Deluxe 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 spiced brown sugar mixture 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 baking dish, 
then brush with any remaining butter. Bake until 
golden brown, 20-25 minutes.
• Set aside to cool slightly in the dish, 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 leaves, 
tossing, until just wilted, 1-2 minutes. Season with 
salt and pepper.