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Tear and share swirl

Image of Tear-and-share-swirl.jpg for Tear and share swirl

Perfect with an afternoon cuppa, tear and share this delicious swirl with family and friends at any Easter gathering.

SERVES 16 TAKES 60 minutes to make


  • 160ml Co-op semi-skimmed milk
  • 500g strong bread flour, plus extra for dusting
  • 150g Fairtrade caster sugar
  • 7g sachet Co-op instant dried yeast
  • 2 eggs from our Love Local range, plus 1 yolk
  • 80g Co-op unsalted butter, softened
  • 80g lard
  • Icing sugar, to serve


  1. Heat the milk until lukewarm.
  2. Put the flour in a bowl with the sugar, make a well in the centre and add the yeast.
  3. Pour in the warm milk and leave for 5 mins — a froth will form.
  4. Lightly beat the eggs and yolk, then stir in until you have a dough, adding more flour if necessary.
  5. Turn out onto a floured surface and knead for 6-8 mins, until smooth.
  6. Leave, covered, in a warm place for 1-2 hours, or until doubled in size.
  7. Knock the air out of the dough, then roll into a rectangle about 60cm x 45cm.
  8. Mix the butter and lard into a paste and spread all over the dough.
  9. Starting at a long edge, roll it up tightly until you have a sausage shape.
  10. Continue to roll it out as long as you can.
  11. Starting in the middle of a baking sheet, coil the dough, leaving space in between for rising.
  12. Cover and leave again in a warm place for 1-2 hours or until doubled in size.
  13. Preheat the oven to 180°C/fan 160°C/Gas 4.
  14. Then bake the ensaïmada for 20-25 mins, until golden.
  15. Allow to cool slightly, then dust with icing sugar to serve.


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