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Hot Cross Loaf

Hot Cross Loaf

A take on the traditional hot cross bun

Ingredients

  • For the Cross

Directions

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This hot cross loaf recipe came around when I was struggling to find something to fit in with my breakfast theme but also suitable for Easter. When I think of Easter food I just I think of roast lamb and chocolate eggs, neither of which are suitable for breakfast.

hot cross loaf

I remembered buying a hot cross loaf last year and wanted to make one myself. I’m not the biggest fan of spiced or fruit bread or cakes so having a loaf is great because you can slice however much you want at a time. Although legend has it that hot cross buns made on Good Friday will stay fresh throughout the year, this loaf freezes well.

hot cross loaf

I’d use a bigger loaf tin next time as it kind of bulged on one side so the cross isn’t straight. I think mine is a 1lb tin so I’d use a 2lb one. Also, I just realised while I’m writing this that I forgot to glaze it with apricot jam.

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Step 1
Mark as Complete

Butter a 2lb loaf tin and line it with baking paper. Put the flour, sugar, orange zest, spices and a teaspoon of salt. Rub in the butter until it resembles breadcrumbs. Mix in the yeast and make a well in the centre.

Step 2
Mark as Complete

Mix the egg and milk together and pour into the dry ingredients. Mix until it forms a dough and knead on a floured surface for 10-15 minutes or in a stand mixer for 10 minutes. Put in a lightly oiled bowl, cover with clingfilm and leave to rise for 1 hour or until doubled in size.

Step 3
Mark as Complete

Knock the dough back and knead in the dried fruit. Put the dough into the prepared tin and cover with lightly oiled clingfilm. Leave to rise for a further hour.

Step 4
Mark as Complete

When he hour is almost up, preheat the oven to 200/180ºc fan. Mix the flour and milk together to make a smooth, thick paste, put in a piping bag and snip off the end. Pipe a line down the middle lengthways and another along the other way. Add two more lines widthways, one either side of the first. Bake for 35-40 minutes or until deep gold and cooked through.

Step 5
Mark as Complete

Remove from the oven and heat the apricot jam. Brush it over the top and allow to cool slightly. Serve warm, cooled or toasted.

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  • 98 Views
  • 3 hrs 40 mins
  • Serves 8
  • Medium
  • 200/180ºc fan

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Ingredients

Adjust Servings:
250g Plain Flour
250g Strong White Bread Flour
50g Caster Sugar
1 tsp Mixed Spice
1 tsp Ground Cinnamon
Zest of 1 Orange
75g Unsalted Butter
7g Dried Yeast
1 Eggs
300ml Milk
350g Mixed Dried Fruit
2 tbsp Apricot Jam
For the Cross
2-3 tbsp Milk
2 tbsp Plain Flour
chocolate crumpets
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Chocolate Crumpets
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Kit Kat Croissants

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