Giant Hot Cross Bun Loaf, a delicious twist on the classic hot cross bun and a true Easter showstopper. It's a wonderfully light and fluffy loaf, slightly spiced for a warming touch, with dried fruit and a hint of lemon for that Spring feeling that puts a smile on everyone's face. It's easier to make than the traditional buns, no individual shaping, it's perfect for feeding a crowd , and it's ideal for a cosy Easter brunch or a lovely Spring afternoon tea.
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It might not be Spring just yet, but with Lent upon us, and the promise of longer, brighter days ahead, I am all excited about starting my Easter baking already. And it couldn't have been done with a better recipe than this giant hot cross bun loaf.
I absolutely love the traditional hot cross buns, they are a true classic Easter dessert recipe that everybody adores. But turn them into a giant hot cross bun, and you get a beautifully risen, sliceable centerpiece for the entire Spring season.
Just imagine, thick beautiful slices of toasted hot cross bun slathered in butter and lemon curd, what a treat! No one can possibly say no to that! It's so comforting and delicious, and just perfect with a cuppa.
You can also serve this hot cross bun loaf as part of your Mother's Day brunch menu, as in this UK this always falls on the fourth Sunday on Lent, so Easter treats are always welcome to celebrate all the mums out there.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview - the bun
- flour - my recommendation is to use white strong bread flour, as it has a higher protein content creating gluten for a well risen bread. Alternatively, plain flour is your next best thing
- yeast - I always use dried fast-action yeast, I have never had any issues with it. You can also use fresh yeast, but the amounts used will be different, one packet of dried yeast, or 2 teaspoon (7 g) will have to be replaced with 25 g of fresh yeast
- sugar - caster or granulated, either works just fine
- egg - at room temperature, I go for medium or large eggs in baking
- butter - at room temperature, easier to incorporate, I prefer salted butter when I bake, as the salt balances out the sweetness of the bake
- lemon - I used both juice and zest of half a lemon
- cinnamon - for a warming touch, other spices that go well here are mixed spice, ground nutmeg or pumpkin spice mix or the US audience
- dried currants - you can choose anything you like, raisins and sultanas are the traditionally used currants, I had a mix of dried cranberries and blueberries
Ingredients overview - the decorate
- flour and water - to make the cross on top of the bun, plain flour should do
- jam - although apricot jam is usually used, nothing stops you from using any other jam you have around, I used strawberry jam, and it was absolutely fine
Step-by-step photos and instructions
- sift the flour in a large mixing bowl, add the sugar, currants, ground cinnamon, lemon zest and juice and yeast, and give it a good mix
- pour in the warm milk, beaten egg and soft butter and knead well until you get a soft dough that does not stick to the hands
- cover the dough in a kitchen towel and leave it to prove in a warm place until it doubles its volume
- shape the dough into a large round loaf and transfer it to a non-stick tray that's been dusted with flour
- prove it again for at least 30 minutes
- mix the water and flour to get a thick paste, then pipe it into a cross shape onto the bun
- bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 30 minutes until golden
- mix the jam with hot water and brush the hot bun with the mixture
- allow the bun to cool down completely before slicing
Expert tips
Proving the bread right is crucial in order to get a light, fluffy texture. A warm place makes all the difference when it comes to proving time, it usually takes around 2 hours for the dough to rise, but it can take longer in a cooler place.
If my kitchen isn't as warm as it should be, I preheat the oven to the lowest possible temperature for 10-15 minutes, then switch it off, and prove the dough there. It's quick and failproof.
The amount of flour used can depend on the type of flour. Some are denser than others, and you might need to add extra flour than the recipe calls for. Just add more flour gradually, as too much flour will result in a dry, dense bun.
The second proving helps with a light, fluffy crumb. Do not overproof though, as the bun will flatten rather than rise nicely. Underbaking the bun will result in a doughy centre. The loaf is ready is it sounds hollow when tapped.
Always glaze the bun while it's still warm, it will stick better and dry quickly, and the bun will have that glossy finish we all love.
Make sure you allow the bun to cool down before slicing, or it will have a gummy texture, and it will be pretty messy to slice anyway.
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Giant Hot Cross Bun Loaf
Ingredients
For the buns
- 500 g white strong bread flour (4 cups)
- 250 ml milk (warm) (1 cup)
- 80 g granulated sugar (⅓ cup +1 tbsp)
- 2 teaspoon fast-action dried yeast
- 1 teaspoon ground cinnamon
- zest and juice from half a lemon
- 50 g soft butter (3.5 tbsp)
- 75 g dried fruit (½ cup, can be raisins, sultanas, dried cranberries, blueberries, etc)
To decorate
- 2 tablespoon plain flour
- 3 tablespoon cold water
- 1 tablespoon jam
- 1 tablespoon hot water
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Instructions
- To make the dough, sift the flour in a large mixing bowl, add the sugar, dried yeast, ground cinnamon and currants, and mix well.
- Add the warm milk, beaten egg, lemon zest, lemon juice and soft butter, and knead well until you get a soft dough that does not stick to the hands, adding extra flour if needed.
- Transfer the dough to a warm place, cover the bowl with a kitchen towel and leave it to prove for at least 2 hours or until it doubles its volume.
- Shape the dough into a large round loaf, and transfer it to a baking tray dusted with flour.
- Prove it again for 30 minutes.
- Mix the flour and cold water to get a thick, pourable paste, then pipe it over the dough to form a cross.
- Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 30 minutes or until golden and the bun sounds hollow when tapped.
- Remove the tray from the oven.
- Mix the jam with the hot water to get a smooth mixture, then brush it over the hot bun.
- Leave the bun to cool down completely before slicing.
Video
Notes
- add extra flour to the dough if needed, but be careful not to add too much, as the loaf will be too dense and dry
- make sure to prove the dough in a warm place, the warmer, the quicker it proves
- don't skip the second rise, but avoid overproving, as the loaf will flatten
- glaze while warm for a glossy finish
- cool before slicing to avoid a gummy texture
Nutrition
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