Raspberry & Pistachio Swirls

An Easter edition to a customer favourite, these can be served warm as part of a spring dessert option or alternatively they make for on the go breakfast options served with coffees.

30 Mins



Kara 180g doughballs

300g frozen raspberries

60g sugar

½ Lemon

100g Icing Sugar

1 tbsp Water

100g Pistachios, chopped


Take the defrosted and proved Kara doughballs, and roll out flat – learn how to prep our doughballs here.

In a bowl, toss the frozen raspberries with the sugar.  Spread the sugared raspberries evenly over the dough. Tightly roll up the dough into a sausage like shape. With a knife begin to even cut the roll into 10 pieces. Arrange into a pre lined baking tray. Cover with oiled cling film and allow to prove and rise. Once compact, begin to bake in a preheated oven until the dough is cooked through- this will take around 30 minutes.

Remove from oven and pour over your icing sugar. For this take your icing sugar and mix with 1 tbsp of water and ½ lemon juice, if the mixture is too runny, add more sugar, if too stiff, add a little more water.

Sprinkle over some chopped pistachios and its ready to serve.


This recipe uses

Doughballs: 180g


Doughballs: 180g

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