Raspberry and orange swirls

Makes 10

300g raspberries

150g unsalted butter, grated, plus extra for greasing

500g strong bread flour, plus extra for dusting

¼ tsp salt

1 tsp vanilla bean paste

375g caster sugar

1 orange

2 eggs

200ml milk

7g dried fast-action yeast

50ml water

125g icing sugar

25cm x 35cm flat oven tray

Preheat the oven to 200°C/gas mark 6 and grease the oven tray. In a large mixing bowl, combine the flour, salt, vanilla paste, 50g of the caster sugar, the zest of the orange, eggs and butter. In a small saucepan, heat the milk and 25g of the remaining caster sugar for 1 min on a low heat until just warm, then mix in the yeast. Pour this into the flour mixture and mix to combine, then knead by pushing the dough into itself for 8-10 mins until smooth. Cover with cling film and leave to stand in a warm place for 1 hr.

In the meantime, to make the jam, place two thirds of the raspberries in a large saucepan, then add the water and the remaining sugar. Stir and bring to the boil, then keep on a rolling boil for 5 mins until thick and glossy. Allow to cool, then stir in the remaining raspberries.

Dust a clean surface with flour, then knead the dough for 2 mins. Roll it out to a rectangle approximately 35 x 45cm. Spread with the jam, allowing a 1cm border, then roll the dough into a sausage shape from the short side. Cut the dough into 10 equal pieces, using a sharp knife.

Place the swirls, side by side and cut-side up, in the prepared tin. Cover with cling film and leave in a warm place for 30 mins until risen to approximately double the size. Bake for 20-30 mins until golden. Allow to cool completely.

Remove the swirls from the tin and place on a serving plate. In a small bowl, mix together the icing sugar with 2 tbsp of juice squeezed from the orange until smooth. Drizzle the orange icing over the swirls, then allow to dry before separating the swirls and serving.

“Odours that rise When the spade wounds the roots of tree, Rose, currant, raspberry” Edward Thomas, ‘Digging’