Easter Recipes Special:

Hot Cross Bun Bread

Hot cross bun bread is what happens when the traditional Easter recipes of the hot cross bun are upgraded into a loaf. The recipe yields a high-top, cafe-style bread that has all the aroma and richness of the classic Easter treat in a form that is far easier to make, slice, and toast. The spices remain the same (cinnamon, allspice, and orange zest), the fruit is the same (plump raisins and dried cranberries), and the sticky honey glaze and distinctive white cross on top are all present as well. What changes is that instead of individual buns that require shaping and spacing, hot cross bun bread is baked as a single loaf, in a tin. One of the Easter special recipes, this one has dried fruit macerated for two hours in Earl Grey tea before being folded into the dough. Earl Grey has bergamot and citrus flavour that complements the orange zest in the dough and adds a subtle floral flavour to the finished hot cross bun bread that a plain water soak could never achieve. The soaking liquid is incorporated into the dough alongside warm milk, melted butter, and instant yeast. The cross on top of the hot cross bun bread is made from a small, stiff dough of flour, water, sugar, and salt that is pressed into the surface of the loaf before the second proof, so it bakes cleanly into the crust. The honey-water glaze is brushed on while the loaf is still hot, giving it that signature sticky, golden finish.