Food and Travel Magazine | Pistachio and raspberry swirls

Ingredients

• 300g frozen raspberries
• 2 eggs
• finely chopped pistachios, to decorate (optional)
• finely chopped freeze-dried or fresh raspberries, to decorate (optional)
• 500g plain flour, preferably ‘0’
• 60g caster sugar
• 2tsp fine salt
• 10g dried yeast
• 300ml whole milk
• 270g block cold unsalted butter
• 150g unsalted butter, softened
• 150g caster sugar
• 1 egg, plus 1 egg yolk
• 100g ground pistachios
• 50g ground almonds
• 25g plain flour
• 40ml kirsch