Hot Cross Bun Loaf
This easy-to-make large hot cross bun loaf is a delightful twist on the classic hot cross buns that are traditionally eaten at Easter.
Equipment
- 1 x 8inch deep sided cake tin
Ingredients
- 120 g Raisins currants or sultanas
- 30 g Dried Apricots. Finely chopped
- zest and juice of an Orange
- 200 ml Milk plus extra for glazing
- 85 g butter chopped into cubes
- 400 g strong white bread flour plus extra for dusting
- 50 g spelt wholemeal flour or any wholemeal flour
- 3 teaspoons Fast Active Dried Yeast This can be added straight to the flour
- 50 g soft brown sugar
- ¼ teaspoon salt
- 3 teaspoons of ground mixed spice. or your favourite spice mix.
- 2 medium sized eggs. lightly beaten
For the Topping
- 50 g plain/all purpose flour Used to make the flour paste
- 2 - 3 tablespoons cold Water
Instructions
- Step 1: Mix together the raisins 120 g Raisins and chopped apricots 30 g Dried Apricots. Finely chopped, and add the grated zest and juice of an orange zest and juice of an Orangebout 2.5 tablespoons of juice. Leave for at least 30 minutes to allow the fruits to soak up the orange juice.
- Step 2: Heat (scald) the milk 200 ml Milk plus extra for glazing gently until you see tiny bubbles appear at the side of the pan. Take off the heat and add the butter 85 g butter chopped into cubes. Give the milk a gentle stir and leave the butter to melt in the milk. When melted, leave it to one side to cool.
- Step 3: Using a food mixer with the dough hook, mix together the flour 400 g strong white bread flour plus extra for dusting, 50 g spelt wholemeal flour or any wholemeal flour(dried) yeast 3 teaspoons Fast Active Dried Yeast , sugar 50 g soft brown sugar, salt ¼ teaspoon salt and spices, 3 teaspoons of ground mixed spice. or your favourite spice mix. until all the ingredients are well combined. Add the juice soaked fruits along with any remaining orange juice that hasn't soaked into the fruit. Add the lightly beaten eggs 2 medium sized eggs. and enough of the milk & butter mixture to make a soft dough. The dough will be a little sticky, so it helps to scrape down the sides of the bowl as you go along. Remove the dough onto lightly floured surface and very gently knead by hand until you have a round, slightly sticky ball of dough.
- Step 4: Place the dough in a lightly floured bowl, cover it with a clean tea towel or large pan lid and leave it to rise in a warm place until the dough has doubled in size. Depending on how warm your kitchen is, this could take a couple of hours.
- Step 5: Grease and line the base and sides of an 8 inch/20cm round loose bottom cake tin with baking parchment.
- Turn out the dough and knead by hand for a few seconds on a lightly floured surface. Then, place the dough into the prepared cake tin.
- Step 6: Cover with a clean tea towel or cling film and leave it to rise until the dough begins to appear just above the top of the tin.
- To make the optional cross on the top of the Hot Cross Bun Loaf, mix the flour 50 g plain/all purpose flour Used to make the flour paste with enough water 2 - 3 tablespoons cold Water to make a smooth, thick paste. Place the flour paste in a piping bag and cut the end to a ¼ inch opening.
- Step 7: When ready to bake, preheat the oven (Moderately Hot) to 190c/375f Gas 5.
- Brush the top of the large Hot Cross Bun dough with a little milk before piping a large cross over the top of the dough with the flour paste.
- Step 8: Bake in the oven for 30 - 35 minutes or until baked with a golden colour on top. Tapping the bottom of the loaf for hollowness will determine if the bread is fully baked. Tip: Cover the loaf with a sheet of baking parchment if it begins to overbake the top of the loaf.
- Remove from the baking tin and leave to cool before slicing.
Notes
Storage
- Store a large Hot Cross Bun Loaf in the same way you would store any bread.
- Toast for breakfast or use leftover stale bread to make a bread and butter pudding.
- Slice and freeze the baked loaf so that you can take out and use only the slices that you need.
- Cover the top of the loaf with a sheet of baking parchment if it begins to overbake the top of the loaf. If your kitchen is very cold, place the covered bowl of dough in the oven with just the light on and the oven door open. Keep checking to ensure the dough does not over-proof.
- Tapping the bottom of the loaf for hollowness will determine if the bread is fully baked.
- Turn leftover slices of small or large hot cross buns into a bread and butter pudding.