LOAF OF HOT CROSS BUNS

For a decadent Easter morning, savor this luscious hot cross bun bread with friends and family.

A loaf of bread with all the flavors of a hot cross bun inspired by Easter! Excellent as an alternative to the traditional hot cross bun throughout the Easter season for hungry guests at breakfast or lunch. The following guidelines should be kept in mind when preparing bread;

• Any recipe should include how long the bread should be kneaded. This activates the gluten, which is crucial for forming the bread's internal network. The mesh formation is where the pockets of gas produced by the yeast sit, causing the loaf to rise and providing you with a light and fluffy loaf of bread as a result.

• As yeast needs warmth to flourish, it's crucial to let the dough rise in a warm environment. Contrarily, since yeast is killed by intense heat, it is crucial to let your milk and butter mixture cool to barely warm before using.

• This recipe's third stage, known as "knocking back the dough," removes any large air bubbles that may have formed during the first rise, resulting in bread with a more uniform texture.

We have tried and tested the best freestanding mixers if you're on a budget and want to get one to handle the labor-intensive task for you. As an alternative, many individuals feel that kneading bread by hand is incredibly therapeutic. Try it out first and see how it goes!

We offer a recipe for traditional hot cross buns if that's what you want. These lemon drizzle hot cross buns are our newest hot cross bun recipe for Easter.

Yields:12 serving(s)

Prep Time:25 mins

Cook Time:40 mins

Total Time:1 hr 5 mins

Cal/Serv:294

INGREDIENTS

• 125 ml milk

• 50 g butter, plus extra to grease

• 500 g strong white flour, plus extra to dust

• 50 g caster sugar

• 7 g sachet of fast-action yeast

• 1 tbsp. mixed spice

• 1 medium egg, beaten

• 250 g jumbo raisins and cranberries, see GH Tips

FOR THE CROSSES

• 3 tbsp. plain flour

METHOD:

STEP 1:

Milk and 125ml (4 oz) water should be heated in a small pan until little bubbles start to form around the inside edge of the pan. Turn off the heat and whisk in the butter with the mixture. Place aside to cool until only slightly warm.

STEP 2:

Mix the flour, sugar, yeast, spice, and 1/2 tsp. of fine salt in a large basin using a wooden spoon or in a standalone mixer equipped with a dough hook. To create a soft but not sticky dough, stir in the milk mixture and egg. The dough should be smooth and elastic after 5 minutes of machine kneading (or 10 minutes of hand kneading on a lightly dusted work area).

STEP 3:

Using your hands, put the dough back into the big bowl. Bowl should be covered with greased cling film and left to rise for an hour, or until it has doubled in size, in a warm location.

STEP 4:

Oil a 900-gram (2-pound) loaf pan. Scoop the dough onto a work surface that has been lightly dusted with flour, and add the dried fruit. Create balls by dividing the mixture into 8 equal parts. Place in the tin's base, then cover with greased cling film. Allow the dough to rise in a warm location for 45 minutes to an hour, or until it is slightly above the tin's top.

STEP 5:

Set the oven to mark 6 at 200 °C (180 °C fan). Make the crosses right before baking by combining the flour with just enough ice water to create a smooth, thick, yet pipeable paste. Buns are crossed by a pipe. Bake for 30 minutes, then for 10 more minutes, cover with foil to prevent excessive browning. Carefully remove the loaf from the tin and tap the bottom; the loaf should sound hollow if it is baked.

STEP 6:

Take out of the pan and let cool on a wire rack. Butter is served with the slices.

GH TIPS:

• From Sainsbury's, we obtained our large raisins and cranberries. Use a combination of sultanas and cranberries as an alternative.

• Roll the dough into 12 balls and bake as individual buns. On parchment-lined baking sheets, spaced apart, cover with oiled cling film, and let rise for 35 minutes. Continue baking for 20 to 25 minutes from step 5.

PER SERVING:

• Calories: 294

• Fibre: 3g

• Total carbs: 55g

• Sugars: 19g

• Total fat: 5g

• Saturated fat: 3g

• Protein: 19g

ELEMENTS I LOVE:

• The combination of raisins and cranberries, adds sweetness and texture to the bread.

• The use of mixed spice, a blend of warm spices like cinnamon, nutmeg, and allspice, gives the bread a flavorful and aromatic profile.

• The instruction is to shape the dough into balls and arrange them in a loaf tin, which creates a visually appealing and fun tear-and-share loaf.

• The addition of crosses made from flour and water on top of the loaf, which is a traditional element of hot cross buns and adds a festive touch to the bread.