Mary Berrys Easy Easter Hot Cross Bun Loaf

Looking for a quick and easy Easter recipe? Look no further than this hot cross bun loaf! This recipe is simple to follow and results in a delicious, festive loaf that everyone will love. Plus, it’s perfect for those who don’t have a lot of time to spend in the kitchen. So if you’re looking for a tasty and easy Easter recipe, be sure to try this hot cross bun loaf!

Why Is It Called A Hot Cross Bun at Easter

Hot cross buns have been traditionally eaten at Easter as the bun marks the end of the Christian season of Lent. The cross on top of the bun represents the crucifixion of Jesus.

They are traditionally eaten hot or toasted at midday on Good Friday but nowadays can be eaten any time of the year.

How To Kneed

One of the best ways to improve the quality of your bread dough is by kneading it. This involves working the dough with your hands and can be a bit messy, but it’s worth it for the results. Here are some tips on how to knead your dough properly:

1. Start by sprinkling a little flour on your work surface. This will help keep the dough from sticking.

2. Take the dough out of the bowl and place it on your work surface.

3. Knead the dough by folding it over itself and pushing it down with the heels of your hands. Then turn it 90 degrees and do it again. Continue kneading for about 10 minutes until the dough

Alternatively, use an electric mixer with a dough hook attachment. I use this if I have other things to do, such as washing dishes!

How To Prove Your Hot Cross Bun Dough

Proving your dough simply means allowing it to rest and rise in a warm place. This allows the yeast to do its work and results in a light and airy finished bread. Here’s how to prove your dough:

1. Place the dough in a lightly oiled bowl.

2. Cover the bowl with a damp towel or cling film.

3. Leave the dough to rise in a warm place for 60 minutes or until it has doubled in size. Depending on your room temperature, it could take longer. My kitchen is quite cold in the winter, so it takes longer.

4. Once it has doubled in size, punch it down (this just means giving it a good push to deflate it slightly) and shape it into whatever bread you’re making (a loaf, rolls, etc.). Then place it on a lightly floured surface and leave it to rise for another 30 to 60 minutes.

5. Preheat your oven to the required temperature, then bake your bread for the specified time. Enjoy!

How To Make The Hot Cross Bun Cross

This is a simple process. Mix some plain flour with about 4 1/2 teaspoons of water in a small bowl to make a smooth paste. Spoon into a piping bag. When the dough has risen in the tin, this is when you pipe a cross on top of each piece. Then bake in the oven.

How Long To Bake

Bake for 5 minutes at 210 fan oven/450 F/ Gas 8, then reduce the temperature to 200 fan oven/ 425 F/Gas 7 and bake for another 15 minutes; then cover with foil and bake for another 10 minutes.

How To Make The Glaze For Hot Cross Buns

Mix granulated sugar with 1 teaspoon of water in a bowl. While your loaf is still warm and out of the tin brush, glaze over the top, then slice when the loaf when cold.

If you like this, you will love my Easy Homemade Yorkshire Tea Loaf Recipe

 

How To Store

Hot cross buns are best eaten on the day they’re made, but if you have any leftovers, they can be stored in an airtight container and reheated. Store for up to 4 days in your container or place in freezer bags to store in a freezer for up to 3 months.

To reheat, simply pop them in the oven, toaster or microwave for a few minutes until warmed through and add a dollop of butter. Enjoy!

Ingredients

• 50 g Butter
• 85 g Raisins
• 50 g Natural Glace Cherries (Rinsed, dried and chopped)
• 30 g Currants
• 450 g Strong White Flour
• 7 g Fast Action Dried Yeast
• 1 tsp Salt
• 1½ tsp Mixed Spice
• 1 tsp Cinnamon
• 50 g Light Brown Sugar
• 150 ml Milk of choice
• 1 Egg
• Vegetable oil to grease

For the Crosses and Glaze

• 2 tbsp Plain Flour
• 2 tsp Granulated Sugar

How To Make Hot Cross Bun Loaf

In a small bowl, melt the butter and leave to cool

Mix the raisins, cherries, and currants in a separate bowl and set aside.

Mix the flour, yeast, salt, spices and sugar.

Heat the milk with 5 tablespoons of water and add the flour mix along with the butter and egg. Mix together by hand or use the dough hook in your electric mixer until fully combined and it becomes a dough-like ball.

Carry on kneading for 10 minutes until smooth and elastic. Add the fruit mix and kneed for another 2 minutes.

Place in a large oiled bowl, cover with cling film and leave to rise in a warm place for 1½ hours or until it’s doubled its size.

Grease and bottom line your loaf tin.

Knead the dough 3 times, divide it into 4 equal pieces, shape it to oval, and place it in the tin in a line. Leave to rise in a warm place for about 60 minutes or until the dough is just above the top of the tin. Preheat the oven 210° Fan/450° F/Gas 8

For the crosses, mix the plain flour with 4½ teaspoons of water in a smooth and mix to a smooth paste. Scoop into a piping bag and pipe a cross over each piece.

Bake for 5 minutes at 210° Fan/450° F/Gas 8, then reduce the temperature to 200° Fan/425°F/Gas 7 and bake for 15 minutes. Then cover with tin foil and bake for a further 10 minutes.

For the glaze, mix the granulated sugar with 1 teaspoon of cold water and brush over the loaf whilst still warm. Slice when cold.