Homemade Raisin Swirls

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) whole milk, warmed 1/2 cup (120ml) whole milk, warmed
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 36g, 15g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
2. 2.
   In a separate small bowl, dissolve the yeast in the warm milk and let it sit for 5 minutes until frothy.
3. 3.
   Pour the yeast mixture into the flour mixture and mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Meanwhile, in a small bowl, combine the raisins, brown sugar, and vanilla extract. Set aside.
6. 6.
   Once the dough has risen, punch it down and roll it out into a rectangle on a lightly floured surface.
7. 7.
   Spread the raisin mixture evenly over the dough, leaving a small border around the edges.
8. 8.
   Starting from one long side, tightly roll up the dough into a log. Cut the log into 12 equal slices.
9. 9.
   Place the slices on a baking sheet lined with parchment paper, leaving some space between each slice. Cover with a kitchen towel and let them rise for another 30 minutes.
10. 10.
    Preheat the oven to 180°C (350°F). Brush the risen swirls with beaten egg wash.
11. 11.
    Bake for 20-25 minutes or until the swirls are golden brown and cooked through.
12. 12.
    Remove from the oven and let them cool on a wire rack. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Raisins — Soak the raisins in warm water for 10 minutes before using to plump them up and prevent them from drying out during baking.

Tips & Tricks

• For an extra touch of sweetness, sprinkle some cinnamon over the raisin filling before rolling up the dough.
• If you prefer a more pronounced vanilla flavor, you can use vanilla bean paste instead of vanilla extract.
• Serve the Raisin Swirls warm with a drizzle of icing glaze for an extra indulgent treat.
• If you don't have active dry yeast, you can use instant yeast instead. Just follow the package instructions for the appropriate amount.
• These pastries are best enjoyed on the day they are baked, but you can store any leftovers in an airtight container for up to 2 days.

Serving advice

Serve the Homemade Raisin Swirls as a delightful breakfast pastry or as a sweet treat with a cup of coffee or tea. They are best enjoyed warm, straight from the oven.

Presentation advice

Arrange the Raisin Swirls on a serving platter, dust them with powdered sugar, and garnish with a sprig of fresh mint for an elegant presentation.