These sweet bread swirls are stuffed with cinnamon spice butter and assorted nuts, brushed with a sticky toffee glaze and drizzled with white icing; unsurprisingly, this makes them dangerously moreish and a great accompaniment to a Sunday evening Netflix binge (yep, dual binging going on here)…
Ingredients (makes 7 rolls to fit a 9 inch cake tin):
For the dough:
- 90g butter
- 200ml milk
- 2 eggs
- 550g strong bread flour, plus extra for kneading
- 3tsp fast action dried yeast
- 40g caster sugar
- 1tsp salt
For the filling:
- 200g soft butter
- 80g light brown soft sugar
- 2tsp cinnamon
- 1tsp mixed spice
- 50g hazelnuts, chopped
- 50g walnuts, chopped
- 50g pistachios, chopped
For the topping:
- 1 egg, whisked (to glaze)
- 50g butter
- 50g golden syrup
- 50g dark brown soft sugar
- 3tbsp double cream
- pinch salt
- 4tbsp icing sugar mixed with a few drops water
- Place the butter and milk in a saucepan and heat gently until the butter melts. Set aside to cool, then add the eggs and whisk to combine.
- In a large bowl, stir together the flour, salt, yeast and sugar. Add in the wet ingredients in one go and rapidly mix together with a cutlery knife or your hands. Once you’ve bought it together to form a dough knead either by hand or using a dough hook (10 minutes by hand/ 5 minutes with a dough hook).
- Put the kneaded dough (it should be smooth and elastic) in a lightly oiled bowl and cover with oiled clingfilm. Place in a warm (not hot) place and leave to double in size for 1 hour.
- While the dough is rising prepare the filling; to do this simply beat together the butter, sugar and spices to create a soft spreadable consistency. Lightly toast the nuts and roughly chop. Prepare a large cake tin by generously greasing with butter.
- Once your dough has doubled in size roll it out to a large rectangle about 1cm thick (the rolling is enough knocking back). Making sure the longest side is facing you, spread the cinnamon butter evenly over the dough then scatter on the nuts.
- Roll up the rectangle away from you until you have a large sausage shape. Slice this sausage into around seven 2 inch (roughly) wide pieces- each piece should have a spiral cross section.
- Place the pieces (spiral up) in the bottom of the cake tin; I fit 6 around the edge and one in the centre. Cover loosely with oiled clingfilm and leave to prove for a final hour.
- Preheat the oven to 180c. Whisk the egg and brush all over the top of the proved buns. Bake for 30-40 minutes or until the top is golden brown and the bread cooked through.
- For the toffee glaze melt together the butter, sugar and syrup in a saucepan, then stir in the cream and add the salt. Brush this over the cooked swirls then finish with the simple white icing and any leftover chopped nuts.