1 hr 10 mins
Not Too Tricky
serves 8
About the recipe
A new spin on an old classic, these simple hot cross bun twists are a great way to make the most of the Easy homemade bread dough in the lead-up to Easter. Split the dough in half – use one to make a regular loaf, and the other for these sticky, spiced buns.
Ingredients
½ a batch of Easy homemade bread dough
plain flour, for dusting
20g unsalted butter
50g golden caster sugar
2 teaspoons mixed spice
100g dried fruit
optional: 1 orange
Top Tip
EASY SWAPS
- Any sugar you have will work fine.
- If you don’t have mixed spice, you could use ground cinnamon, nutmeg or allspice.
- Use whatever dried fruit or nuts you have to hand.
Method
- Use a rolling pin to roll out the dough to the size of a small tea towel on a flour-dusted surface.
- Melt the butter in a small saucepan over a low heat. Brush the rectangle of dough generously with the melted butter, reserving 1 teaspoon for later.
- Evenly scatter the sugar over the dough to cover the butter, followed by the mixed spice, ensuring you get a nice even coverage right up to the corners.
- Scatter the dried fruit over the dough, and grate over the orange zest, if using. Roll the dough from the long side into a Swiss roll shape, wrapping all the lovely fillings inside. Then, with a sharp knife, cut the roll into 8 pieces.
- Place the rolls, swirl-side up, in an ovenproof pan or an oiled baking tray, arranging them close together.
- Leave to prove somewhere warm for 30 minutes. Preheat the oven to 180ºC/350ºF/gas 4.
- Brush with the remaining butter, then bake for 35 minutes or until golden.
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