Impress your guest with this really easy home made alternative to hot cross buns!
PREP 30 MINS PLUS PROVING
COOK 15 MINS
250g white bread mix
150ml warm milk
25g butter, melted
2 tbsp golden caster sugar
For the filling
50g butter, softened
50g golden caster sugar
1 tbsp ground cinnamon
2 x 12 patty tins, lined with paper cases
1 Put the bread mix into a bowl and add the warm milk, melted butter and 1 tbsp sugar. Mix together and knead the dough on a lightly floured surface for 5 mins.
2 To make the filling: Mix the butter, sugar and cinnamon. Divide the dough into 2. Roll out 1 piece on a lightly floured surface to an oblong 30 x 18cm (12 x 7in). Spread the dough with half of the cinnamon butter.
3 Roll up the dough from one long side to make a thin sausage. Slice the roll into 12 thick slices and put each slice into a paper case. Cover with cling film and leave in a warm place for about 20 mins. Repeat with the rest of the dough.
4 Heat the oven to 200°C or Gas 6. Bake for 15 mins until golden. Put 1bsp sugar for the glaze into a cup and add 1 tbsp boiling water. Stir until the sugar dissolves and brush over whirls as soon as they come out of the oven.
Per serving: 517 cals,g 31g fat, (12g saturated), 12g carbs