Blackberry & Custard Brioche Swirls

Name: Blackberry & Custard Brioche Swirls
Yield: 10 servings
Ingredients: 360 g strong white flour; 30 g caster sugar; 1 sachet fast-action dry yeast; 170 ml Arla Cravendale Whole milk; 1 large egg; 25 g cubed butter, softened; 320 ml Arla Cravendale Whole milk; 1 tbsp vanilla essence; 70 g caster sugar; 3 medium egg yolks; 20 g plain flour; 20 g corn flour; 300 g blackberries; 75 g caster sugar; 1 egg yolk, beaten; 5 sugar cubes, smashed into small pieces; Fresh blackberries; fresh mint

Bring your best to your Queen's Platinum Jubilee party with our deliciously sweet Blackberry and custard brioche swirls.

Ingredients

For the buns

Strong white flour	360 g
Caster sugar	30 g
Sachet fast-action dry yeast	1
Arla Cravendale Whole milk	170 ml
Large egg	1
Cubed butter, softened	25 g

For the filling

Arla Cravendale Whole milk	320 ml
Vanilla essence	1 tbsp
Caster sugar	70 g
Medium egg yolks	3
Plain flour	20 g
Corn flour	20 g
Blackberries	300 g
Caster sugar	75 g

To finish

Egg yolk, beaten	1
Sugar cubes, smashed into small pieces	5
Fresh blackberries
Fresh mint

Instructions

Step 1

Start by adding all your dried bun ingredients to a free standing mixer with a dough hook. Loosely mix, then add your Cravendale and egg and combine on a slow speed for 10 mins.

Step 2

Increase to a medium speed and add one butter cube at a time until combined. Then, leave to mix for a further 8-10 mins. Once done, pop into a bowl, cover in cling film and leave in the fridge for 1 hour until chilled.

Step 3

Onto the filling! Heat your Cravendale and vanilla gently in a non-stick pan over a medium heat (not allowing it to come to a simmer).

Step 4

Whisk together your sugar and egg yolks in a large bowl, then add both flours and stir gently until combined. Slowly add your warmed milk mixture and mixing until incorporated. Add the mixture back to your pan and slowly bring to a simmer, whisking continuously until thickened before setting aside to cool.

Step 5

Whilst waiting for your filling to cool, line 2 baking trays with baking paper. Divide your cooled dough into 12 even balls. Evenly space them out on the trays before covering with clingfilm, then place them in a warm place for 1 hour-1 hour 30 to rise.

Step 6

Whilst you wait, pre-heat your oven to 180°C, fan 160°C. Add your blackberries, sugar and 3 tbsp of water to a medium, non-stick pan, then bring to the boil over a medium-high heat. Once boiling, reduce the heat to medium and simmer for 35 mins until sticky and set aside.

Step 7

Brush your risen buns all over with egg, sprinkle with crushed sugar cubes then pop in the oven for 12-15 mins. Once done, remove from the oven and use the back of a spoon to gently collapse the centre of each bun. Fill with cooled custard and compote and place back in the oven for 15 mins.

Step 8

Remove from the oven, decorate with with fresh blackberries and mint and voilà! Place on your best plate and present your fancy sweet treat as the crown jewel of your Jubilee street party!