Cinnamon Swirls

I have to admit that two weeks into my new job and still have not organize my leisure time. I am not being good at posting and visiting my blog-friends. So bad! I am wondering how am I going to figure this out …. But I will.

On another note, I have not got over my creativity crisis. Staling and taking my pictures suddenly seams mission impossible! Thanks God my pleasure for cooking has not decreased!!!

It also helps my new toy!!! Back in November I got myself an IPad. So great!!!!!

I have all these fantastic applications with great recipes and beautiful pictures.

The cinnamon swirls are one of the most quintessential American pastries. When I got them from the oven my sister said that I just took her back to Minnesota. That smell!!

The IPad app is called “ The Photo Cookbook – Baking”. I highly recommended it!

I hope you like it!

Ingredients

Serves 12

25 gr butter cut into small pieces, plus extra for greasing

225 gr strong white flour

½ tsp salt

7 gr easy-blend dried yeast

1 egg, lightly beaten

125 ml lukewarm milk

2 tablespoon maple syrup, for glazing

Filling

55 gr butter softened

2 teaspoon ground cinnamon

50 gr soft light brown sugar

50 gr currants

Directions

Grease a baking sheet and a bowl. Sift the flour and salt into a mixing bowl and stir in the yeast.

Rub in he chopped butter with your fingertips until the mixture resembles breadcrumbs. Add the egg and mix to form a dough.

Form the dough into a ball, place in the greased bowl, cover and leave to stand in a warm place for about 40 min , or until doubled in volume.

Punch down the dough lightly for 1 minute, then roll out a rectangle measuring 30x23 cm.

For the filling, cream together the softened butter, cinnamon and sugar until light and fluffy. Spread the filling over the dough, leaving a 2.5cm border. Sprinkle the currants evenly over the top. Roll up the dough from one of the long edges and press down to seal.

Preheat oven at 190º. Cut the roll into 12 slices and place them, cut side down, on the prepared baking sheet. Cover and leave to stand for 30 minutes.

Bake in the preheated oven for 20-30 minutes, or until the swirls are well risen.

Brush with maple syrup and leave to cool slightly before serving.