Hot Cross Bun Loaf (Breadmaker Recipe)
A spicy bread loaf, filled with sultanas, raisins and mixed peel. Inspired by the classic Easter Hot Cross Bun.
Servings 12 servings
Ingredients
For the bread
- 300 ml milk
- 75 g unsalted butter, melted
- 1 large egg, beaten
- 250 g plain or all-purpose flour
- 250 g strong plain bread flour
- 50 g light brown sugar
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 2 teaspoons ground cinnamon
- Zest of one large orange
- Zest of one lemon
- 2 teaspoons dried yeast suitable for breadmakers
- 175 g sultanas
- 175 g raisins
- 25 g mixed peel
For the decoration
- 2 tablespoons plain or all-purpose flour
- 2 tablespoons milk
- 2 tablespoons apricot jam
Instructions
- Place the milk, melted butter, and beaten egg into the bowl of your bread machine. Add the flour, sugar, salt, spices, and zest on top of the liquid. You will also need to add the yeast to the bowl, or to the yeast dispenser if your bread maker has one.
- Set the bread maker to a setting where it will mix and rise the dough, without baking it. Leave the bread maker to work until the dough is well risen. Whilst you are waiting, line a 2lb loaf tin with baking parchment.
- Remove the dough from the machine and place on a well floured surface. Knead the sultanas, raisins, and mixed peel into the dough. Place the dough into the pre-lined loaf tin and cover with a piece of lightly oiled clingfilm or plastic wrap. Leave somewhere warm to rise for one hour.
- About half an hour before the dough will be ready, preheat the oven to 200°C / 390°F (180°C fan). To make the batter for the decoration, place the flour and milk into a small bowl and mix together well until you have a thick paste. Spoon this batter into a piping bag and set aside.
- Once the dough has almost doubled in size, remove the clingfilm or plastic wrap from the top of the loaf. Pipe a cross pattern on top of the loaf with the batter, and then place the loaf in the oven for 35-40 minutes, until golden brown.
- Once the loaf has finished baking, remove from the tin fairly quickly and place on a wire rack. Heat the apricot jam in the microwave for 20 seconds or so, and then brush over the top of the warm loaf. Leave to cool completely.
Notes
This hot cross bun loaf should stay fresh for 3-4 days if stored in an airtight container somewhere cool - don't keep in the fridge. As with all bread, it is much nicest eaten on the day of making.
You can also freeze the loaf for 2-3 months. Defrost at room temperature and then eat within 2-3 days.