As it’s Easter I have decided to make a seasonal baking post.
Hot cross buns, Simnel cake and spiced Easter cookies are always a hit; special bakes for a particular time of year.
However, this year I opted to make something a little different that I have been wanting to try for a few years: a hot cross bun loaf.
In my opinion, the loaf was actually nicer than individual hot cross buns but instead of replacing the buns, next year I will make both for my family and I to enjoy.
For the dough:
250g bread flour
250g plain flour
1 sachet (7g) yeast
75g granulated sugar
1tsp ground mixed spice
1tsp ground cinnamon
250g mixed dried fruit
1 large egg
For the cross:
25g plain flour
1/2tsp sunflower oil
1tbsp icing sugar
For the glaze:
3tbsp caster sugar
- Sift together both flours, mixed spice, cinnamon and a pinch of salt.
- Stir in the yeast, sugar and dried fruit.
- Heat the butter with the milk till it is melted and lukewarm.
- Add the egg and milk mixture to the flour and mix to form a dough.
- Knead for 10 minutes.
- Put in a greased bowl and cover with Clingfilm.
- Leave in a warm place till doubled in size.
- Turn onto a floured surface and knead gently till smooth.
- Divide the dough in half and shape both halves into a loaf shape.
- Put each into a greased 22cm loaf tin.
- Cover with Clingfilm and leave till doubled in
- Preheat the oven to 200C.
- To make the paste for the cross, stir together the flour, oil, icing sugar add 4tsp of water.
- Put some flour on the work surface and shape the paste to make two crosses.
- Attach the cross to the dough with a bit of water.
- Bake for 25-30 minutes.
- To make the glaze, heat the milk and sugar together until the sugar has dissolved.
- Once the loaves are done brush the glaze over them.
- Leave to cool for 5 minutes in the tin then take out to cool fully on a rack.
And now you can enjoy a special Easter loaf!