Bismillahir Rahmanir Raheem
These yummy bread swirls are perfect for breakfasts, accompanying tea, lunch boxes and picnics.
I was after something sweet but not too unhealthy, something quick to make as compared to puff pastries and croissant that require time and a lot of butter.
I make the dough the night before I want to use it, I let it rise and then leave in the refrigerator over night. (cling filmed quite tightly)
It takes me less than 30 minutes to roll out, cut and cook in a preheated oven. They are very popular with my family so I'm sure that deserves a try ;)
- 1kg All purpose white flour -
- 1 sachet of yeast or 20g if you have loose yeast - melted in a little warmed up milk
- 3 tea spoons of salt -
- 1 table spoon of sugar -
- 1/4 big cup (mug) cooking oil -
- 1 egg -
- 1 pint of warm water -
- Natural organic Honey -
- Sultanas -
- Crushed Almonds for garnish -
- For the dough, place the flour in a bowl and make a small hole in the middle, whisk the egg then add it in the middle of the flour, followed by the oil and yeast that has been melted in a little warm milk.
- Add the salt and sugar to the water and give a little stir ready for use.
- Pour 1/2 of the water in the middle of the bowl straight away and begin to mix the dough with your hands, as you mix you add the water a little at a time as you need it. You may not need the whole pint.
- Once you have mixed the flour and the ingredients into a soft dough kneed it on a work surface lightly dusted with some flour then shape into a round ball and place back into the bowl dusted with a little flour, cover with a tea towel and leave to rise.
- Once the dough has risen, meaning doubled in size you can either clingfilm and place into the fridge for use the next day or use straight away if you wish.
- note: This dough mix is a big batch so what I usually do is divide it into balls suitable for my family's size per breakfast. I then use one that I need at that time and place the remainder in the freezer separated into individual freezer bags, ready to take out the night before I need it.
- Roll out the amount of dough desired or needed for your family into a 3-4mm thick square (no thicker than 1/2 cm)
- Spread the honey all along the top as you would spread some butter on top of toast. I find it easier to just lightly dribble the honey on from a spoon, it doesn't need to be from edge to edge.
- Sprinkle the sultanas on lightly covering the space and then start rolling the dough from top end to the bottom. You should end up with a long log. Dust some flour where ever needed.
- Slice the log into about 2cm pieces, placing each one flat onto a baking tray lined with parchment paper straight after you have cut it. (I have a reusable non stick sheet)
- Brush with some egg wash for a nice glazed finish, sprinkle some crushed nuts for garnish (optional) and place in a preheated oven on gas mark 5.
- Bake for about 10-15 minutes or until browned, (my oven browns from the bottom and doesn't give me the same color on the top unless I put the grill on ;( kind of like the ones in Morocco. So what I do is keep checking the bottom so that it doesn't burn in the honey and then turn oven off and place under the grill to brown the top)