Cinnamon and raisin sweet rolls with vanilla cream

ingredients

• Cinnamon and raisin sweet rolls

  • 2 1/2 cup self-raising flour, plus extra for dusting
  • 1/4 cup cold butter, cut into 1cm cubes
  • 1/4 cup frozen shortening, cut into 1cm cubes
  • 1 cup buttermilk
  • 7 tablespoon softened butter
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup caster sugar
  • 1/2 cup raisins
  • 1 teaspoon ground cinnamon
  • canola cooking spray

• Vanilla cream

  • 1 cup icing sugar, plus extra for dusting
  • 6 tablespoon cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon mint extract (optional)
  • edible flowers, to garnish (optional)
  • fresh or freeze-dried strawberries, to garnish (optional)

method

• • 1

    Place flour in a blender and add butter and shortening (you may need to do this in batches depending on the size of your blender). Pulse until mixture comes together and is crumbly.

  • 2

    Transfer mixture to a large bowl, make a well in the centre and add the buttermilk. Stir with a fork until the mixture comes together.

  • 3

    Sprinkle a generous amount of flour on a clean workbench, tip out the dough and knead for 30 seconds.

  • 4

    Cut a 40cm length of baking paper. Place dough on top and roll out to cover almost the entire sheet (a rectangle 40cm x 25cm).

  • 5

    Spread the softened butter evenly on dough, avoiding a 1cm border all the way around. Stir together the brown and caster sugar, raisins and cinnamon in a small bowl then sprinkle over the butter.

  • 6

    Starting from one of the short ends of the rectangle, lift and tilt the baking paper then gently begin to roll up the pastry like a giant cigar. Lift the baking paper with the roll onto a baking tray and leave to set in the freezer for 20 minutes.

  • 7

    Preheat oven to 230°C.

  • 8

    Lightly spray a deep 30cm round pan or ceramic dish with canola spray. Remove dough from freezer and cut into 2.5cm slices.

  • 9

    Place rolls cut-side down in dish, keeping them compact. Transfer to middle rack of oven and cook for 15 minutes or until nicely coloured. Remove from oven and cool for 10 minutes.

  • 10

    To make vanilla cream, place icing sugar and cream in a bowl with vanilla and mint extract, if using, and mix to a thick paste.

  • 11

    Take the rolls out of the dish and transfer to a serving platter. Dust with icing sugar and garnish with flowers and strawberries if desired. Serve with a dish of vanilla cream.