Hot Cross Bun Loaf by hand

Recipe Submitted By: bakingmad

Try toasting the slices for breakfast, to serve, and spreading with butter – yum!

Hot Cross Bun Loaf by hand Ingredients

400 grams	Very Strong Bread Flour (Allinson Premium White)
1.50 tsp	Easy Bake Yeast (Allinson)
3 tbsp	Light Muscovado Sugar (Billington's)
1 tsp	Salt
4 tsp	Ground Cinnamon
2	Orange grated zest
50 grams	Mixed Peel
50 grams	Sultanas
50 grams	Currants
30 grams	Butter
1	Happy Eggs beaten
175 ml	Warm Water

3 tbsp	Golden Granulated Sugar (Billington's)
3 tbsp	Warm Water hot
3 tbsp	Plain White Flour (Allinson Nature Friendly) topping
2 tbsp	Golden Granulated Sugar (Billington's) topping
3 tbsp	Warm Water

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Grease a 2lb loaf tin and set aside. Sift the flour, salt and spices into a large bowl, the rub in the butter. Stir in the sugar, yeast, grated orange zest, mixed peel and sultanas. Make a well in the centre, then add the egg and warm water, mixing to form a soft dough
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/ 375 F /gas mark 5.
Bake for about 30 minutes, or until the loaf is deep golden brown and sounds hollow when tapped underneath
Meanwhile, mix up the glaze- combine the sugar with the hot water until the sugar is dissolved, set aside with a pastry brush, ready for when the loaf is cooked.
To make the topping, mix the flour, sugar and water together, and have ready in a piping bag with a thin nozzle
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
To serve, slice and spread with butter.