Citrus & Coconut Tear & Share Swirl

  • For the dough:
  • 350g Whitworths Traditional Mixed Fruit
  • 500g strong white bread flour
  • 1tsp salt
  • 50g caster sugar
  • 7g yeast
  • 75g butter, melted
  • 200ml milk
  • 2 medium eggs
  • For the curd:
  • 170g coconut milk
  • 150g caster sugar
  • 4 egg yolks
  • 2 tbsp cornflour
  • 1 lemon, juice and zest of
  • 1 orange, juice and zest of
  • For the icing:
  • 25g Whitworths Desiccated Coconut
  • 2tbsp lemon juice
  • 100g icing sugar

Ready… Steady… Bake…

  • Stir all the curd ingredients together in a saucepan and heat gently until it thickens. Once thickened remove from the heat and allow to cool.
  • In a bowl combine the flour, salt, sugar and yeast together, then make a well in the dry ingredients and add the butter, milk and eggs.
  • Stir the mixture together until it forms a dough, then knead until it becomes smooth and supple. Cover then allow to prove for 2 hours (or until it’s doubled in size).
  • Preheat your oven to 180°C / 160°C Fan / Gas Mark 4.
  • Turn the dough out onto a floured surface then knead to ‘knock it back’.
  • Roll the dough into a rectangle approximately 50x30cm then spread with the curd, top with a sprinkle of Traditional Mixed Fruit.
  • Roll the dough into a swiss roll shape, starting with the long edge (so that is still 50cm long) then cut the roll into 12 equally sized swirls.
  • Arrange the swirls in a lightly greased baking dish and allow to prove once again for a further hour (or again until doubled in size).
  • Bake for 30-35 minutes or until golden brown on top.
  • Allow to cool for 30 minutes before removing from the dish.
  • Mix the lemon juice and icing sugar together to form a smooth glaze the drizzle liberally over the swirls, sprinkle with coconut then serve either still warm from the oven or allow to cool.
Print recipe
  • 3.5 hours
  • 35 mins
  • Makes 12