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Hot Cross Bun Loaf by hand

Hot Cross Bun Loaf by hand

Recipe Submitted By: bakingmad

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

Preparation Time	25 minutes
Baking Time	30 minutes
Portions	400g loaf
Skill Level	Easy
Average Rating

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

Additional Ingredients

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

This recipe uses

How to make Hot Cross Bun Loaf by hand

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

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.

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