A take on the traditional Swedish cinnamon buns with the lovely cardamon infused dough and cinnamon filling. The addition of raspberries gives a lovely jammy juiciness to the swirls.
Put the milk in a small pan and bring to the boil, add the butter and cardamon and leave to infuse for about 30 minutes.
Meanwhile place the flour, yeast and sugar in a large bowl and mix well.
Make a well in the dry ingredients, add the egg, strain in the milk and mix everything together to make a soft dough. Tip the mixture out onto a floured surface and knead it for about 5 minutes. It will start to come together to form a soft springy dough and so preserver with it. Place the dough in a lightly oiled clean bowl and cover with cling film. Place in a warm place and leave to rise for about 2 hours.
Make up the filling by simply beating all the ingredients together leaving out the raspberries until smooth.
Heat the oven to 200C/fan 180C/gas 6. Roll out the dough to a large rectangle measuring 40 x 50cm.
Spread the filling over the dough and then sprinkle over the raspberries. Fold the dough over and roll over gently with a rolling pin to crush the raspberries. Pop the sheet of dough in the fridge for just 10 minutes this will make it easier to slice at the next stage.
Cut the dough into 3cm width strips using a pastry cutter or sharp knife. Twist the pastry and then wrap twice around your hand to form into a knot. Place on a parchment lined baking tray . Brush with beaten egg and sprinkle with the sugar.
Bake for 12 – 15 minutes until golden.