Redcurrant Swirls



When I was in NY I brought you the cheat’s way of making cinnamon swirls (see here). Right now, I am in Berlin and I am bringing you a receipe for cheat’s redcurrant swirls.

This kind of fruity and slightly sour swirl suits Berlin a lot more than NY’s cinnamon swirls, especially right now, in the height of summer when you can get great berries at every market (if not pick them yourself in your garden). Redcurrants are such pretty berries with quite a sourness to them. Don’t be worried about their sourness in this receipe though, as they are combined with marzipan and for some extra sweetness, there’s an icing on top as well.

The swirls can again be made with a ready-made dough, making it a super easy and quick breakfast option. If you want to make them from scratch, you could use the receipe for the dough in my apricot marzipan swirls (see here).

But in the heat of the summer, that we have in Berlin right now there is no point in spending any more time than needed in the kitchen…

For 16 swirls you will need:

  • 500g redcurrants
  • 200g marzipan
  • 1 egg
  • 1 pack of ready-to-bake yeast dough
  • 150g icing sugar
  • 3 tbsp of water

Line two baking trays with baking parchment and preheat the oven to gas mark 6.

Gently pull the washed red currants of their stalks – using a fork to separate the fruits from the green stems.

Cut the marzipan in small pieces and add it to a bowl along with the egg and mix everything with an electric whisk until you have a smooth paste.

Unroll the dough onto the sheet of paper, it comes with and spread it with the marzipan paste – leaving a 1cm wide space all around the edges. Now spread the red currants evenly in one layer, over the marzipan.

With the help of the paper that the dough was rolled up with, lift the long side up and start rolling the berry and marzipan topped dough in to one long log.

Cut into 18 even pieces and put the pieces, cut side down, on the baking trays. They should rise, so spread them out over the two baking trays.

Bake for 15-20 minutes at which point they should have got bigger and show a bit of colour too.

Take them out of the oven and, on a wire rack, let them cool down a little. Make the icing by combining the icing sugar and water and drizzle or spread it over the baked swirls, while they are still warm and best eaten at once, when they are cold.

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