Ingredients
- Wright's Premium White Bread Mix
- 220ml whole milk
- 100g caster sugar
- 1 tsp ground cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- Zest of 1 orange
- 40 g unsalted butter (cold)
- 170g raisins
- 2 medium eggs
- 50g flour
- 4-5 tbsp water
- 1 tbsp honey
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Hot Cross Bun Loaf
- PREP: 20 minutes
- BAKE: 50 minutes
- SERVES: 10
METHOD
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Warm your milk in a pan. In a bowl, add the Premium White Bread Mix, cinnamon, ginger, nutmeg, sugar, and orange zest. Add in the butter and rub until the mixture resembles breadcrumbs.
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Add the warmed milk, eggs and raisins and mix all together.
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Knead for 5-10 minutes until the mixture is smooth, elastic and springy to touch.
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Put the dough into a lightly oiled 2lb loaf tin and leave to rise until it has doubled in size. This takes around 1 hour.
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Whilst the bread is rising, preheat the oven to 180ºc/160ºc fan.
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Once at the temperature, whisk together the flour and water, and carefully pipe on to the loaf to form the crosses.
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Bake in the oven for 50+ minutes at 180ºc/160ºcfan. The bread is done when you can tap on the bottom of the loaf and it sounds hollow.
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Once baked, brush lightly with honey to give it the hot cross bun shine and then leave to cool fully.
Deb's Tips
An Easter recipe that isn't chocolate themed! This giant hot cross bun loaf is a great alternative to individual rolls - it's especially good for slicing and toasting, which enhances the spiced flavour.