Easter Recipe: Daylesford's Hot Cross Loaf
Why have a bun when you can share a whole loaf? This Hot Cross Loaf recipe combines the traditions of Easter with a Daylesford twist.
Keywords
- what's on
- country
- town
- house
- magazine
- style
- food
- interiors
- drink
- london
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.countryandtownhouse.com.
Cooking tools:
- Piping bag
- Rolling pin
- Loaf pan
- Cooling rack
- Pastry brush
- Sifter
- Kitchen scale
- Oven
- Stove
- Saucepan
- Mixing bowl
- Measuring spoon
- Spoon
- Plastic wrap
- Kitchen towel
Ingredients
- 500g strong white flour
- 10g fine salt
- 10g fresh yeast or 4g dried yeast
- 75g butter, softened
- 25g golden syrup
- 110g milk
- 1tsp mixed spice
- 2 tsp ground cinnamon
- 90g currants
- 70g sultanas
- 70g mixed peel
- 1 egg, beaten, for brushing
- Vegetable oil, for greasing the bowl and cling film
- 40g plain flour
- 10g sunflower oil
- 25g sugar
- 1 tsp liquid malt
- 1 tsp lemon juice
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