Classic hot cross bun loaf with butter
Serves: 12
Prep time: 30 minsTotal time: 
Recipe photograph by Tara Fisher
Classic hot cross bun loaf with butter
Serves: 12
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
285Kcal
Fat
6gr
Saturates
3gr
Carbs
51gr
Sugars
16gr
Fibre
3gr
Protein
6gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 500g strong white bread flour, plus extra for kneading
- 1 tsp ground mixed spice
- 2½ tsp ground cinnamon
- a good grating of whole nutmeg
- 1 x 7g sachet fast-action dried yeast
- 60g caster sugar
- 150ml whole milk
- 60g butter, melted and cooled, plus extra for greasing
- 1 large egg, beaten
- 1 x 75g pack dried cherries, roughly chopped
- 40g chopped mixed peel
- 40g currants
- 3 tbsp plain flour
- 2 tbsp granulated sugar
Step by step
Get ahead
The baked loaf will keep for 2-3 days (it's best to serve it toasted after the first day), or it can be sliced and frozen.
- Tip the flour into a large mixing bowl and stir in the spices, yeast, caster sugar and 1 teaspoon salt. Mix together well.
- Measure 75ml boiling water into a jug and add the milk, which will give a tepid liquid that isn't too hot for the yeast. Add the melted butter and egg to this liquid, then pour into the flour mixture and bring together as a dough. You want it to be soft but not too sticky.
- Tip out onto a lightly floured surface and knead for 10 minutes or until smooth and springy (or knead for 5 minutes on a low speed in a mixer with a dough hook). Knead in the dried fruit until evenly distributed.
- Return the dough to the bowl, cover and leave to rise for 1½ – 2 hours or until doubled in size.
- Punch the dough down to knock it back, then shape it into a round. Pop in a well-greased 20cm springform tin (about 6cm deep) and poke any bits of fruit that are sticking out back into the dough, so they don't burn. Cover with clingfilm and leave to prove for 30 minutes or until well risen above the top of the tin (roughly doubled in size). It should feel soft and pillowy when prodded gently. While the loaf is rising, preheat the oven to 180°C, fan 160°C, gas 4.
- Mix the plain flour with a tiny pinch of salt and 2 tablespoons cold water to give a paste with a good piping consistency. Transfer to a disposable piping bag (or a plastic food bag) and snip off a 1cm opening. Pipe a cross on top of the loaf. Bake the loaf for 40 minutes, then remove from the tin and return to the oven for 10-15 minutes until the base sounds hollow when tapped. Cool on a wire rack.
- To glaze, heat the granulated sugar with 1 tablespoon water until dissolved. Brush over the cooled loaf.
Chef quote
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.
