Thursday, September 4, 2008
These easy cinnamon and raisin whirls are drizzled with a tangy lemon icing. Recipe makes 12 pastries.
2 cups strong all-purpose (plain) flour
1/2 teaspoon salt
2 ounces (60 g) unsalted butter, softened
Sachet rapid-rise dried yeast
1/4 cup caster sugar
1 egg, beaten
1/2 cup lukewarm milk
1/2 teaspoon ground cinnamon
3/4 cup seedless raisins
1/2 cup icing sugar, sifted
4 teaspoons fresh lemon juice
1. Grease 2 baking trays. Sift the flour and salt into a bowl. Rub in half the butter. Stir in yeast and a third of the sugar.
2. Mix the egg and milk into the flour mixture and beat until the dough leaves the side of the bowl clean. Knead the dough for 10 minutes.
3. On a lightly floured surface, roll out the dough to a 12 x 9 inch (30 x 23 cm) rectangle. In a small bowl, mix the cinnamon, raisins and remaining sugar.
4. Spread the remaining butter over the dough and sprinkle with the sugar and raisin mixture, pressing it in lightly with a rolling pin.
5. Starting with a long side, tightly roll up the dough to the center of the rectangle.
6. Then, roll up the dough from the other long side to meet in the center. Moisten the area where the two rolls meet with a little cold water.
7. Cut the double roll into twelve 1 inch (2.5cm) slices. Lay the pieces, cut side down, 2 inches (5 cm) apart on the baking trays. Flatten them with your hand to about 1/2 inch (1 cm) thick.
8. Leave to rise in a warm area for 1 hour, or until nearly double in size. Meanwhile, preheat the oven to 440 degrees F (220 degrees C).
9. Bake the pastries for about 10 minutes, or until golden. Transfer to a wire rack and leave to cool.
10. Mix together the icing sugar and lemon juice until smooth and drizzle evenly over the cooled pastries.