These yummy Honey & Sultana Bread Swirls are perfect for breakfast, team well with tea or a glass of milk and are easy to grab and take for lunch boxes and picnics. It’s also a very versatile recipe so why not also another combo such as bananas and peanut butter?
I was after something sweet but not too unhealthy, something quick to make as compared to puff pastries and croissants that require time and a lot of butter. I can make the dough for this recipe the night before I want to use it. I let it rise, cover it and then leave it in the refrigerator overnight.
It takes me less than 30 minutes to roll out, apply the addons, roll it all up into a log and cut it into pretty swirls. Just transfer onto a baking tray lined with baking paper, glaze with an egg wash and cook in a preheated oven for about 15-20 minutes or until golden.
Honey & Sultana Bread Swirls are very popular with my family, so I’m sure it deserves a try.
Honey & Sultana Bread Swirls
- 1 kg all-purpose white flour
- ¼ pint milk
- 1 sachet yeast (or 20g if you have loose yeast) melted in the warmed-up milk
- 3 tsp salt
- 1 tbsp sugar
- 1/4 cup cooking oil
- 1 egg
- ¾ pint warm water
- natural organic honey
- crushed almonds for garnish
- For the dough, place the flour in a bowl and make a small hole in the middle, whisk the egg then add it in the middle of the flour, followed by the oil and yeast that has been melted in a little warm milk.
- Add the salt and sugar to the water and give a little stir ready for use.
- Pour 1/2 of the water into the middle of the bowl of flour and begin to mix the dough with your hands. As you mix, add the water a little at a time as you need it. You may not need the whole pint to achieve the right consistency. The dough should be soft but not sticky.
- Once you have mixed the flour and the ingredients into a soft dough, knead it on a work surface lightly dusted with some flour. Once kneaded, shape into a round ball and place back into the bowl dusted with a little flour. Cover with a plastic bag and a tea towel and leave it to rise.
- Once the dough has risen, meaning doubled in size, it is ready to use. You can either clingfilm and place it into the fridge for use the next day or use it straight away.
- Note: This dough mix is a big batch so what I usually do is divide it into balls suitable for my family's size per breakfast. I then use one that I need at that time and place the remainder in the freezer separated into individual freezer bags, ready to take out the night before I need it.
- Roll out the amount of dough desired or needed for your family into a 3-4mm thick square (no thicker than 1/2 cm) and spread with butter.
- Lightly dribble the honey onto the rolled-out dough from a spoon, it doesn't need to be from edge to edge.
- Sprinkle the sultanas on lightly covering the dough surface and then start rolling the dough up from the top end to the bottom. You should end up with a long log. (you can lightly dust with some flour wherever it gets sticky.)
- Slice the log into about 2cm pieces, placing each one flat onto a baking tray lined with parchment paper straight after you have cut it. (I have a reusable non stick sheet)
- Brush with some egg wash for a nice glazed finish, sprinkle some crushed nuts for garnish (optional) and place in a preheated oven on gas mark 5.
- Bake for about 10-15 minutes or until browned.
- Serve hot with your favourite hot drink.