Carrot Cake Swirl Buns

Dominic Franks shares one of his favourite recipes for Carrot Cake Swirl Buns, a sweet treat to enjoy at any time of day.

METHOD:

• Start with the dough – put the flour, caster sugar, salt and yeast into a large bowl and set aside. Put the milk, butter, orange (or clementine) zest and mixed spice into a small saucepan and cook over a low-medium heat until all the butter has melted. Set aside until just lukewarm.
  • Make a well in the middle of the flour mixture, then pour in the milk mixture and add the egg. Mix with your hands to form a rough, soft dough. Tip out onto a lightly floured work surface and knead for about 10-15 minutes until smooth and elastic. (I did this in my stand mixer, using the dough hook on low speed for 10 minutes.) then put the dough in a lightly greased bowl and cover with cling film. Leave it to rise for about 1-1½ hours or until it has doubled in size.
  • Meanwhile make the carrot cake filling by lightly beating the butter, mixed spice and brown sugar until you have a rough paste, then fold in half the grated carrots.
  • Once the dough is risen, tip it out onto a lightly floured work surface and use a rolling pin to roll into a 40cm x 50cm rectangle. Using a spoon or spatula, spread the mixed spice butter in an even layer across the entire surface of the dough, then sprinkle the remaining carrots, almond slivers and walnuts over the top.
  • Roll up the dough into a cylinder along the long edge, keeping the spiral tight. Using a sharp knife, cut into 6 fat even slices.
  • Grease and line a baking tin roughly 20cm x 3cm and arrange the buns snugly in the base. Cover the tin with cling film, set aside and allow the buns to prove for 45-60 minutes until risen and puffy.
  • While the buns are proving, heat the oven to 180°C/356F. Once proved, bake the buns for 30-40 minutes or until golden brown.
  • While the buns are baking, prepare the glaze: put the ingredients into a bowl and mix well until you have a loose frosting mixture.
  • Remove the buns from the oven and let them sit for 10 minutes in the pan on a wire rack. Then spread the frosting over the top of each bun in a swirling pattern.
  • Eat and of course, enjoy!

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