Blueberry swirls from Crumb: The Baking Book (page 136) by Ruby Tandoh

  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • caster sugar
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  • Show all ingredients...
  • Serves : 12

  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • anya_sf on February 09, 2020

    I didn't have pistachios, but added an extra 100 g blueberries, although I was concerned they'd add too much moisture. I shaped the rolls the night before, refrigerated them, then proofed and baked them in the morning. As feared, the blueberries exuded a fair amount of liquid, creating a blueberry syrup under the rolls, but they still baked up okay and I did appreciate the extra berries. The rolls were soft, tender, and not too sweet, with a lovely bright flavor from the berries and orange zest.

  • Lepa on February 20, 2017

    These turned out well. They are beautiful and taste pretty good- not overly sweet.

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