Giant Hot Cross Bun Loaf

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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.

Prep Time15

Cook Time30

Proving Time3

Total Time3 45

Course: Dessert

Cuisine: British

Servings: loaf

Calories: 2623kcal

Author: Daniela Apostol

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

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