Skip to navigation Skip to content
Hot cross bun loaf with slice cut out on chopping board Tried & Tested

Handmade hot cross bun loaf

Read reviews
2.263 stars based on 19 ratings

A different twist on the traditional hot cross bun, this tastes marvellous toasted and spread with butter.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • loaf:1
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the loaf

  • 400g 14⅛ oz Strong white bread flour Strong white bread flour
  • 1½tsp 1½tsp Easy bake yeast Easy bake yeast
  • 3tbsp 3tbsp Unrefined light muscovado sugar (we like Billington's) Unrefined light muscovado sugar
  • 1tsp 1tsp Salt
  • 4tsp 4tsp Cinnamon ground
  • 2 2 Orange zest grated finely
  • 50g 1⅞ oz Mixed peel
  • 50g 1⅞ oz Sultanas
  • 50g 1⅞ oz Currants
  • 30g 1⅛ oz Butter (unsalted)
  • 1 1 Egg(s) (free range) beaten
  • 175ml 6 fl oz Warm water

For the glaze

  • 3tbsp 3tbsp Unrefined golden granulated sugar
  • 3tbsp 3tbsp Warm water

For the topping

  • 3tbsp 3tbsp Plain white flour (we like Allinson)
  • 2tbsp 2tbsp Unrefined golden granulated sugar
  • 3tbsp 3tbsp Warm water

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Grease a 2lb loaf tin and set aside.  Sift the flour, salt and cinnamon into a large bowl, the rub in the butter.  Stir in the sugar, yeast, grated orange zest, mixed peel, currants and sultanas.  Make a well in the centre, then add the egg and warm water, mixing to form a soft dough.

    Ingredients for this step

    • Very strong white bread flour
    • 1tsp 1tsp Salt
    • 4tsp 4tsp Cinnamon ground
    • 30g 1⅛ oz Butter (unsalted)
    • 3tbsp 3tbsp Unrefined light muscovado sugar (we like Billington's) Unrefined light muscovado sugar
    • 1½tsp 1½tsp Easy bake yeast Easy bake yeast
    • 2 2 Orange zest grated finely
    • 50g 1⅞ oz Mixed peel
    • 50g 1⅞ oz Sultanas
    • 50g 1⅞ oz Currants
    • 1 1 Egg(s) (free range) beaten
    • 175ml 6 fl oz Warm water
  2. Classic mode Step 2

    Turn the dough onto a lightly floured surface and knead until smooth and elastic. Shape and place in the prepared tin, cover and leave to rise in a warm place until doubled in size.  Meanwhile preheat the oven to 190°C (170°C fan, 375°F, gas mark 5).

  3. Classic mode Step 3

    Bake for about 30 minutes, or until the loaf is deep golden brown and sounds hollow when tapped underneath.

  4. Classic mode Step 4

    Meanwhile, mix up the glaze by combining the sugar with the hot water until the sugar is dissolved, then set aside ready for when the loaf is cooked.

    Ingredients for this step

    • 3tbsp 3tbsp Unrefined golden granulated sugar
    • 3tbsp 3tbsp Warm water
  5. Classic mode Step 5

    To make the topping, mix the flour, sugar and water together, and have ready in a piping bag with a thin nozzle.

    Ingredients for this step

    • 3tbsp 3tbsp Plain white flour (we like Allinson)
    • 2tbsp 2tbsp Unrefined golden granulated sugar
    • 3tbsp 3tbsp Warm water
  6. Classic mode Step 6

    When the bread is cooked, turn out of the pan, and immediately brush with the glaze thinly. Pipe the topping on in a cross shape, or alternatively in a crisscross pattern, making several small crosses.

  7. Classic mode Step 7

    To serve, slice and spread with butter.