Hot Cross Bun Loaf Recipe: Step-by-Step
A spicy bread loaf, filled with sultanas, raisins and mixed peel. Influenced by the traditional Easter Hot Cross Bun.
Equipment
- 1 Bread machine
- 1 Bread mold
- 1 Bowl
- 1 Pastry bag
- 1 Grid
- 1 Brush
Ingredients
For the bread
- 300 ml milk
- 75 g Unsalted butter, melted
- 1 unit 1 large egg, beaten
- 250 g Plain or all-purpose flour
- 250 g Strong plain bread flour
- 50 g White or brown sugar
- ½ tbsp Salt
- 1 tbsp Ground ginger
- ½ tbsp Ground cloves
- 2 tbsp Dried yeast Suitable for bread makers
- 175 g Sultanas
- 175 g Graisins
- 25 g Mixed peel
- 1 g Zest of one large orange
- 1 g Zest of one lemon
Instructions
- Pour the milk, melted butter, and beaten egg into the bowl of your bread machine. Then, add the flour, sugar, salt, spices, and zest on top of the liquid ingredients. If your bread machine has a yeast dispenser, place the yeast there; otherwise, add it directly to the bowl.
- Select a setting on the bread maker that will allow the dough to mix and rise without baking. Let the machine run until the dough is fully risen. Meanwhile, line a 2lb loaf tin with baking parchment.
- Once the dough has risen, remove it from the machine and transfer it to a floured surface. Knead in the sultanas, raisins, and mixed peel, then place the dough into the prepared loaf tin. Cover it with a lightly oiled piece of clingfilm or plastic wrap and leave it in a warm spot to rise for an hour.
- About 30 minutes before the dough is ready, preheat the oven to 200°C / 390°F (180°C for fan ovens). In a small bowl, mix the flour and milk to create a thick paste for the decoration. Place the mixture in a piping bag and set it asid.
- When the dough has nearly doubled in size, remove the clingfilm or plastic wrap. Pipe a cross on top of the loaf using the prepared batter, and bake for 35-40 minutes until the loaf turns golden brown.
- After baking, quickly take the loaf out of the tin and place it on a wire rack. Warm the apricot jam in the microwave for about 20 seconds, then use a brush to apply it over the warm loaf.
Video
Notes
This hot cross bun loaf should stay fresh for 3–4 days if stored in an airtight container somewhere cool – don’t keep in the fridge. As with all bread, it is much nicest eaten on the day of making.
You can also freeze the loaf for 2–3 months. Defrost at room temperature and then eat within 2–3 days.