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
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Method
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1Mix 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.
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2Grease the Le Creuset 20cm Signature Heart Casserole.
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3Knock 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.
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4Pick 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.
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5Preheat the oven to 180°C/160°C fan/gas mark 4.
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6Bake 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.
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7Remove from casserole and serve warm with butter and more jam.
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8This loaf can even be made into French toast and served with fresh berries, plain yoghurt or crème Fraiche and honey.
