you get a kind of snail effect and slice into approximately 15-20 pieces. Repeat the process with the second half of the dough.
Place the slices in paper wrappers face up and bake in the oven 180 for about 10-15 minutes or until they turn a light brown colour.
Remove from oven, brush with a little beaten egg and sprinkle with flaked almonds. Return to the oven fro a further 5-6 minutes or until the buns are golden brown and the almonds are toasted.
Remove from the oven and allow to cool on a wire rack.