THE cinnamon swirls!

Homerton version!

Cinnamon has been a favourite of mine since I was a kid. For many years I swore to a recipe that used 2 packs of butter — Y E S you can never get too much butter! But then I got a baking booklet from my mum with recipes from Løgismose chefs. In this booklet was a recipe for cinnamon swirls with Marzipan in the filling... This is called Remonce filling in Danish... Since I tried them I had to skip the 2 pack butter recipe for the marzipan one. S O R R Y butter!
The marzipan makes the filling caramelly and it is a cake hit with everyone! SO MAKE THEM!
The recipe in the book seemed slightly odd, so I added 200g extra flour to the dough. It is still a bit tricky to roll out but nonetheless so good you have to make the effort.

D O U G H

• 0.5 l full fat milk
• 100 g butter (YES)
• 25g fresh yeast (or in UK 14g dry yeast...)
• 2 tbsp sugar
• 1 tsp cardamom
• 600 g plain flour (Allison Strong White Bread Flour is superb! or even the premium very strong version is great as well, strong flour really makes a difference as the dough gets a slight chewy texture which suits the caramelly filling)
• 1tsp salt

F I L L I N G

• 150 g soft butter (YES)
• 150 g marzipan (try and get one with a high percentage of almonds)
• 150 g muscovado sugar
• 1 tbsp cinnamon

Heat the milk over medium heat and melt the butter in the pan with it. Make sure the mixture is tepid when mixing in the yeast, stir till yeast is completely dissolved. Ad sugar, cardamom, flour and salt and stir well. I'm a sucker for using the hand mixer with the dough kneaders, I'm to lazy to put in the muscles... Mix for 5 min and let it raise in a warm spot for 30 min.

Whip the butter, marzipan, muscovado sugar and cinnamon together to an airy mixture (if you cut the butter and marzipan into small cubes before mixing it will make the process a lot easier).

Flour the surface and roll out the dough to a rectangle roughly 2 cm thick, smear on the filling (To the edges!). Roll lengthwise and cut the roll into 1.5 cm slices, makes nearly 20 swirls. Place them on a baking tray with baking paper or put them in a round cake tin and the leftovers on the baking tray.
Bake for 15 min at 200 degrees Celsius. E A T !

This is how the professionals makes them look...