Handmade hot cross bun loaf - recipe

Handmade hot cross bun loaf

  • Prepare

  • Serves

  • Cook

  • Skill



For the loaf

For the glaze

For the topping

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  1. 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.

    For this step you'll need:

    • 1tsp Salt
    • 4tsp Cinnamon ground
    • 30g Butter (unsalted)
    • 3 tbsp Unrefined light muscovado sugar
    • 1½tsp Easy bake yeast
    • 2 Orange zest grated finely
    • 50g Mixed peel
    • 50g Sultanas
    • 50g Currants
    • 1 Egg(s) (free range) beaten
    • 175ml Warm water
  2. 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. 3

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

  4. 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.

    For this step you'll need:

    • 3 tbsp Unrefined golden granulated sugar
    • 3 tbsp Warm water
  5. 5

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

    For this step you'll need:

    • 3 tbsp Plain white flour
    • 2 tbsp Unrefined golden granulated sugar
    • 3 tbsp Warm water
  6. 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. 7

    To serve, slice and spread with butter.

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