Baking: Sweet

Spiced Raisin & Butter Spirals

Recipe from: I Love Cooking


7.5 ml (5 g or half a 10-g sachet) instant yeast
80 ml sugar
7.5 ml salt
150 ml strong lukewarm water (plus a little more, if required)
45 ml melted butter
1 egg white, lightly beaten
500 ml cake flour (plus a little more for later)
65 ml very soft butter
65 ml castor sugar
10 ml ground cinnamon
5 ml ground nutmeg
125 ml Safari Seedless Raisins
125 ml Safari Golden Sultanas
45 ml apricot jam mixed with 15 ml water
to decorate: sifted icing sugar


Place the yeast in a large bowl and stir in the sugar and salt. Whisk together the water and butter and add to the yeast. Mix well then whisk in the egg white with 250 ml of the flour. Whisk until smooth then using a spoon, stir in enough of the remaining flour to form a soft dough.

Knead the dough for 3 – 4 minutes with a dough hook in your food mixer or place it on a lightly floured surface and knead until elastic but still soft and sticky, about 6 – 8 minutes. Brands of flour can differ, so if your dough is firm, add more warm water or if it’s too wet, add more flour until you have a soft, pliable and sticky dough. The best way to hand-knead is to hold the dough down with one hand and with the other hand’s wrist, stretch the dough away from you and then to fold the dough back and do this over and over again.

When done kneading, roll the dough into a ball and place into a large, oiled bowl, turning the dough once to oil the whole surface. Cover and set in a warm place to rise double in size, about an hour.

When the dough is risen, transfer to a lightly flour surface and knock down, kneading it again briefly before rolling it out quite thinly (½ cm) into a large rectangle.

Mix together the butter, castor sugar, cinnamon and nutmeg and spread it over the dough, right to the ends. Combine the raisins and sultanas and sprinkle over the surface of the dough. Lightly pat the fruit into the dough.

Roll the dough up like a Swiss roll, starting with the long side and pinch the seam to seal the roll. Trim the ends of the roll then cut it into 1-cem slices. Arrange the slices onto a baking sheet (or two, depending on the sheet’s and your oven’s size) that’s been sprayed with non-stick spray making sure they are at least 6 cm apart. Cover and set aside until risen to double its size, about 45 minutes.

Bake in the oven preheated to 200° C for 20 minutes or until golden brown. Remove from oven, heat the jam and brush all over the ring.

Dust the tops with sifted icing sugar and serve still warm.

Yields about 18 slices