Makes 8

You will need:

7g instant yeast

1/3 cup + 1 Tablespoon white sugar

3/4 cup full fat milk, warmed

145g unsalted butter, room temperature

1 extra large egg, + 1 yolk

1 vanilla bean

345g all purpose flour

1ts cardomom

1/2ts salt

1 cup good quality blackberry jam, or home made

1 large egg

1 tablespoon milk

For The Icing:

250g cream cheese, room temperature

1/2 cup icing sugar

1/2 cup fresh blackberries, + more for decorating

Method:

Add 1/4 cup of the warm milk to a small bowl, along with the yeast & sugar. Mix well & set aside.

Cream the butter & sugar together in a stand mixer with the paddle attachment, or with a hand held mixer. Cream on medium speed until the mixture is fluffy, & pale in colour. Scrape the bowl down as needed.

Add in one of the eggs, & the extra yolk & mix to combine.

Next, add in the rest of the milk & the yeast mixture. Mix well.

Scrape the seeds from the vanilla bean, & add to the mixture. Mix to incorporate everything.

In a large bowl, sift the flour, salt & cardomom. Stir.

Add in half of the flour mixture & mix until there aren’t any flour streaks.

Add in the remaining flour mixture & mix well. I like to mix until almost all the flour is gone, then mixby hand with a spatula or wooden spoon until all flour has been mixed in.

Lightly oil a large bowl with a little olive oil, place dough in bowl, cover & let rise in a warm place for 2-3 hours, or until doubled in size.

Gently punch down the dough to release any air bubbles & turn out onto a large, lightly floured surface.

Using a rolling pin, roll the dough into a 30cm x 30cm rectangle.

Leaving a 2.5cm boarder around all edges, evenly spread the blackberry jam onto the dough.

Starting from the long side (rolling away from you) tightly roll the dough into a long long. Take care to not squeese out an jam as you go.

Use a very sharp knife, or a piece of floss to cut the log into 2.5-3cm pieces. When done, you should have 8 even pieces.

Lightly oil a 3 litre, 24cm wide x 39cm long baking dish & place the rolls, evenly spaced. They will expand, so make sure you leave enough room!

Cover & let rise in a warm place for another 45 minutes, or until doubled in size.

While the rolls are rising, preheat your oven to 180C, & prepare the egg wash.

Mix one egg & a tablespoon of milk together in a small bowl.

Brush each roll with a light coating of the egg wash, & bake in the oven for 20-25 minutes, or until golden & brown, & cooked all the way through.

Remove from oven, & allow to cool.

While the rolls are cooling, let’s make the icing!

To Make The Icing:

Using a large bowl with the paddle attatment fitted, or a hand held mixer, beat the cream cheese until smooth.

Sift the icing sugar into the cream cheese & mix on low-medium until combined.

Transfer half of the cream cheese mixture to a small bowl, set aside.

Add 1/2 cup of blackberries to the cream cheese mixture in the bowl of the stand mixer & mix on low until the blackberries are mostly mixed into the cream cheese. Chunks of blackberry is perfectly acceptable here, you want some chunks!

Once the rolls have cooled enough so that they won’t melt the icing, place both icing mixturers onto the rolls & swirl the two together so that you have some icing a lovely white colour, & some a wonderful purple colour.

Top with exrta blackberries & enjoy!

Store in the fridge for 2-3 days, Best served at room temperature.