Hot cross bun loaf recipe

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  • Rating: 4 stars
  • Cost per serving: 14p
  • 20mins to prepare, plus 1hr 30mins for rising and 30mins to cook, plus 30mins to cool Takes: 20mins to prepare, plus 1hr 30mins for rising and 30mins to cook, plus 30mins to cool
  • 10 Serves: 10

Place the flour and butter in a large mixing bowl. Rub butter into flour until it resembles breadcrumbs. Stir in the yeast, then add all the remaining ingredients except the milk.

Pour the milk into a jug and add 125ml (4fl oz) boiling water. Test the temperature of the milk and water mixture — it should be no more than hand hot. Stir into the dough and mix well until the dough gathers into a soft ball.

Turn the mixture out on to a floured work surface and knead for 10 minutes until smooth and elastic. Form the dough into a ball and place on a baking tray. Leave in a warm place, for about 1-1½ hours until it doubles in size and feels very light and airy.

Preheat the oven to Gas 6, 200°C, fan180°C. When ready to bake, brush the top of the risen dough with the milk. To make the cross, mix the flour and water to make a soft but pipeable paste. Pour the mixture into a disposable piping bag, snip the end and pipe a cross over the dough.

Bake in the oven for 30 minutes until golden brown. Turn loaf over and tap its base — if it sounds hollow it is cooked. Leave to cool on a wire rack. Best eaten on the day it is made or the following day. Also delicious toasted.

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  • 425g (14oz) strong plain white bread flour
  • 50g (2oz) butter, cut into small pieces
  • 1 x 7g sachet easy blend fast-action yeast
  • 1tsp mixed spice
  • ½tsp cinnamon
  • 50g (2oz) light muscovado sugar
  • 100g (3½oz) raisins
  • 50g (2oz) sultanas
  • 50g (2oz) glacé cherries, chopped
  • 25g (1oz) mixed candied peel
  • 125ml (4fl oz) milk
  • For the dough cross
  • 1tbsp milk
  • 1tbsp plain flour
  • 1tbsp water
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Each serving contains
  • Calories 275 14%
  • Sugar 21g 24%
  • Fat 5g 8%
  • Saturates 3g 15%
  • Salt 0.2g 4%
of an adult's Reference Intake amount. Find out more
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