Red Current and Marzipan Swirls

Recipe from What's For Lunch, Honey?  


For the yeast dough

250 ml milk – like warm
500g all-purpose flour
1 cube (approx. 42g) fresh yeast
50g sugar
75g butter, softened
1 egg
75g butter
a pinch of salt

For the filling

500g red currents, washed and removed from the stalks
200g marzipan, cut into cubes
1/2 teaspoon ground cardamom powder
1 egg
150g icing sugar
extra flour


For the yeast dough

  1. Crumble the fresh yeast into the milk. Stir to dissolve.

  2. In a large mixing bowl add the flour and make a well in the middle of it. Pour in the yeast-milk mixture. Taking some of the flour from the sides begin to prepare your yeast dough by mixing a small amount of the flour into the mixture. Cover and allow to rest for 15 minutes.

  3. Add sugar, egg, salt and butter to the dough and using the dough hooks of your stand mixer knead the dough until it comes together. Then for the final few minutes use your hands to make a smooth silky dough. Cover with a damp cloth and leave to rise in a warm dry place for approx. 30 minutes. Then give the dough a final good knead with your hands.

  4. Using a rolling pin roll out the dough on a floured surface into a rectangle approx. 60 x 45 cm. Gently move the dough over to a sheet of baking paper cut in approx. the same size. This will help to roll the dough more easily.

For the filling

  1. Place the marzipan, cardamom and egg in a mixing bowl and whisk with an electrical hand held whisk until the mixture is nice and smooth.

  2. Preheat the oven to about 180 – 200 degrees C. Prepare two baking trays by lining them with baking paper.

  3. Spread the marzipan over the yeast dough in a thin layer. Lay out the red currents in an even layer leaving about 1 cm free around the edges.

  4. Roll the dough from the long side up, using the baking paper as an aid as you roll upwards.

  5. With a floured sharp knife cut about 12-15 slices from the dough roll, making sure to flour the knife in between each cut.

  6. Place the swirls on the prepared baking trays. Cover with a tea towel and allow to rest for 10 minutes.

  7. Back each tray separately for 15 minutes. Remove from the oven and allow to cool to warm on a rack.

  8. In the meantime prepare the sugar frosting by adding 2-3 tablespoons of water to the icing sugar and stirring until smooth. Coat the warm swirls with the frosting and then allow to dry. 

Serving Tips: 

  • You can use any kind of berries for these swirls. Try blueberries or raspberries, frozen now and fresh in the summer. Right now use dried cranberries, poached quince or pears.
  • Instead of fruit try spreading a simple layer of your favorite preserve. This fig and ginger preserve will make everyone drool for more or this delectable plum and cinnamon preserve is perfect for breakfast, tea, or just about anytime of the day!
  • Decadent would be simply drizzling some dulce de leche and a few nuts!