Hot Cross Bun Loaf

It's a big one!

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. Filled with the same aromatic ground mixed spices and topped with the distinctive cross. This spiced bun loaf recipe is perfect for slicing, toasting, and enjoying with a generous spread of butter, making it a delicious treat any time of year!

Ingredients and Substitutions

This is just an overview of the ingredients I used for making this recipe, with possible alternatives and why I may have used them. A full list can be found in the instructions below.

• Milk - Whole and semi skimmed milk is fine.

• Butter - Unsalted and the best you can buy. Margarine is fine, but the flavour will differ from butter, and it may also contain salt.

• Flour - Strong white bread flour is best for making this loaf. Add some wholemeal flour for added flavour and texture. Plain white flour is fine to make the paste for the cross onto of the loaf.

• Sugar - Soft brown sugar adds colour and a slight toffee flavour to the hot cross bun loaf.

• Eggs - Medium-sized, free-range, and organic if you can.

• Yeast - Active dried yeast is ideal, as you can add this straight to the dry ingredients. There is no need to active in liquid first.

• Spices - Ground mixed spice works really well in this recipe. However, you can use your own mix of spices, such as Nutmeg, Cinnamon and cloves.

• Dried Fruits - Raisins and dried apricots were used in this recipe. But, you can use any dried fruits that you have, such as Currants, Sultanas or mixed dried fruits, which often contain candied peel.

• Salt - Not too much. Crushed sea salt and rock salt are ideal.

• Orange - The zest and juice help plump up the dried fruits and give added flavour to this fruity hot cross bun loaf.

Step by Step Instructions

Follow these step-by-step instructions to make this large hot cross bun loaf recipe.

Equipment

• 1 8 inch/20cm deep sided cake tin with a loos bottom.

• Baking parchment

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 into the flour.

• 50 g soft brown sugar

• ¼ teaspoon salt

• 3 teaspoons of ground mixed spice. or your favourite spice mix.

• 2 eggs. lightly beaten.

For the Topping

• 50 g plain/all purpose flour Used to make the flour paste

• 2 - 3 tablespoons cold Water

Step 1: Mix together the raisins and chopped apricots, and add the grated zest and juice of an orange. About 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 gently until you see tiny bubbles appear at the side of the pan. Take off the heat and add the butter. Give the milk a gentle stir and leave the butter to melt in the milk. When melted, leave to one side to cool.

Step 3: Using a food mixer with the dough hook, mix together the flour, (dried) yeast, sugar, salt and spices, 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 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 with enough 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.

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.

Tips and Faq

• 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.

What Can You Do With Stale Hot Cross Bun Loaf?

Turn leftover slices of small or large hot cross buns into a bread and butter pudding.

As always, Happy Baking.

Lynn x