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Wild Raspberry & Fireweed Bannock Swirls
Prep: 25 minutes
Cook: 20-22 minutes
Servings: 9 swirls
The Flavour of a Northern Summer
Fireweed and wild raspberries are the vibrant colours of a Canadian summer. This unique recipe for making bannock captures that fleeting beauty by rolling a tender dough with a filling of tart raspberries and honey-scented fireweed jelly, creating beautiful, delicious swirls.
Materials
- For the Dough:
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup cold butter, cubed
- 3/4 cup milk
- For the Filling:
- 1 cup fresh wild raspberries
- 1/4 cup fireweed jelly (or honey if unavailable)
- 1 tbsp cornstarch
Preparation
- Preheat oven to 400°F (200°C). Grease an 8x8 inch baking pan.
- First, make the filling: In a small saucepan, gently mash the raspberries with the fireweed jelly and cornstarch. Heat over medium-low heat, stirring constantly, until thickened, about 3-5 minutes. Set aside to cool.
- For the dough: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the butter until the mixture is crumbly.
- Stir in the milk to form a soft dough.
Cooking
- On a floured surface, roll the dough into a rectangle approximately 9x12 inches.
- Spread the cooled raspberry-fireweed filling evenly over the dough, leaving a small border on one of the long edges.
- Starting from the other long edge, roll the dough up tightly into a log.
- Cut the log into 9 equal slices. Place the slices cut-side up in the prepared baking pan.
- Bake for 20-22 minutes, until the tops are golden brown and the filling is bubbly.
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