Cinnamon Swirls

Name: Cinnamon Swirls
Yield: 12 stalks
Ingredients: 60 ml Warm water; 30 g Fresh yeast; 180 ml semi-skimmed milk; A bit of lemon juice; 2 Large eggs (at room temperature); 100 g sugar; 1 tsp salt; 1 tsp vanilla essence; 85 g butter (diced at room temperature); 450 g plain flour; 150 g wholemeal flour; 8 Soft dates; 1 Ripe banana; 2 tbsp cinnamon; 100 g Arla® LactoFREE Butter

https://www.arlafoods.co.uk/recipes/cinnamon-swirls/

Instructions

For the Dough: Step 1

Pour water into the bowl of an electric mixer fitted with a dough hook, add yeast and stir to dissolve the yeast.

Step 2

Add buttermilk, eggs, sugar, salt, vanilla and butter to the yeast mixture. Stir the ingredients together until well combined.

Step 3

Gradually add the flour while kneading. Knead the dough for approximately 5 to 6 minutes. The dough should be soft and moist - not sticky. Add a little extra flour if your dough is too moist.

Step 4

Cover the mixing bowl with a clean kitchen towel and let the dough rise until double in volume. This takes approximately 1 hour, depending on the room temperature.

For the Filling: Step 1

Remove the stones from the dates and blend them together with the butter, banana and cinnamon until they become a smooth texture

Step 2

Roll out the dough into a large square of about 40 x 40 cm on a floured board.

Step 3

Spread the filling on the square in an even layer.

Step 4

Fold one-third of the dough in towards the center, then fold the second third over the first so that the dough has three layers.

Step 5

Carefully roll out the dough again as flat as possible.

Step 6

Cut the dough into long strips that are 2-3 cm wide.

Step 7

Make a cut in the strips from top to bottom without cutting all the way through so that it stays together at one end. That way, each gets two new strips that can be twisted around each other. Roll the twisted strips together and close the end by gently pressing it up under the bottom of your cinnamon swirl.

Step 8

Place the cinnamon swirls on a lined baking sheet and let them rise for 30 minutes. Turn the oven to 180 degrees.

Step 9

Brush the cinnamon swirls with egg yolk, and bake them for 22-25 minutes until nicely golden.

Enjoy!

Ingredients

Warm water	60 ml
Fresh yeast	30 g
Semi-skimmed milk	180 ml
A bit of lemon juice
Large eggs (at room temperature)	2
Sugar	100 g
Salt	1 tsp
Vanilla essence	1 tsp
Butter (diced at room temperature)	85 g
Plain flour	450 g
Wholemeal flour	150 g