Hot cross bun loaf recipe | delicious. magazine

Name: Hot cross bun loaf recipe | delicious. magazine
Ingredients: 1 tsp saffron strands (about 4g); 3 tbsp warm water, plus 1 tbsp (optional); 500g strong plain flour, plus extra to dust; Generous ½ tsp salt; 75g caster sugar; 10g easy-blend yeast; 175ml whole milk, warmed; 2 medium free-range eggs, beaten; 75g salted butter, softened, plus extra for greasing; Sunflower oil for greasing; 75g each currants, raisins and chopped candied peel, mixed; Clotted cream to serve; For the decoration; 25g plain flour; 1 tsp sunflower oil; 2-3 tbsp cold water; For the glaze; 75ml fresh orange juice; 2 tbsp caster sugar or clear honey; You’ll also need; 26cm x 12.5cm x 6cm deep (or similar) 900g loaf tin – it should hold 2 litres water

www.deliciousmagazine.co.uk

Debbie Major's hot cross bun loaf is flavoured with aromatic saffron. Serve with clotted cream for a delicious Easter weekend treat.

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Ingredients

1 tsp saffron strands (about 4g)
3 tbsp warm water, plus 1 tbsp (optional)
500g strong plain flour, plus extra to dust
Generous ½ tsp salt
75g caster sugar
10g easy-blend yeast
175ml whole milk, warmed
2 medium free-range eggs, beaten
75g salted butter, softened, plus extra for greasing
Sunflower oil for greasing
75g each currants, raisins and chopped candied peel, mixed
Clotted cream to serve
For the decoration
25g plain flour
1 tsp sunflower oil
2-3 tbsp cold water
For the glaze
75ml fresh orange juice
2 tbsp caster sugar or clear honey
You’ll also need
26cm x 12.5cm x 6cm deep (or similar) 900g loaf tin – it should hold 2 litres water