Hot Cross Bun Loaf

Name: Hot Cross Bun Loaf
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12 serving(s)
Ingredients: 100 mL milk; 50 g butter, plus extra to grease; 350 g strong white flour, plus extra to dust; 40 g caster sugar; 7 g sachet fast-action dried yeast; 2 tsp. mixed spice; 1 medium egg, beaten; 125 g jumbo raisins or sultanas; 50 g dried cranberries; 2 tbsp. plain flour, see GH TIP

We've turned our favourite Easter treat into a tear-and share loaf. It makes for an indulgent Easter breakfast.

By Meike BeckUpdated: 15 March 2024

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An Easter inspired loaf of bread with all of the flavours of a hot cross bun! Perfect for hungry guests at breakfast or brunch time as an alternative to the traditional hot cross bun around the Easter period. When making bread, it's important to remember the following rules;

• Make sure to knead the bread for the stated time in any recipe. This works the gluten which is very important to create the mesh formation within the bread. The mesh formation is where the pockets of gas created by the yeast sit, which makes the loaf rise so that you’re rewarded with a light and fluffy bread.

• It's important to leave the dough to rise in a warm place, because yeast needs warmth to grow. Conversely, leaving your milk and butter mixture to cool until just warm is important because the properties of yeast are killed by extreme heat.

• Knocking back the dough (punching the dough after the first rise), which happens in step 3 of this recipe, will result in a more even textured bread as it gets rid of any large air bubbles that have formed in the initial rise.

If you’re looking to invest in a freestanding mixer to do the hard work for you, then we have tried and tested the best ones if you're on a budget. Alternatively, people often find kneading dough by hand to be very therapeutic, so give this a go first and see how you get on!

If you’d rather stick to a traditional hot cross bun recipe, then we have you covered. Our newest hot cross bun recipe for this Easter are these lemon drizzle hot cross buns.

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Yields:

12 serving(s)

Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hr 5 mins

Cal/Serv:

294

Ingredients

100 ml milk
50 g butter, plus extra to grease
350 g strong white flour, plus extra to dust
40 g caster sugar
7 g sachet fast-action dried yeast
2 tsp. mixed spice
1 medium egg, beaten
125 g jumbo raisins or sultanas
50 g dried cranberries

For the crosses

2 Tbsp. plain flour, see GH TIP

Directions

1. Step 1In a small pan, heat the milk and 75ml water until small bubbles appear around inside edge of pan. Remove from the heat and stir in the butter until melted. Set aside to cool until just warm.
2. Step 2Using a freestanding mixer fitted with a dough hook briefly mix the flour, sugar, yeast, spice and 1/2tsp fine salt. Alternatively mix in a large bowl with a wooden spoon. Add the cooled milk mixture and egg and mix to make a soft but not sticky dough.
3. Step 3Knead on medium speed for 5-8min, or tip on to a lightly floured work surface and knead by hand for 10min, until smooth and elastic. Return to the bowl, if needed, cover and leave to rise in a warm place for 1hr, or until doubled in size.
4. Step 4Grease a 900g loaf tin with butter. Scrape dough on to a work surface and knead in the dried fruit. Divide into 8 equal pieces (weigh for best results) and shape into balls. Arrange in the base of prepared tin (they will be a tight fit) and cover tin with greased clingfilm (butter-side down). Leave to rise again (prove) in a warm place for about 45min, or until the dough has risen above the top of the tin.
5. Step 5Preheat oven to 200°C (180°C fan) mark 6. Just before baking, in a small bowl mix the flour for the crosses with just enough cold water to make a smooth, thick but pipeable mixture. Scrape into a piping bag and pipe crosses on to the buns.
6. Step 6Bake for 30min, then cover with foil to prevent further browning and bake for 10min more. To test if the loaf is cooked, carefully remove from tin and tap the bottom – it should sound hollow.
7. Step 7Remove from tin and leave to cool completely on a wire rack. Slice and serve with butter, if you like.