Sweet Easter Swirls
Inspired by the Czech Easter recipe, Jidáše, these buns are perfect for an Easter breakfast.
How long will it take?
2 ¼ hours
What’s the serving size?
Makes 10
What do I need?
- 520 g plain flour
- 250 mL lukewarm milk
- 7 g sachet dried yeast
- 75 g unsalted butter, melted and cooled slightly
- 1 egg yolk
- 70 g caster sugar
- Pinch salt
- 1 whole egg
To serve
- 2 tbsp runny honey
- 2 tbsp caster sugar
How do I make it?
- Add flour to a bowl and make a well in the centre. Pour in two-thirds of the milk, ½ teaspoon of sugar, and yeast. Mix well to combine, then cover and set aside in a warm place to rise for 30 minutes.
- Add warm butter, egg yolk, salt, and remaining to milk and sugar to a small bowl and mix well to combine. Pour butter mixture onto the dough and stir with a wooden spoon. Use your hands or an electric mixer fitted with a dough hook, to knead the dough until it is smooth and stiff, about 7 minutes.
- Return dough to the bowl, cover and set aside to rise for a further 30 minutes.
- Divide dough into 10 equally sized pieces. Roll each piece into a long sausage shape, about 25-centimetres long. Shape into a spiral and flatten the end couple of centimetres to tuck under the spiral to prevent the Swirls from unravelling during baking.
- Transfer Swirls to a baking tray lined with baking paper. Cover with a clean tea towel and set aside in a warm place for 45 minutes.
- Preheat oven to 180C.
- Whisk egg lightly and brush over tops of Swirls.
- Bake for 15 minutes or until golden brown.
- Pour honey over warm Swirls and sprinkle with caster sugar, then serve.
