for 12 pieces

Dough

500 g	white flour
1 ½ tsp	salt
2 tbsp	coarse cane sugar
½ cube	yeast (approx. 20 g), crumbled
2 dl	milk
1 dl	water
50 g	butter, cut into pieces

Filling

200 g	filling with almonds
2 tbsp	blood orange juice
2	blood oranges X
a little	white flour

Frosting

1 tbsp	orange jam
125 g	cream cheese
3 tbsp	icing sugar
1	blood orange, rinsed with hot water; use grated zest and 2 tbsp of juice

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the milk and water, knead into a dough for approx. 5 mins. Add the butter, knead for a further 5 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

Place the almond mixture and orange juice in a bowl, stir until smooth. On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll the dough up from the long edge. Without exerting pressure, cut it into approx. 12 pieces using a bread knife. Arrange the swirls in the prepared tin, cover and leave to rise at room temperature for approx. 30 mins.

Bake

Approx. 25 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow the swirls to cool slightly, remove from the tin and leave to cool on a rack.

Frosting

Spread the jam over the pastry swirls. Combine the cream cheese with the icing sugar, orange zest and orange juice, serve the frosting with the pastry swirls.

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