Recipe: Hot Cross Bun Loaf 

Hot Cross Bun Loaf 

Following the success of her delicious Lemon Drizzle Easter Muffins, Catherine from @peartreecottagelife has very kindly shared her recipe for a hot cross bun loaf.

The perfect recipe for a sunshine-filled Easter weekend!

Equipment 

Kitchen mixer and 1kg/2lb bread tin, pastry brush or piping bag and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time 

35-40 minutes plus overnight for proving

– What you’ll need –

Fruit Bun Starter 

50gbutter, melted 

300gDoves Farm Organic White Spelt Flour

1 tspDoves Farm Quick Yeast

50gsugar 

¼ tspsalt 

1 tspmixed spice 

1egg 

150mltepid milk 

Hot Cross Bun Loaf

1orange rind 

75gsultanas 

50gmixed glacé peel 

butter, for tin 

flour, for dusting 

Hot Cross Bun Topping 

25gDoves Farm Organic White Spelt Flour

2 tbspwater 

1egg yolk

– Method –

Fruit Bun Starter

Measure out and melt the butter

Put the spelt flour, quick yeast, sugar, salt and mixed spice into a bowl and stir to combine

Break the egg into the bowl, add the milk and mix everything together well

Stir in the melted butter and salt without over mixing

Cover with an upturned bowl and leave overnight

Hot Cross Bun Loaf

Rub some butter around the inside of a 1kg/2lb bread tin

Grate the orange rind into the bowl

Add the sultanas and glace fruit and stir to make a sticky dough

Gather together the dough and knead it briskly in the bowl for 100 presses, it will become less sticky!

Dust the work surface with flour, put the dough in the middle and lightly dust the top

Cut the dough into 8 equal pieces and roll each into a ball

Arrange the dough balls, in two rows of four, in the bread tin

Cover the tin with an upturned bowl and leave in a warm place for the dough to rise, for about an hour

Pre-heat the oven

Hot Cross Bun Topping

For the cross topping, put the flour into a bowl, add the water and stir to make a paste

Using a teaspoon, pastry brush or piping bag, dribble or paint a cross onto each bun with the paste

Bake for 35 minutes

Remove the loaf from the oven, and carefully brush the top of the dough with egg yolk

Return the loaf to the oven for a further 5 minutes

Take the loaf out of the oven, turn it out and leave to cool on a wire rack

Enjoy!

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