Anyways, I came up with this nice recipe for a giant blueberry and cinnamon swirl. It's like a huge cinnamon roll with the addition of blueberries, which make the swirl really refreshing and moist.
So for one 25cm (10 inch) swirl you will need:
- 3 cups flour
- 1 pinch of salt
- 1 package (about 2 tablespoons) dry yeast
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup warm water
- 1 egg
- 1 teaspoon vanilla extract
For the filling you will need:
- 1/4 cup softened butter
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 cup blueberries
- some ground cinnamon
1. In a large mixing bowl, mix together the flour, salt, yeast and sugar.
2. Add the melted butter, warm water, egg and vanilla extract and knead for about 10 minutes until you end up with a smooth and elastic dough. Let the dough rise for about 45 to 60 minutes or about doubled in size. (My tip for a perfecly risen dough: I like to preheat the oven to 50°C/120F, turn it off again, shape the dough into a ball, place it into a bowl and cover the bowl with a damp kitchen towel and then place it in the warm oven - it has worked perfectly every single time!)
3. Once the dough has risen, lightly dust a work surface with flour and roll it out into a rectangle of about 20 cm x 50 cm (8 inch x 20 inch). Spread the softened butter evenly onto the dough, sprinkle with the different kinds of sugar, scatter the blueberries and give it all a generous dash of ground cinnamon.
4. Starting from the long side of the rectangle, tightly roll up the dough into a long log. Then form a tight swirl with the log of dough.
5. Preheat the oven to 160°C (320F). Generously grease a 25 cm (10 inch) pie dish/springform/cake pan and place the swirl in it. Let it rise for another 45 to 60 minutes.
6. For a nice shine you can brush the swirl with egg-wash or milk. Bake at 160°C (320F) for about 25 - 30 minutes or until golden brown.