Fruit & cinnamon swirls

Every afternoon when it’s wet outside I feel like baking.  I have become addicted to afternoon tea so it’s always a good excuse to cook something that I can eat at about 4 o’clock in the afternoon when the craving strikes!

Always on the lookout for a yeast dough that I can cook in the combi oven this is a recipe that is similar to a scone dough cinnamon swirl I use to make when I was a teenager.  Adapted from the Miele book, I have changed the recipe to suit and converted it to cook in the combination mode.  There wasn’t the auto program in my oven that was described in the book.

Remember the combi is the equivalent of having a commercial bakers oven in your own kitchen, so do try to cook these as it an easy recipe to get you into cooking with yeast at home.  A great way to start before moving into serious bread territory!

Ingredients: Makes approx. 20

Dough:
500g strong white or plain flour
2 sachets of dried yeast
200ml milk, warmed
40g sugar
1 egg
pinch of salt
40g melted butter

Filling:
100g raisins
1/2 cup currants
2 tbsp. rum
50g softened butter
1/2 cup brown sugar
1 tsp cinnamon

Method:

1. Pour the rum over the raisins and currents and set aside.
2. Heat the milk and add the dry yeast, stir to combine.
3. Sift the flour into a large bowl or a mixer with a dough hook attached.
4. Pour in the milk mixture now add the egg, sugar, salt and butter and mix or knead until it comes into a ball.  If you have a mixer keep kneading it for another 5 minutes or so or tip onto the work bench to knead it well.  It should be smooth and silky.
5. Grease a large bowl, place the dough in with the smooth side up.  Cover tightly with plastic wrap.
6. Put into the combi on Auto program – Prove yeast dough setting.  This setting takes 15 minutes, when it is up just turn the combi off and leave it sitting there in the warm oven for another 15 minutes to prove.  It should have doubled in size.
7. For the filling mix the butter and brown sugar together, add the cinnamon and soaked dry fruit and any remaining rum and mix well.
8. Roll out the dough into a large rectangle and spread with the butter.  Now roll up into a long sausage.  Cut into 1.5cm slices.  Arrange on a baking tray lined with baking paper and return to the combi to prove for another 30 minutes so they expand a little more and join up to each other.  There is no need to do another proving setting it will still be warm enough.  If not you can heat the oven to 30°C
9. Brush with milk.
10. Bake on Combination mode Stage 1: 190°C + 90% moisture 15 minutes plus Stage 2:  160°C + 30% moisture 5 minutes.

Serve warm from the oven, with tea of course 🙂

You can drizzle with a little icing if you like or perhaps a glaze like my Hot Cross Buns but I think they have enough sugar.