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Hot cross bun cinnamon swirl loaf
Makes: 12 slices
Prep time: 35 minsTotal time: 
Recipe photograph by Kris Kirkham
Hot cross bun cinnamon swirl loaf
This cinnamon swirl loaf idea will be a huge hit this Easter with any hot cross bun lover. Try toasting slices to bring out the warming flavours
Makes: 12 slices
Prep time: 35 minsTotal time:
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Nutritional information (per serving)
Calories
329Kcal
Fat
9gr
Saturates
5gr
Carbs
54gr
Sugars
21gr
Fibre
2gr
Protein
7gr
Salt
0.8gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
For the dough
- 250ml whole milk
- 50g salted butter
- 500g strong white bread flour
- 1 tsp ground cinnamon
- 2 tsp ground mixed spice
- 1 x 7g sachet fast-action dried yeast
- 50g caster sugar
- 1½ tsp fine sea salt
- zest of 1 orange
- 1 large egg, beaten
For the filling
- 50g soft salted butter, plus extra to grease
- 75g light brown sugar
- 2 tsp ground cinnamon
- 100g sultanas
- 50g dried cranberries
For the top
- 2 tbsp plain flour
- 1 tbsp golden syrup
Step by step
Get ahead
Keeps for 2-3 days; slices can also be frozen. Toast to refresh, and to bring out the flavour.
- Heat the milk in a pan until it just begins to bubble at the edges. Remove from the heat, dice the butter and add to the pan; set aside to melt.
- Sift the flour, cinnamon and mixed spice into a large mixing bowl. Add the yeast, sugar and salt and stir to combine.
- Once the milk has cooled to lukewarm, mix in the orange zest and egg. Make a well in the centre of the dry mixture and pour in the wet ingredients, mixing briskly to create a soft, slightly sticky dough. Knead by hand for 10 minutes, or in a stand mixer for 5 minutes, until the dough is smooth and springs back when prodded.
- Place the dough in a lightly oiled bowl and cover with a damp tea towel. Leave to rise for an hour, or until doubled in volume and an indentation stays in the dough when pressed. As it’s a rich dough, it will take longer to rise than a plain one.
- Beat the butter, sugar and cinnamon together for the filling, until very soft and spreadable. Grease a 900g loaf tin (about 10cm x 20cm on the base) with butter. Knock the dough back and knead briefly. Roll out into a rectangle, making sure that the width is no greater than the length of the loaf tin. Spread the butter mixture all over and scatter on the dried fruit evenly, pressing it in gently. Roll the dough up from one of the short sides, pinch the ends to seal and place in the tin, seam-side down. Re-cover with the damp cloth and set aside to prove; the dough is ready when it feels pillowy and an indentation stays when pressed, about 30-45 minutes. Preheat the oven to 180°C, fan 160°C, gas 4.
- To make the cross for the top, use a fork to mix the flour with a pinch of salt and enough water to make a pipeable paste. Transfer to a piping bag, snip off the end and pipe a cross on top of the loaf. Bake for 40-45 minutes, until the base of the loaf sounds hollow when tapped. Cool on a wire rack. Warm the golden syrup and brush over the top for a shiny glaze.