Hot Cross Bun Loaf
FOOD + DRINK
Hot Cross Bun Loaf
Recipe by: Clarence Court, clarencecourt. co. uk
A warm, subtly spiced, comforting hot cross bun is one of our favourite things about Easter. So, we set out to elevate this seasonal favourite by making it into a supersized and super delicious hot cross bun loaf – perfect for sharing and a fun centrepiece for your Easter gatherings. Bursting with bright, zesty and fruity flavours, we’ ve given the traditional recipe a little twist too!
Serves: 8 Prep time: 4 hours Cook time: 30-40 minutes
Ingredients:
• 500g strong bread flour, plus extra for dusting
• 2 large Clarence Court Burford Brown eggs, beaten
• ½ tsp ground cinnamon
• ¼ tsp mixed spice
• A few gratings of whole nutmeg
• ¼ tsp fine salt
• 75g caster sugar
• 7g sachet dry yeast
• 170ml whole milk, gently warmed
• 80g unsalted butter, softened well, plus extra for greasing
• 80g sultanas
• 60g mixed peel
• 80g dried cranberries
• Finely grated zest of 2 oranges
• 25g plain flour
• 1 tsp sunflower oil
• 2-3 tbsp cold water
• Juice of 2 oranges
• 2 tbsp marmalade
Method:
1. Grease a 2lb( 900g) loaf tin with softened butter.
2. Sieve the flour, cinnamon, mixed spice, nutmeg and fine salt into a large mixing bowl. Stir in the sugar and make a well in the centre. Place the yeast in a jug and stir with the warm milk, until dissolved and bubbling. Add the milk, eggs and butter to the well and mix into a soft dough.
3. Lightly dust a clean work surface with a little flour or tip into the bowl of a free standing mixer with a dough hook and knead for 7 minutes until smooth and elastic.
4. Place into a lightly oiled mixing bowl and cover with cling film, set aside in a warm place to rise for 1-2 hours until it’ s doubled in size.
5. When that time is up, lightly flour a clean work surface. Tip the dough onto the surface and gently knead. A few spoonfuls at a time, sprinkle over the fruit and zest, then knead and fold into the dough. When it’ s all incorporated, place back in the oiled bowl and cover with cling film. Allow to rise for a further hour.
6. Divide the dough into 8 equal size balls( use a weighing scale to make sure they’ re all the same size). Shape the balls into fat sausages and sit them side by side in the tin. Place the tin in a large sandwich bag and seal it. Allow to rise in a warm place for a further hour. Preheat the oven to 180 º C / 160 º C( fan).
7. Meanwhile, mix the plain flour, oil and cold water in a bowl to make a smooth paste. Spoon into a small piping bag and snip off a small hole. Pipe a little cross on top of each of the hot cross buns. Place the tin in the oven and bake for 30-40 minutes until golden and risen.
8. Place the juice and marmalade in a small pan and allow to bubble and thicken on a low heat. When the loaf is ready, carefully and quickly turn it out of the tin and onto a cooling rack. Brush over the glaze and leave to cool.
9. Simply serve warm with salted butter.
TOP TIP: This loaf is best eaten on the day it’ s made but will come back to a lovely soft loaf if warmed through in the oven the next day. It makes great toast or as the base for a bread and butter pudding too! www. insidekent. co. uk • 103