Berry swirls

Ingredients

For the dough:

• 1 tbsp yeast 
• 250ml milk, warmed 
• 60g sugar 
• 120g butter, at room temperature 
• 1 tsp salt 
• 2 eggs 
• 500g plain flour 
• Vegetable or sunflower oil, for greasing 

For the filling:

• 340g mixed frozen berries, thawed 
• 1 tbsp cornflour 
• 50g butter, melted 
• 100g sugar

For the icing:

• 150g icing sugar 
• 1 tsp vanilla extract 
• 90ml fresh cream

Directions

1. Dissolve the yeast in the warm milk in a mixing bowl. Leave for five minutes until thickened.
2. Add the sugar, butter, salt, eggs and flour and mix to form a dough.
3. Dust a work surface with flour and turn out the dough. Knead for 5-8 minutes until smooth and elastic.
4. Rub a light coating of oil inside a clean bowl. Add the dough to the bowl and cover with a tea towel. Leave to rise for one hour or until doubled in size.
5. Preheat the oven to 200˚C/180˚C fan/gas mark 6 and lightly grease a baking tray.
6. Mix the cornflour and berries in a small bowl, mashing them roughly with the back of a fork.
7. Dust the work surface with flour and roll out the dough into a rectangle about 30cm x 55cm.
8. Spread the melted butter all over the surface, then sprinkle over the sugar. Spread over the mashed berries.
9. Carefully roll up the dough like a Swiss roll. Slice into even rounds and arrange on the baking tray. Bake for 20-25 minutes until the pastries are golden.
10. Meanwhile, whisk together the ingredients for the icing. Leave the rolls to cool for about five minutes before spreading with the icing.