EASTER LOAF
This Easter loaf is a giant hot cross bun. By making it in a loaf you not only save time and little stress, you also end up with a softer, pull-apart type hot cross bun. Perfect with lashings of butter.
Serves 8
Ingredients
100g sultanas
100g currants
50g mixed peel
Juice of 1 orange
200 ml milk
3 tsp dried yeast
450g strong flour, plus 20g for paste
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp mixed spice
½ tsp cloves
60g brown sugar
½ tsp salt
1 egg
60g butter, softened, plus extra for greasing tin
Glaze
150g sugar
Juice of 1 orange
Method
Combine the sultanas, currants and mixed peel into a small saucepan along with the juice of 1 orange. Warm through then let sit to soak.
Warm half the milk until just lukewarm, add the yeast and 1 tsp sugar. Stir and let sit for 5 minutes or until frothy.
In a mixing bowl (i used an electric mixer with a dough hook) add the flour, spices and sugar and mix to combine.
Add the salt and mix through.
Add the yeast mixture, egg and remaining milk. Knead for 5 minutes.
Add the cooled fruit and continue kneading until the fruit is incorporated into the dough.
Place into a lightly greased bowl and cover loosely with plastic wrap or a damp cloth. Sit somewhere warm and until doubled in size.
Grease a 22cm x 12 cm (approx) loaf tin with butter.
Knock back the dough by lightly pressing on it. Turn out onto a lightly floured bench and knead lightly. Divide the dough into eight even sized balls. Roll the dough into neat balls. Place two balls across and four balls down, they should fit snugly.
Allow the buns to prove once again in a warm place until doubled in size (approx 30 minutes).
To make the paste for the cross mix together the 20g flour with 40ml water and mix to a paste with no lumps.
Preheat the oven 180C
Once the buns have doubled in size, pipe on the crosses made with the flour paste.
Bake for 20-25 minutes or until golden.
While they are cooking, make the glaze by mixing the sugar and orange juice together in a small saucepan and heat gently until the sugar dissolves.
Brush over the cooked buns. Cool in the tin for 10 minutes.
