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4Bake Time

Hot Cross Bun Loaf

2 Reviews

About the bake

This recipe requires a bread maker. Packed with delicious flavours and spices, this loaf is like a giant hot cross bun waiting to be sliced and enjoyed with a hot cup of tea. Whether it's at breakfast with helping of butter, or enjoyed as a sweet dough snack midday - this hot cross bun loaf is a simple, 10 step recipe using your bread maker.

What are the benefits of using a bread maker?

We love getting our hands messy, and the wins and fails of baking without a bread maker - but if you're time conscious, new to bread baking, or simply don't like the mess of bread baking, these handy machines might be good to keep out on your worktops.

  • Bread makers are easy to use and speed up the bread-making process
  • You can leave it all day to knead and bake bread, almost like a slow cooker, so is a great solution to those with limited time. It even keeps the bread warm for you.
  • Bread usually tends to come out 'perfect' (when using the Bread Maker manual as each bread maker may differ in instruction for each loaf).
  • For those who don't enjoy sticky fingers or dusty flour, this option is mess-free.

Enjoy using your bread maker? We've got a great choice of delicious bread waiting to be made, our simple loaf for breadmakers is a favourite amongst our bakers, or for something a little more adventurous, our Dark Ale & Walnut bread is beer-licious

4Bake Time


  1. Step 1:

    In a bowl, mix together the flour, yeast, sugar, salt, cinnamon, grated orange zest, mixed peel, raisins and sultanas.  Mix together well, otherwise the richness of the loaf will prevent the yeast being evenly dispersed and rising nicely.

  2. Step 2:

    Add this to the pan in the breadmaker. Mix the beaten egg and water together and add to the bread pan then add in the melted butter.

  3. Step 3:

    Set to a programme for a "Medium'' loaf and "Raisin Bake'' on the breadmaker, and turn on.

  4. Step 4:

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

  5. Step 5:

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

  6. 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. Step 7:

    To serve, slice and spread with butter.

  8. Step 8:

    If you do not have a bread machine, rub together the butter and flour in a large bowl to create breadcrumbs. Stir in the yeast and additional loaf ingredients before gradually adding in the warm water. 

  9. Step 9:

    Using your hands bring together the ingredients to form a ball of dough then remove from the bowl and knead for approximately 5 minutes. Place back in the bowl and cover with a lightly oiled piece of cling film or a damp teatowel. Leave to prove in a warm environment until it has doubled in size. 

  10. Step 10:

    Preheat the oven to 200°C, fan 180°C, Gas Mark 6. Once the dough is ready to be baked, brush with the glaze (see Step 4) and pipe with a crisscross of the flour paste (see Step 5) Bake for 30 minutes until golden brown. 


  • For the Loaf

    • 400g Allinson's very strong white bread flour
    • 1.5 tsp Allinson's Easy Bake Yeast
    • 3 tbsp Billington's Unrefined Light Muscovado Sugar
    • 1 tsp Salt
    • 4 tsp Ground cinnamon
    • 2 tsp Nielsen-Massey Orange Blossom Water
    • 50g Mixed peel
    • 50g Sultanas
    • 50g Raisins
    • 30g Unsalted butter (melted)
    • 1 Egg (beaten)
    • 175ml Warm water
  • For the glaze

    • 1 tbsp Unrefined golden granulated sugar
    • 1 tsp Water (boiling)
  • For the cross

    • 3 tbsp Allinson's Plain White Flour
    • 2 tsp Unrefined golden granulated sugar
    • 2 tbsp Water (cold)

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