Raisin, orange and pistachio swirls

Name: Raisin, orange and pistachio swirls
Ingredients: 225 g strong plain flour, plus extra for dusting; ¼ tsp salt; 25 g butter; 2 tsp fast-action yeast; 25 g caster sugar; 1 large free-range egg, beaten; 75 ml warm milk; 50 g butter, melted; 50 g light muscovado sugar; 120 g South African raisins; 50 g pistachio nuts, finely chopped; finely grated zest of 1 unwaxed orange; a few drops of vegetable oil; 25 g caster sugar; 50 g icing sugar; 2-3 tsp orange juice; fine shreds of orange zest and chopped pistachios, to decorate

Want a new recipe for your cookbook? Look no further! These sticky and delicious raisin swirls are the perfect addition to any baker's book!

Brought to you by South African Raisins

Enjoy these raisin, orange and pistachio swirls by South African Raisins.

These zesty raisin swirls are the perfect weekend treat! Packed full of flavour, the pistachios add a delicious nutty crunch!

Tip! As an alternative, try finely chopped pecan nuts with lemon zest and juice instead of orange.

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Servings

Ingredients

225 g strong plain flour, plus extra for dusting
¼ tsp salt
25 g butter
2 tsp fast-action yeast
25 g caster sugar
1 large free-range egg, beaten
75 ml warm milk

For the filling

50 g butter, melted
50 g light muscovado sugar
120 g South African raisins
50 g pistachio nuts, finely chopped
finely grated zest of 1 unwaxed orange
a few drops of vegetable oil

For the glaze

25 g caster sugar

To decorate

50 g icing sugar
2-3 tsp orange juice
fine shreds of orange zest and chopped pistachios, to decorate

Instructions

Put the flour and salt into a large mixing bowl and rub in the butter with your fingertips. Stir in the yeast and sugar. Beat the egg and milk together, then stir into the flour mixture. Bring the mixture together to form a soft dough.

Dust a work surface with a little flour. Turn the dough onto this and knead for 10 minutes until smooth and elastic. Cover and leave to rest for 10 minutes while you make the filling, by mixing together the melted butter with the muscovado sugar, South African raisins, pistachio nuts and orange zest.

Roll out the dough into a rectangle measuring approximately 25x30cm (10 x 12in). Sprinkle the filling evenly on top. Roll up from one long end and cut into 9 slices.

Grease a 23cm (9in) cake tin with a few drops of vegetable oil, then arrange the buns in it (cut sides up), spacing them apart. Cover with cling film and set aside in a warm place for 1 hour, or until roughly doubled in size.

Preheat the oven to 210°C, fan oven 190°C, Gas Mark 7. Bake for approximately 18-20 minutes until the buns are risen and golden brown. Cool for 5 minutes, then turn them out onto a wire rack.

For the glaze, put the caster sugar and 3tbsp water into a small saucepan. Heat to dissolve, then boil for 40-60 seconds. Brush over the warm buns. Cool completely.

To decorate, mix the icing sugar with the orange juice to make a thin icing. Drizzle over the buns, then sprinkle them with fine shreds of orange zest and chopped pistachios. Leave to set, then serve.