Sticky hot cross brioche loaf

Name: Sticky hot cross brioche loaf
Total time: 60 min
Ingredients: 300g strong white bread flour, plus a little extra for kneading; 1½ tsp ground cinnamon; 1½ tsp mixed spice; 7g fast-action yeast; 1 tsp table salt; 50g caster sugar; 3 medium eggs; about 20ml whole milk; seeds from 1 vanilla pod, or 2 tsp vanilla extract; 1 tsp Sicilian lemon extract, or zest of 2 lemons; 1 tsp Valencian orange extract, or zest of 2 oranges; 150g really soft unsalted butter; 50g dried apple rings, finely chopped; 50g blanched hazelnuts, finely chopped; 50g prunes, finely chopped; 50g raisins; 1 egg, beaten, to glaze; 50g plain flour; 50ml water

www.sainsburysmagazine.co.uk

Sticky hot cross brioche loaf John Whaite John Whaite is a British food writer, television presenter and cookery school owner.

View full recipe on www.sainsburysmagazine.co.uk

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.sainsburysmagazine.co.uk.

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