Cranberry & Marzipan Swirls
Ingredients and Method
- 100g Dried Cranberries
- 60ml Spiced Rum or Brandy
- 60ml Fresh Orange Juice
- 1 Cinnamon Stick
- 125ml Milk
- 3.5g Dried Yeast
- 60g Caster Sugar
- 285g Plain Flour
- 30g Margarine
- Pinch of Salt
- Zest of 1 Orange
- 150g Marzipan
- 1 1/2 tsp Cinnamon
- 40g Brown Sugar
- 30g Margarine
- The day before you want to bake these swirls pop the cranberries, rum or brandy and orange juice into a small bowl with the cinnamon stick. Cover with cling film and leave to soak overnight.
- On the day you plan to bake, start by greasing and base lining your Mason Cash flower bread form. The base lining is a bit fiddly, but it really will be worth it!
- Then warm the milk gently in a saucepan. Add the yeast to the milk, ensuring that the milk isn’t too hot so that it doesn’t damage the yeast. Set aside.
- Measure out the flour, caster sugar, orange zest and salt. Pour the milk and yeast into the dry ingredients and add the egg and 30g margarine. Stir well.
- Once you have combined the ingredients knead the dough (10 minutes by hand, 5 minutes in a stand mixer). When the dough is lovely and smooth transfer it to another large, greased mixing bowl and cover with cling film. Leave to prove for one hour.
- While waiting for the dough to prove, grate the marzipan.
- Drain the cranberries in a sieve and press down on the berries a little so that some of the liquid comes out.
- Beat the other 30g margarine, cinnamon and brown sugar until full combined.
- When the dough has had its first prove, roll out to a 10” by 16” (25cm by 40cm) rectangle. Firstly, spread the cinnamon margarine mix over the dough. Then sprinkle the marzipan and cranberries on top.
- Starting from the longest side, roll the dough up tightly into a sausage shape. Trim a little off each end to lose the wee scrappy bits.
- Cut the sausage into 9 equal bits. Lay one in the centre of each petal of the form and three in a triangle shape in the centre. Cover loosely with cling film and leave to prove again for 45 minutes. Preheat the oven to 180°C fan over, 200°C conventional or gas mark 6.
- Bake in the oven for 15-20 minutes, until the swirls are lovely and golden. Remove from the oven and leave to cool in the tin on a cooling rack.
- Once cool, carefully run a knife around the edge of the tin. Due to the fabulous base-lining you did early the swirls should now come out as one big delicious tear and share. Enjoy!