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Hot Cross Bun Loaf

Full of tasty cranberries, juicy apple and sweet sultanas, we thought why not 'Go Big' with a huge hot cross bun! Ideal for toasting and cutting into strips for your little ones!

Makes 1 loaf

  • 230ml whole milk
  • 50g unsalted butter
  • 500g strong white bread flour
  • 7g dried yeast
  • 75g caster sugar
  • 2 eggs, beaten
  • 100g sultanas
  • 75g dried cranberries
  • 50g mixed peel
  • 1tsp dried cinnamon
  • 1 apple, peeled and grated
  • For the topping
  • 30ml plain flour
  • 30g water
  • 3 tbsp apricot jam

Add the butter and milk to a pan and gently heat until the butter is melted. Leave to cool until lukewarm. In a large bowl, add the strong white bread flour, cinnamon, sugar and yeast.

Add the warm liquid to the dry ingredients as well as the beaten eggs and bring together with a wooden spoon to form a dough. Knead on a floured work surface for 5 minutes until smooth. You can also use a Kitchenaid with the dough hook. Transfer to an oiled bowl covered in clingfilm and leave to prove in a warm place for 1 hour until doubled in size.

After an hour 'knock back' the dough by adding all of the dried fruits and grated apple to the dough and kneading again for a few minutes until the fruit is evenly incorporated. Form into a loaf shape and pop into a 2lb greased loaf tin. Lightly cover in oiled clingfilm and leave to prove again for 45 mins. Mix together the plain flour and water just before the loaf is ready for the oven to make a thick but pipeable paste.

Add the paste to a piping bag and pipe crosses across the loaf. Bake in the oven at 200 fan for 30-35 mins until it sounds hollow on the bottom and golden. If you feel the loaf is starting to brown too much, you can put some foil over the top. Once the loaf is out of the oven, heat the apricot jam until runny and pass through a sieve. Use a pastry brush to spread the jam over the top of the loaf. Once completely cooled, slice the loaf and toast and serve with lots of butter. Yummy!

Hot Cross Bun Loaf

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