Citrus almond swirl rolls

“The tangy citrus flavour blends so well into these swirl rolls and are scrumptious with a coffee;, it will set you up for the morning. If you aren’t a fan of grapefruit, then leave it out”

MAKES 10 TO 12 INGREDIENTS

300g strong flour

50g caster sugar

7g dry active yeast

50ml warm milk

70ml warm water

1 lime, zest only

1 large orange, zest only

½ grapefruit

4 tbsp ground almonds

4 tbsp light brown sugar or plain caster sugar

4 tbsp chopped dried sour cherries Egg wash (1 egg and 2 tbsp cold water, mixed with a fork), to glaze

For the icing (optional – they are delicious without the icing)

100g icing sugar

2 to 3 tbsp lime juice or water Orange or lime zest, to decorate

You will need a muffin tray METHOD

1 Place the our, sugar and yeast in an electric mixer bowl with the dough hook attached.

2 Gently heat the milk and water, check that it is not too hot and pour some into the bowl. Turn on the mixer slowly and while the mixer is still on, pour in more liquid until a soft dough has formed.

3 Increase the speed and knead in the machine for about 5 to 6 minutes until a smooth dough has formed.

4 Oil a large bowl and place the dough into the bowl, cover with wrap and leave to rise in a warm place to double in size. This will probably take about 1½ to 2 hours. Check after 1 hour.

5 When the dough has doubled in size, place on a floured surface and knock back – this is kneading for 2 to 3 minutes on a clean surface.

6 Brush a deep muffin tray generously with rapeseed oil. Cut the dough into 2 portions. Roll each piece of dough out into a rectangle shape, grate half the lime, orange and grapefruit zest onto the dough. Spoon over half the ground almonds and half the light brown sugar or plain caster sugar depending on which you are using. Add half the chopped dried sour cherries. Roll up like a Swiss roll. Repeat for the other piece of dough.

7 Slice into 6cm pieces, place them into the muffin trays, swirl side up and flatten lightly. Glaze them with a little egg wash. You should get 10 or 12 rolls depending on how thin you rolled the dough. Cover them loosely with a wrap that won’t stick and leave to rise for about ½ an hour.

8 Pre-heat the oven to 190°C/fan 170°C/gas 5. Glaze the tops again with egg wash and bake for 20 to 25 minutes until golden. Place on a cooling rack. Cool before removing from the muffin tin. Once cooled, if you are icing them, sift the icing sugar into a bowl, pour in enough lime juice to form a thick paste. Spoon into a piping bag and pipe onto the swirl rolls. Sprinkle orange or lime zest on top.