Hot cross bun swirls
Makes: 9
Prep time: 20Total time: 
Recipe photograph by Toby Scott
Hot cross bun swirls
A new twist on the classic Easter bake. Grab a pack of bread mix and give it a swirl...
Makes: 9
Prep time: 20Total time: 
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Nutritional information (per serving)
Calories
459Kcal
Fat
11gr
Saturates
5gr
Carbs
80gr
Sugars
36gr
Fibre
3gr
Protein
9gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
For the dough
- 40g unsalted butter
- 250ml milk
- 1 x 500g bag white bread mix
- 1 tbsp mixed spice
- 40g caster sugar
- 1 large egg, beaten
For the filling
- 25g unsalted butter, melted
- 75g light muscovado sugar
- ½ tbsp mixed spice
- 75g chopped mixed peel
- 150g currants
To top
- 100g white marzipan
- a sprinkle of icing sugar, for dusting
- 1 egg yolk, beaten
Step by step
Get ahead
They freeze well. Reheat before eating
- Start by making the dough. Melt the butter in a pan, remove from the heat and add the milk. The mixture should be slightly warm.
- Tip the bread mix into the bowl of a food mixer fitted with a dough hook; stir in the mixed spice and sugar. Add the egg and the milk mixture; knead for 5 minutes until springy.
- Roll out on a floured surface to 25cm x 35cm. Brush with the melted butter. Mix the sugar with the mixed spice, peel and currants; scatter over the dough. Roll up like a Swiss roll; cut into 9 pieces. Arrange on a lined baking tray, nearly, but not quite, touching. Cover loosely with clingfilm; prove for 1-1½ hours until doubled in size. Preheat the oven to 200°C, fan 180°C, gas 6. Bake the buns for 25-30 minutes; cover if they brown too much.
- Roll out the marzipan on an icing sugar-dusted surface. Cut 6 strips, 1cm x 25cm. Drape over the warm buns in crosses, brush the marzipan with egg yolk. Grill briefly; cool slightly before eating.
Tip
These can be started the night before – prove for 1 hour, then chill overnight in the fridge. Bring back to room temperature at least 1 hour before baking.
