Blackberry & White Chocolate Swirl Buns | DonalSkehan.com
  • desserts-baking

Blackberry & White Chocolate Swirl Buns

November 05

A sweet dough filled with blackberries and white chocolate to make irresistible little fluffy knots drizzled with a simple glaze.

  • serves Serves 12
  • time 15 mins


  1. 1. Firstly, melt the butter in a large pot gently on a low heat and then add the milk. When the mixture is lukewarm, remove from the heat and add the sachet of dried yeast, whisking to incorporate.
  2. 2. Mix the flour, sugar and salt in a large mixing bowl. Make a well and pour the wet ingredients in. Using a wooden spoon mix until you have a rough dough. When the dough has taken shape and is no longer sticky, turn out onto a clean floured surface and knead for about 6 minutes. Transfer to a clean, lightly oiled bowl, cover the dough with a little oil also, cover with cling film and a towel and let it rise for an hour in a warm dark place.
  3. 3. To make the butter. Mix together the butter and sugar with the vanilla paste in a small bowl and set aside.
  4. 4. When the dough has risen, turn onto a surface and roll into a 30cm square, about 3mm thick, and then spread the butter all over, using an offset spatula. Mash the blackberries in a small bowl a little, with a fork arrange these across half the dough along with the white chocolate. Fold the side without the blackberries over the other.
  5. 5. Cut out 3cm/1" thick slices,to give you 10 in total, then cut each strip down the middle leaving a little at the end holding it intact. Twist each strip to expose the filling slightly and then tie into a rough knot. Arrange on two baking trays lined with parchment paper. Cover and leave to prove for another 45 minutes.
  6. 6. Preheat the oven to 200°C/400°F/Gas Mark 8.
  7. 7. Once risen and puffed a little, coat with the beaten egg and sprinkle with the almonds. Bake in the oven for about 15-20 minutes or until they turn golden brown. Remove and leave to cool.
  8. 8. While cooling. Mix together the icing sugar and 1.5 tablespoons of water until smooth. Drizzle over the buns and serve.

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For the buns:
200ml milk
50g butter
1 x 7g sachets of dried yeast
75g caster sugar
375g plain flour
1/2 tsp salt
1 egg, beaten
50g flaked almonds
For the filling:
50g butter, softened
75g caster sugar
2 tsp vanilla bean paste
125g blackberries
100g white chocolate, finely chopped
To serve:
75g icing sugar