Berry Swirls

Directions

1. Dissolve the yeast in the warm milk in a mixing bowl. Leave for five minutes until thickened.
    
2. Add the sugar, butter, salt, eggs and flour and mix to form a dough.
    
3. Dust a work surface with flour and turn out the dough. Knead for 5-8 minutes until smooth and elastic.
    
4. Rub a light coating of oil inside a clean bowl. Add the dough to the bowl and cover with a tea towel. Leave to rise for one hour or until doubled in size.
    
5. Preheat the oven to 200˚C/180˚C fan/gas mark 6 and lightly grease a baking tray.
    
6. Mix the cornflour and berries in a small bowl, mashing them roughly with the back of a fork.
    
7. Dust the work surface with flour and roll out the dough into a rectangle about 30cm x 55cm.
    
8. Spread the melted butter all over the surface, then sprinkle over the sugar. Spread over the mashed berries.
    
9. Careully roll up the dough like a Swiss roll. Slice into even rounds and arrange on the baking tray. Bake for 20-25 minutes until the pastries are golden.
    
10. Meanwhile, whisk together the ingredients for the icing. Leave the rolls to cool for about five minutes before spreading with the icing.