This morning I made a delicious treat for the fam: fruit swirls. This is a simple recipe (if you don’t mind using a bit of yeast) and takes only a little time to make. I use a simple bread recipe that I got from the Duggar’s first published book: The Duggars: 20 and Counting! It’s their dinner roll recipe and maybe you’ve heard them affectionately called “Duggar rolls”. Well, I use this recipe for just about anything bread from pizza dough on down to cinnamon rolls. It’s quick and you don’t necessarily have to let it rise in the traditional sense. There’s no punching down the dough and minimal kneading.
Here’s the recipe:
1/2 c. shortening
1/2 c. sugar
1 t. salt
2 pkg. yeast
2 c. flour
- I typically cut the recipe in half for our family and use the whole recipe if cooking for guests. You get A LOT of dough from half. Don’t be afraid to add more flour little by little. The dough will initially very sticky. Coat your hands in flour before working with the dough. You want the dough pliable, but not sticking to everything it touches. PRO TIP: This dough is the best if you let it relax in your fridge overnight. Put it in a bowl and secure saran wrap over it. The dough is easier to manipulate this way. It works same day, too, it’s just more work.
- Make the dough like the recipe says (omitting the crossed out parts, of course) and pre-heat the oven to 375 (per recipe suggestion) and when you roll your dough, don’t roll into a large pizza shape. Instead, roll it into a large tube. Then, take your pin and flatten the tube.
- You’re going to need some fruit. So far I’ve used strawberries and blueberries, separately. I use an Oster blender with a food processor attachment. I dump a bit into the processor (depending on how “fruity” you want your rolls) and leave a bit to the side for decoration and munching while cooking. Puree it on a low setting. You want it chunky.
- After the tube is flattened to your desired width, spread some butter all over the dough. Then take some granulated sugar and sprinkle it all over your dough– don’t be shy with it! Tailor it to how sweet you want your swirls. Then spoon drop the fruit goo onto the dough. Spread it around evenly.
- Now here’s the fun part: rolling it up! Start from the end of your choice. And roll it slowly, trying to keep as much of the fruit goo inside your roll up as you can. If your workspace is floured enough your dough should roll nicely. One time I had to use a spatula as I rolled to scrape dough off of my counters… I don’t recommend that to anyone.
- Next, grab a pizza cutter (it’s what I use to cut up just about anything) and slice to your desired thickness. You can use a knife, but it needs to super sharp and not too serrated. Don’t slice too thin or your fruit will fall out, and not too thick or your rolls will close in over themselves when they rise in the oven. Just eyeball it, you’ll see what I mean. As you cut each slice, lift it up and place into a greased baking dish of your choice. You want them snug, but not on top of each other.
- Put them in the oven for about 25 minutes. The recipe says to bake 20-30 minutes, but I go with an even 25. Perfection every time!
1 cup confectioners sugar
1 Tbsp half and half (you can use milk, but it won’t be as thick)
MIX MIX MIX MIX and get the clumps out.
- When your swirls are finished baking (you want them slightly browned on top), drizzle the icing all over them making sure to get it in the cracks and crevices of the swirls. Add some leftover fruit if you have some. (I usually don’t because between the kids and me snacking while baking there’s rarely any left!) I plunk pieces down randomly over the tops of my swirls. And there you have it: Fruit Swirls!