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Hot Cross Bun Loaf

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A richly spiced bread for Easter and an exotic take on the traditional Hot Cross Buns. Last year my Hot Cross Buns were a fail and I was hoping to redeem myself with this Hot Cross Bun Loaf What happened was I left the dough to prove outside under the trees where it was warm. I dozed off and the dough was exposed to the sun. Needless to say, the dough was all over the place and looked like a hot mess!

Sliced Hot Cross Buns
Can only be improved with lashings of butter and maybe orange marmalade.

Pointers to make this Bread

  • Knead and prove the bread as specified in the recipe. It is important for the gluten to develop, so the bread is light and fluffy.
  • Ensure the yeast is active by checking the expiry date.
  • Let the dough rise in a warm place. If it is a cold day, switch on your oven or drier for a few minutes until warm and let the dough rise inside.
Hot Cross Buns Loaf

What you need to make Hot Cross Bun Loaf

  • Strong Bakers Flour
  • Saffron and Mixed Spice
  • Mixed Dried Fruit and Orange Peel
  • Pantry and Fridge Staple – Milk,Caster Sugar,Egg , Butter and Plain Flour for the Cross
  • Honey or Warmed Up Orange Marmalade for Glazing
  • Loaf Baking tin (2 Litres Capacity)

Easy does it..

How to Hot Cross Buns
How to Hot Cross Loaf
  • Make the saffron water by toasting the saffron strands in a foil packet 2 minutes each side.Use the back of the spoon to grind the saffron inside the foil. Place 2 tablespoons of hot water in a very small bowl. Bloom the saffron in the hit water and set aside.
  • Sift together strong flour salt and mix spice into the bowl of electric mixer with dough hook attached. Add saffron water milk butter and eggs.
  • Mix on low speed to combine then increase speed to medium until the dough leaves the sides of the bowl about 5 -7 minutes.
  • Cover bowl with plastic wrap and let rise until doubled in size.
  • Tip dough into a floured surface and knead in the dried fruits including the orange peel.
  • Divide into 8 equal pieces and shape into oblong balls.
  • Place dough balls 2 side by side in the baking tin. Cover and let rise until the dough reaches the top of the tin.
  • Make the crossing paste and place in a small plastic bag.
  • When ready to bake, snip off a corner of the bag and use to pipe crosses into each bun.
  • Bake in preheated oven for 30 minutes or until golden.
  • Remove from oven and brush with honey or warmed up orange marmalade.

Hot Cross Bun Loaf

Recipe by acmowlai
0.0 from 0 votes
Servings

12

servings
Prep time

30

minutes
Cooking time

40

minutes

An exotic take on the Hot Cross Buns

Ingredients

  • 7g sachet fast acting yeast

  • 125 ml warm milk

  • 1 teaspoon saffron strands

  • 500g strong flour

  • 1 teaspoon mixed spice

  • 75g caster sugar

  • 75g softened butter
    1 egg beaten

  • 150g dried fruit (fig,cranberries,currants or sultanas)
    if using figs, chop coarsely

  • 75g orange peel

  • Cross

  • 3 tablespoons plain flour

  • cold water

  • Glaze

  • Honey or warmed up orange marnalade

Directions

  • Place saffron strands in a small piece of foil and place foil in a small pan over medium heat. Toast for 2 minutes each side. Remove from heat and use the back of the spoon to crush the saffron inside the foil packet. Unwrap the foil and tip the saffron into 2 tablespoons of hot water. Set aside.
  • Sift bakers flour salt mixed spice yeast and sugar into a mixing bowl with dough hook attached. Add saffron water, eggs, warm milk and butter.
  • Mix on low to combine, then medium until the dough comes together and leaves the sides of the bowl about 5 minutes. The dough should be slightly sticky and elastic but not wet. Add more water by spoonful as necessary.
  • Tip the dough into clean counter which has been sprinkled with flour. Form into a smooth ball. Spray the mixing bow with cooking oil and place the ball of dough inside.
  • Cover bowl with plastic wrap and leave to rise in a warm place for about 2 hours or until doubled in size.
  • Turn the dough out into counter and knock the excess air out. Knead the dried fruit including the peel into the dough until everything is incorporated.
  • Spray cooking oil in a loaf tin. Divide the dough into 8 even pieces and shape them into oblong shapes. Arrange dough balls in the loaf tin 2 side by side. Cover with plastic wrap and set aside until the dough has risen to the top of the tin, about an hour.
  • When ready to bake, preheat oven to 180°C and make the crossing mix. Combine plain flour with enough water to make a paste. Place paste in a small sandwich bag, then snip 4mm off the corner. Uncover the loaf , and pipe an X on top of each dough ball
  • Bake in the preheated oven and bake for 30-40 minutes or until golden.
  • Remove loaf tin from the oven, and glaze the top with honey or brush with warmed up orange marmalade.

Notes

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