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Cooking
Strawberry Swirl Buns – A Spring Dessert
· 12 servings
Yeasted dough
Prepare the yeasted dough in the usual way. Once it has risen, roll it out into a rectangle.
Roll and slice
Spread with the filling and scatter over the chopped strawberries. Roll up like a strudel and slice into rounds. This batch made enough for a 12-cup muffin tin plus 6 more, which I baked on a baking tray.
Muffin cases
Grease the tin or line it with paper cases. I had quite a bit of filling left over (I made more than stated in the recipe), so I spooned the extra into each cup.
Bake
Bake in the oven until golden. I'd recommend placing a tray underneath in the oven too – the strawberry juice can start leaking out and burn unpleasantly on the oven floor.