This is something a little different to the usual hot cross buns. This would be yummy freshly baked on Easter morning. You can let the mixture rise overnight in the fridge, knock down in the morning and rise for another 30-45 minutes before baking. Fresh is best though I find with bread.
This recipe does have bread improver in it. If I’m making bread for friends and don’t want to risk it being a flop I’ll add just a little in. Perfect soft fluffy bread every time! The key to having this nice and soft is to knead for 6 minutes, double rise and bread improver. See my bread tips here.
I have sliced this and now have it in the freezer. Mr 4 year old loves it toasted in the morning for breakfast.
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Hot Cross Loaf
Something a little different to hot cross buns.
1 hr 30 min
1 hr 30 min
- 300mls water
- 4 tsp dried yeast
- 1/2 Tbsp of fine orange zest (or mixed peel if preferred)
- 60g butter, softened
- 520g bakers flour
- 1 tsp salt
- 1 egg
- 45g honey
- 15g brown sugar
- 1 Tbsp ground cinnamon
- 1 tsp ground spice, or to taste
- 110g sultanas
- 2.5 Tbsp water, you may need more
- 4 Tbsp self raising flour
- 60g water
- 40g sugar
- 1 tsp ground cinnamon
- Lightly grease a medium sized loaf tin in preparation for baking.
- Place water and yeast into bowl. Cook at 2 minutes / 37C / Speed 2.
- Add butter, flour, salt, honey, sugar, egg, spices and zest. Speed 7 / 5 seconds. Then program 6 minutes / Kneading Speed.
- Add sultanas. Knead for 30 seconds or until just combined. It will be a slightly sticky dough but workable. Oil your hands before handling the dough if it is very sticky.
- Carefully remove dough from the bowl into an oiled bowl and place somewhere warm for one hour or until doubled in size.
- Remove dough from bowl and shape it into a log shape and place into desired loaf tin. Place in a warm spot and allow it to double in size.
- Preheat oven to 200C.
- Add cross ingredients, flour and water, into clean bowl. Speed 4 until well combined. Add a drizzle of extra water if needed to thin it slightly. Be sure not to thin it too much, you need a thick paste.
- Place the batter into a piping bag with a large tip (or zip lock bag with the corner snipped). Snip the corner and pipe a cross onto the loaf.
- Place into the oven and bake for 30-45 minutes depending on the size of your buns. You may need to cook a little longer.
- Add the glaze ingredients into the bowl. 4 minutes / 100C / Speed 2 or until the sugar is dissolved.
- Carefully remove cooked loaf from oven. Carefully brush with the glaze After 5 minutes repeat the glaze again. Place into the oven for 5 minutes. This will give it an extra shine.
- Remove from oven and carefully place onto a wire rack to cool before slicing. Best served the day of making.
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