“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. ”
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.
- 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.