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.
