ST201904

Hot cross bun loaf*

EASTER BUNS BUT

BIGGER EQUALS MORE

TO GO ROUND

Makes 10 slices

500g strong white bread flour

75g caster sugar

1 tsp mixed spice

1 tsp ground cinnamon

10g instant yeast

Zest of 1 orange

75g butter, cubed, at room

temperature

175ml milk

2 eggs, beaten

250g mixed dried fruit

FOR THE DECORATION

2 tbsp plain flour

1-2 tbsp milk

2 tbsp apricot jam, warmed, to glaze

1 Sift the flour, sugar, ½ tsp salt, mixed

spice, cinnamon and yeast together in

a large bowl, add the orange zest and

then rub in the butter using your

fingertips until you have fine

breadcrumb consistency.

2 Make a well in the middle and add

the milk and beaten eggs. Mix until

the dough comes together, then tip

onto a floured surface and knead for

10–15 mins. Transfer to a lightly oiled

bowl, cover with cling film or a

reusable bowl cover and leave to rise

in a warm place for 1.5 hours.

3 Line a 900g loaf tin with baking

parchment. Knock the air out of the

dough, then place it on a floured work

surface and sprinkle over the dried

fruit. Work this into the dough.

4 Divide into 6 and shape into rounds.

Arrange in the loaf tin. Cover with

cling film or a reusable bowl cover and

leave to rise for another hour.

5 Preheat oven to 200C/Fan 180C/

Gas 6. For the cross decoration, mix

the flour and milk in a small bowl into

a paste. Using a piping bag to pipe a

cross onto each round, then bake for

40–45 mins. Remove from the tin and

allow to cool on a wire rack. Brush the

loaf while still warm with the warmed

jam to a give a lovely shiny glaze.

28 * These crossed buns of mystery are linked with many a superstition – yours to discover on page 125.