Raspberry Twisted Love Bun

DIFFICULTY
Average Average
PREP TIME
Under 1 Hr. Under 1 Hr.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
6-8 6-8
Raspberry Twisted Love Bun
A beautiful jam-filled bun that is easy to prepare.
Main ingredients
  • Fruit
Ingredients
Method

Ingredients

  • 100g good-quality raspberry jam
  • 100g fresh raspberries
FOR THE DOUGH
  • 160ml warm milk
  • 5g instant dry yeast
  • 25g white sugar
  • 250g cake flour, plus extra for rolling
  • 3ml salt
  • 6ml vanilla paste
  • Method

  • 1
    Mix all the ingredients for the dough in an electric mixer fitted with a dough hook. Knead in the mixer for about 8-10 minutes until a smooth dough is formed. Add a little extra flour if necessary. Cover with a tea towel and prove in a warm place until doubled in size.
  • 2
    Grease the Le Creuset 20cm Signature Heart Casserole.
  • 3
    Knock the dough back, then divide it into six equal pieces. Roll each dough portion into a rectangle, measuring 3 x 40 cm. Place one strip on your surface, spread evenly with raspberry jam and scatter with torn raspberries. Top with another dough rectangle and more jam and raspberries. Cover with a third dough strip and set aside. Repeat the process with the remaining three dough rectangles.
  • 4
    Pick up the two stacks of dough, twist and spiral them into the heart casserole. Cover with a tea towel and allow to prove again until doubled in size.
  • 5
    Preheat the oven to 180°C/160°C fan/gas mark 4.
  • 6
    Bake for 40 minutes, then turn the oven up to 200°C/180°C fan/gas mark 6 and bake for a further 10-15 minutes until browned. Remove from the oven and brush with warm raspberry jam and allow to cool in the casserole.
  • 7
    Remove from casserole and serve warm with butter and more jam.
  • 8
    This loaf can even be made into French toast and served with fresh berries, plain yoghurt or crème Fraiche and honey.