Delicious blackberry swirls

A delicious teatime treat for the whole family, and kids enjoy helping make them too.

MAKES 9

Preparation and proving time: 2½ hours

Cooking time: 25 minutes

FOR THE DOUGH

• 75g (3oz) butter, diced
• 150ml (5fl oz) full-fat milk
• 2 eggs, beaten
• 500g (1lb) strong white bread flour
• 3 tbsp light soft brown sugar
• 1 tsp salt
• 7g sachet dried yeast

FOR THE FILLING

• 300g (10½) oz blackberries
• 1 tsp vanilla bean paste
• 75g (3oz) light soft brown sugar
• 60g (2oz) butter, softened
• 75g (3oz) pecans

FOR THE TOPPING

• 75g (3oz) cream cheese
• 1 tsp vanilla bean paste or extract
• 60g (2oz) icing sugar
• 50ml (2fl oz) maple syrup

1. To make the dough, melt the butter in a saucepan. Pour into a jug, adding the milk and eggs and whisk together.

2. Put the flour, sugar and salt in a mixing bowl or the bowl of a food mixer fitted with a dough hook. Tip in the yeast. Pour in the jug of liquid and mix well until the dough is soft.

3. Knead by hand for 10 minutes or in the mixer for 5-8 minutes, until the dough looks smooth, soft and elastic. Tip into a lightly oiled bowl, cover with a clean tea towel, and leave to rise in a warm place for about one hour or until the dough has doubled in size.

4. Meanwhile, make the filling. Place the vanilla, sugar and pecans in a food processor, and whizz until the nuts are finely ground. Mix the pecan mixture with the softened butter. Set aside.

5. When the dough is proved, knead to knock out the air, then roll out on to a floured surface, to a rectangle about 30 x 40cm (12 x 16in). Spread the pecan/butter filling on top, then top with the berries.

6. Roll up from the longest side, making it a snug roll. Cut into nine rolls, trimming off the ends.

7. Take a large, deep roasting tray and grease really well. Put in the buns, cut-sides up. Cover once more and leave in a warm place for about one hour or until they have doubled in size.

8. Heat the oven to 180C/fan 160C/gas 4, remove the tea towel from the tray of rolls, and put in the oven. Bake for 25 minutes, until the buns are browned, risen and firm to the touch. Allow to cool a little in the tin, then remove to a wire rack.

9. While they cool, make the icing. Beat together the cream cheese, vanilla, icing sugar and maple syrup until smooth. Pour over the cooled buns, then serve.