In front of these leavened sweet swirls, people chat, share stories, listen, and then… silent to enjoy them in all their goodness. Great at any time of the day (from breakfast to after dinner), these little cakes fall into the category of mildly sweet desserts that I so love. I know you’re eating them with your eyes. What are you waiting for to try them?

Other sweet swirls:

Difficulty: Medium
Cost: Economical
Rest time: 2 Hours
Preparation time: 45 Minutes
Portions: 6 people
Cooking methods: Stovetop
Cuisine: Italian

571.94 Kcal

calories per serving

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Energy 571.94 (Kcal)
Carbohydrates 69.03 (g) of which sugars 16.33 (g)
Proteins 9.58 (g)
Fat 30.12 (g) of which saturated 8.98 (g)of which unsaturated 4.87 (g)
Fibers 1.74 (g)
Sodium 68.08 (mg)

Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for 6 Leavened Sweet Swirls

In this recipe, I used dry yeast. Of course, you can substitute it with fresh yeast. Click HERE to calculate the correspondence between the two types of yeast.

3 3/4 cups all-purpose flour
1 cup fresh heavy cream
2 tsp dry yeast
3 tbsps sugar
1 tbsp honey
3 1/2 tbsps butter
1 pinch salt
3 1/2 tbsps butter
powdered sugar
1 1/2 tbsps sugar

Tools

I prepared the dough for these leavened sweet swirls with a stand mixer, but you can also proceed manually by working the ingredients first in a bowl and then on the countertop.

Stand mixer
Hand whisk
1 Bowl
Rolling pin
Brush
1 Baking tray

Preparation of Leavened Sweet Swirls

Pour the warm cream into the bowl of the stand mixer, then add sugar, honey, and yeast and stir with a small hand whisk.
Then add the flour and start kneading with the dough hook.
When the mixture has compacted, add a pinch of salt and 50 g (3 1/2 tbsps) of butter cut into pieces. Continue kneading with the hook until a firm and homogeneous dough is obtained.
Transfer it to the countertop, work it with your hands for a few moments and shape it into a ball.
Place it in a bowl, cover with plastic wrap, and let it rise for an hour in a warm place away from drafts.
After this first rising, transfer the dough to the floured countertop and divide it into six parts. It’s not a problem if they won’t all be perfectly equal. You’ll simply get swirls of different sizes.
Now take a piece of dough, flatten it with your hands on the well-floured countertop, and roll it out with the rolling pin into a very thin sheet. Even in this case, it will not be necessary to give the sheet a regular shape.
Brush the sheet with melted butter and sprinkle it with sugar. You’ll have butter left over. Set it aside because you’ll need it to brush the swirls after baking.
Then “scrunch” it as shown in the photograph. You don’t need to roll it up but form waves.
Now, starting from one end, roll the obtained strip until you form a swirl.
Transfer it to a baking tray lined with parchment paper and proceed the same way to make the other five leavened sweet swirls.
Cover with a cloth and let them rise for another hour.
After this second rising, brush the swirls with warm milk.
Bake the leavened sweet swirls in a preheated static oven at 355°F for 18/20 minutes or until golden.
Remove them from the oven and immediately brush with the remaining melted butter.
Let them cool before dusting with powdered sugar. Enjoy! Paola
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