Celebrate Easter with a traditional hot cross bun loaf. It takes 1 hour 20 minutes to whip this up and costs 51p per serving for a delicious breakfast or snack between meals.
YOU WILL NEED
425g (14oz) strong plain white bread flour
50g (2oz) butter, cut into small pieces
1 x 7g sachet easy blend fast-action yeast
1tsp mixed spice
50g (2oz) light muscovado sugar
150g (5½oz) milk chocolate chips
50g (2oz) glacé cherries, chopped
25g (1oz) mixed candied peel
125ml (4fl oz) milk
For the dough cross
1tbsp plain flour
Prep time: 20 mins
Cook time: 1 hour
Cost per serving: 51p
HOW TO DO IT
1. Place the flour and butter in a large mixing bowl. Rub butter into flour until it resembles breadcrumbs. Stir in the yeast, then add all the remaining ingredients except the milk.
2. Pour the milk into a jug and add 125ml (4fl oz) boiling water. Test the temperature of the milk and water mixture — it should be no more than hand hot. Stir into the dough and mix well until the dough gathers into a soft ball.
3. Turn the mixture out on to a floured work surface and knead for 10 minutes until smooth and elastic. Form the dough into a ball and place on a baking tray. Leave in a warm place, for about 1-1½ hours until it doubles in size and feels very light and airy.
4. Preheat the oven to Gas 6, 200°C, fan180°C. When ready to bake, brush the top of the risen dough with the milk. To make the cross, mix the flour and water to make a soft but pipeable paste. Pour the mixture into a disposable piping bag, snip the end and pipe a cross over the dough.
5. Bake in the oven for 30 minutes until golden brown. Turn loaf over and tap its base — if it sounds hollow it is cooked. Leave to cool on a wire rack. Best eaten on the day it is made or the following day. Also delicious toasted.
For more tasty treats click here