A Recipe for a Hot Cross Bun Loaf
Hot cross buns are the quintessential Easter bake. At KNEAD Bakery they only produce them for one month over the Easter period. But we won’t blame you if these become a year-round bake in your...
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Cooking tools:
- Loaf pan
- Kitchen scale
- Bench scraper
- Mixing bowl
- Kitchen towel
- Plate
- Measuring cup
Ingredients
- 250 g (9 oz/scant 2 cups) strong white (bread) flour, plus extra for dusting
- 3 g (½ teaspoon) fine sea salt
- 40 g (3¼ tablespoons) caster sugar
- 30 g (1 oz) unsalted butter, softened and cubed
- 8 g (1½ teaspoons) fresh yeast or 4 g (1¼ teaspoons) dried active yeast
- 140 g (generous ½ cup) full-fat (whole) milk
- 40 g (1½ oz/⅓ cup) sultanas
- 25 g (¾ oz/3 tablespoons) mixed peel (candied peel)
- 2 g (1 teaspoon) mixed spice
- 3 g (1½ teaspoons) ground nutmeg
- 100 g (3½ oz/¾ cup) Strong white (bread) flour
- Pinch of fine sea salt
- 120 g (½ cup) water
- 100 g (3½ oz/½ cup) soft light brown sugar
- 20 g (1½ tablespoons) lemon juice
- 80 g (1 cup) water
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