The blackberry and white chocolate swirl buns are your reason to bring a tub to collect some juicy berries on your next walk. Mash the berries only roughly so you get proper pockets of jammy fruit, twist the strips gently to expose the filling, and let the buns cool before the icing goes on, or it disappears into the crumb.
Firstly, melt the butter in a large pot gently on a low heat and then add the milk. When the mixture is lukewarm, remove from the heat and add the sachet of dried yeast, whisking to incorporate.
Mix the flour, sugar and salt in a large mixing bowl. Make a well and pour the butter mixture in. Using a wooden spoon, mix until you have a rough dough. When the dough has taken shape and is no longer sticky, turn out onto a clean, floured surface and knead for about 6 minutes. Transfer to a clean, lightly oiled bowl, cover the dough with a little oil also, cover with cling film and a towel and let it rise for an hour in a warm, dark place.
To make the butter filling, mix together the butter and sugar with the vanilla paste in a small bowl and set aside.
When the dough has risen, turn onto a surface and roll into a 30cm square, about 3mm thick, and then spread the butter filling all over, using an offset spatula. Mash the blackberries in a small bowl a little. With a fork, arrange these across half the dough along with the white chocolate. Fold the side without the blackberries over the other.
Cut out 3cm-thick slices to give you 10 in total, then cut each strip down the middle, leaving a little at the end holding it intact. Twist each strip to expose the filling slightly and then tie into a rough knot. Arrange on baking trays lined with parchment paper. Cover and leave to prove for another 45 minutes.
Preheat the oven to 200C/400F/Gas Mark 6.
Once risen and puffed a little, coat with the beaten egg and sprinkle with the almonds. Bake in the oven for about 15-20 minutes or until they turn golden brown. Remove and leave to cool.
While cooling, mix together the icing sugar and 1½ tablespoons of water until smooth. Drizzle over the buns and serve.