Hot cross bun loaf

Hot cross bun loaf recipe

55 ratings

See method

  • Serves 10
  • 20mins to prepare, plus 1hr 30mins for rising and 30mins to cook, plus 30mins to cool
  • 270 calories / serving


  • 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 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

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    3g 14%
  • Sugars

    22g 24%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 54.9g Protein 5.1g Fibre 2.8g


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

See more baking recipes

You may also like

Be the first to comment

blog comments powered by Disqus