RAISIN SWIRLS

Soft pastries typical of French patisserie, raisin swirls are brimming with flavour and energy. Make them for a Sunday breakfast or afternoon tea with friends.

First heat the milk in a small pan; when slightly warm, pour a little into a glass, add the yeast and stir to dissolve. In a large bowl place the sieved flour, the vanilla, 30 g diced butter at room temperature, the white sugar and a pinch of salt. Add the yeast and the remaining milk a little at a time, stirring continuously.

Continue working the dough; turn out onto a board and knead until smooth and elastic. Cover with a tea towel and leave to prove for approximately 2 hours, until it has doubled in size.

Meanwhile, soak the raisins in warm water to soften.

Place the dough on a lightly floured surface and use a rolling pin to make a rectangular sheet.

Melt the remaining butter and spread over the dough. Squeeze out and dry the raisins and scatter them over the dough; sprinkle with the brown sugar and roll the dough, starting from the longer edge. Cut into slices about 3 cm thick. Place them on a baking sheet lined with greaseproof paper and leave to rise for another 30 minutes.

Bake for 20 minutes at 180°C, until golden brown. Allow to cool before serving.