Lactose-free cinnamon swirls

Name: Lactose-free cinnamon swirls
Yield: 12
Ingredients: 60 ml warm water; 30 g fresh yeast; 180 ml Arla® LactoFREE Milk semi-skimmed; 2 large eggs, at room temperature; 100 g sugar; 450 g plain flour; 150 g whole wheat flour; 85 g lactose-free butter, diced, at room temperature; 1 tsp salt; 1 tsp vanilla extract; A bit of lemon juice; 8 soft dates; 1 ripe banana; 2 tbsp cinnamon; 100 g lactose-free butter

Start the day with a freshly baked pastry. These big, fluffy, and soft lactose-free cinnamon swirls are perfect as a sweet breakfast treat but are also delicious as an afternoon snack. Impress family and friends with beautifully shaped, swirled buns with a sweet cinnamon, banana, and date filling.

Ingredients

Dough:

Warm water	60 ml
Fresh yeast	30 g
Arla® LactoFREE Milk semi-skimmed	180 ml
Large eggs, at room temperature	2
Sugar	100 g
Plain flour	450 g
Whole wheat flour	150 g
Lactose-free butter, diced, at room temperature	85 g
Salt	1 tsp
Vanilla extract	1 tsp
A bit of lemon juice

Filling

Soft dates	8
Ripe banana	1
Cinnamon	2 tbsp
Lactose-free butter	100 g

Instructions

Dough

Pour water into the bowl of an electric mixer fitted with a dough hook, add yeast, and stir to dissolve the yeast.
Add buttermilk, eggs, sugar, salt, vanilla, and butter to the yeast mixture. Stir the ingredients together until well combined.
Gradually add flour while kneading. Knead the dough for approximately 5-6 minutes. The dough should be soft and moist – not sticky. Add a little extra flour if the dough is too moist.
Cover the mixing bowl with a clean kitchen towel and let the dough rise until double in volume. This takes approximately 1 hour, depending on the room temperature.

Filling

Remove the stones from the dates and blend with butter, banana, and cinnamon until the mixture gets a smooth texture.
Roll out the dough into a large square of about 40 x 40 cm on a floured surface.
Spread the filling on the square in an even layer.
Fold one-third of the dough in towards the centre, then fold the second third over the first so that the dough has three layers.
Carefully roll out the dough again as flat as possible.
Cut the dough into long strips that are 2-3 cm wide.
Make a cut in the strips from top to bottom without cutting all the way through so that it stays together at one end. That way, each gets two new strips that can be twisted around each other. Roll the twisted strips together and close the end by gently pressing it up under the bottom of the swirl.
Place the cinnamon swirls on a lined baking sheet and let them rise for 30 minutes. Preheat the oven to 180°C.
Brush the swirls with egg yolk and bake for 22-25 minutes until nicely golden.