Easter hot cross bun loaf

Easter hot cross bun loaf

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.


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

½tsp cinnamon

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 milk

1tbsp plain flour

1tbsp water


Serves: 10

Prep time: 20 mins

Cook time: 1 hour

Cost per serving: 51p



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.

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