Orange hot cross bun loaf recipe | delicious. magazine

Name: Orange hot cross bun loaf recipe | delicious. magazine
Ingredients: For the sponge (see know-how); 120g ‘00’ flour (see Fergus’s tips); ¼ tsp dried yeast; For the dough; Finely grated zest 1 large orange and juice ½; 160g candied orange peel; 12g aniseed (or fennel seeds – see tips); 80g raisins or currants; 445g ‘00’ flour, plus extra for dusting (see tips); 110ml whole milk, scalded (see tips); 45g free-range egg, beaten (see food team’s tip) plus 1 medium free-range egg, beaten, for glazing; 10g salt; 1 tsp dried yeast; 60g caster sugar; 60g unsalted butter, softened; For the cross topping; 40g plain flour; 20g self-raising flour; Pinch caster sugar; 2 tsp veg oil, plus extra to grease; 1 tbsp marmalade to glaze; You’ll also need…; Stand mixer with dough hook; 2 x 1.5lb/680g loaf tins, lightly buttered; Disposable piping bag

www.deliciousmagazine.co.uk

A twist on the Easter tradition of hot cross buns, this orange and anise hot cross bun loaf is best served sliced with butter and marmalade.

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Ingredients

For the sponge (see know-how)
120g ‘00’ flour (see Fergus’s tips)
¼ tsp dried yeast
For the dough
Finely grated zest 1 large orange and juice ½
160g candied orange peel
12g aniseed (or fennel seeds – see tips)
80g raisins or currants
445g ‘00’ flour, plus extra for dusting (see tips)
110ml whole milk, scalded (see tips)
45g free-range egg, beaten (see food team’s tip) plus 1 medium free-range egg, beaten, for glazing
10g salt
1 tsp dried yeast
60g caster sugar
60g unsalted butter, softened
For the cross topping
40g plain flour
20g self-raising flour
Pinch caster sugar
2 tsp veg oil, plus extra to grease
1 tbsp marmalade to glaze
You’ll also need…
Stand mixer with dough hook
2 x 1.5lb/680g loaf tins, lightly buttered
Disposable piping bag