3 cups plain flour
3 tablespoons caster sugar
1 tablespoon baking powder
½ teaspoon sea salt
finely grated zest 1 lemon and 1 orange
1¼ cups milk
¼ cup melted butter, cooled
1 teaspoon vanilla extract
2 cups fresh or frozen raspberries (not thawed)
1/3 cup caster sugar
2 teaspoons cornflour
½ cup seedless berry jam
1 cup icing sugar, sifted
¼ teaspoon vanilla extract
3–4 teaspoons milk
Grease a 23 cm x 34 cm cake tin (or use a roasting tin at least 5 cm deep) and line fully with baking paper, bringing it right up the sides of the tin. Take care not to pierce the paper.
Preheat the oven to 190˚C.
Filling: Combine the raspberries, sugar and cornflour in a bowl and set aside.
Dough: Combine all the dry ingredients and both zests in a large bowl. Using your fingertips, rub the zest into the flour to infuse with the oils.
Combine the milk, butter and vanilla and pour onto the dry ingredients. Mix with a fork to make a shaggy looking dough. Tip onto a floured bench and gently bring the dough together. Roll out to an approximately 20 cm x 40 cm rectangle. Don’t overwork the dough or the swirls will be tough.
Spread the jam over the dough. Give the raspberries a stir then divide evenly over the jam, sprinkling over any sugar left in the bowl. Gently press the raspberries into the jam to make it easier to roll. Starting at the long side, roll the dough into a log. Cut into 12 even pieces and place cut side down in the tin.
Bake for 25-30 minutes or until well risen and golden. Leave to cool in the tin for 20 minutes. Carefully lift out using the paper as a guide.
Glaze: Stir the ingredients together in a bowl until smooth.
To finish: Drizzle the glaze over the just warm buns, dust with icing sugar and serve. Makes 12.