[HFM] Easter Brunch Box | Serves 4

• Using your fingertips, rub the remaining butter into basic sponge mix, until it resembles fine breadcrumbs. Add Greek-style yoghurt and the milk, then mix until dough comes together.

• Very lightly dust a work surface with some of the remaining basic sponge mix. Tip out dough and knead until smooth, 1-2 minutes. 

TIP: don't worry if your mixture looks a little dry! It will come together as you knead the dough.

• Lightly dust the work surface again with some basic sponge mix. Roll dough into a 30cm x 40cm rectangle.

• Brush with some melted butter, then sprinkle dough with cinnamon sugar and dark choc chips. Roll up dough tightly from the long side to form a log, then slice into 8 equal portions. 

• Arrange scrolls, cut-side up, in the lined loaf tin, then brush with any remaining butter. Bake until golden brown 20-25 minutes. 

• Set aside to cool slightly in the tin, 15 minutes.

• While the scrolls are baking, boil the kettle. Half-fill a medium saucepan with boiling water. • Add the eggs and cook until soft-boiled or to your liking, 7-8 minutes. • Using tongs, remove eggs from saucepan and cool in cold water. Peel and set aside. 

• While the scrolls are cooling, toast or grill sourdough bread to your liking.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby spinach, tossing, until just wilted, 1-2 mins. Season with salt and pepper.