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Hot cross bun loaf recipe

85 ratings

Go big this Easter with this impressive hot cross bun loaf, perfect for feeding the family. Filled with sultanas, cherries and candied peel, toast slices of this fruity loaf and spread generously with butter for Easter breakfast. See method

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

Ingredients

For the loaf

425g strong plain white bread flour
50g butter, cut into small pieces
1 x 7g sachet easy blend fast-action yeast
1 tsp mixed spice
½ tsp cinnamon
50g light muscovado sugar
100g raisins
50g sultanas
50g glacé cherries, chopped
25g mixed candied peel
125ml milk

For the dough cross

1 tbsp milk
1 tbsp plain flour
1 tbsp water

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
1145kj
270kcal 14%
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

Method

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 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 mins 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.

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Preheat the oven to gas 6, 200°C, fan 180°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 mins 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.