Blueberry cinnamon swirls
These delicious blueberry cinnamon buns are baked snugly together in the tin to tear apart after being drizzled with icing and dotted with candied walnuts.
Equipment and preparation: You will need a 23cm/9in round springform tin.
For the dough
- 420g/15oz strong white flour, plus extra for dusting
- 4 tbsp caster sugar
- 2 tsp dried fast-action yeast
- 100ml/3½fl oz milk
- 40g/1½oz butter, plus extra for greasing
- oil, for greasing
For the filling
- 150g/5½oz blueberries, halved
- 1 orange, zest only
- 1 tsp ground cinnamon
- grating of nutmeg
- 4 tbsp brown sugar