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Hot Cross Bun Loaf
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Hot Cross Bun Loaf

Makes 1 large loaf (12 slices)
Prep Time 20 minutes + 1 hr proving time
Cook Time 35-40 minutes
Intermediate

Ingredients

1 cup warmed milk
2 tsp active yeast
¼ cup soft brown sugar
3 cups flour
2 tsp Gregg's Ground Cinnamon
1 tsp Gregg's Ground Mixed Spice
25 g butter, melted
1 egg (size 7), beaten
1 cup sultanas
Crosses:
½ cup flour
⅓ cup water
Glaze:
2 Tbsp sugar
1 Tbsp milk

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Grease a large loaf tin (11 cm x 21 cm x 7 cm). Pour warm milk into a bowl. Stir in yeast and 1 tsp of the measured brown sugar. Allow to stand for 5 minutes until the yeast granules dissolve and are foamy.
Step 2
Place the flour, remaining sugar, Gregg's Ground Cinnamon and Gregg's Ground Mixed Spice into a mixing bowl. Stir and make a well in the centre. Pour in the yeast mixture, melted butter and beaten egg. Mix to form a smooth dough. Turn onto a lightly floured surface. Add the sultanas and knead to incorporate the fruit. Continue kneading for 8-10 minutes until the dough is smooth and elastic. This process can also be done in a food mixer or processor, using the dough hook attachment. Place in the prepared tin. Cover with lightly greased cling film and place in a warm place to prove until it doubles in size.
Step 3
Preheat oven to 180°C (fan assisted).
Step 4
To make the crosses: Mix together flour and water until smooth. Place in a piping bag and pipe cross patterns on the uncooked dough.
Step 5
Bake for 35-40 minutes, until golden and cooked. While the loaf is cooking make the glaze by mixing together the sugar and milk. Remove the cooked loaf from the oven and brush glaze over the loaf. Allow loaf to stand for 10 minutes, before removing from the tin. Cool on a baking rack. Slice and serve. Day old loaf can be sliced and toasted.

Tips

If you have difficulty piping crosses use pre-rolled sweet short pastry and cut into thin strips. Brush the top of the loaf with a little milk before placing on the pastry.
To freeze: Prepared dough can be placed into the loaf tin, wrapped tightly in clingfilm and put in the freezer. Remove from the freezer. Allow the dough to thaw and double in size. Bake as per instructions. Freezing slows down the rising process but it will occur once the dough has thawed and been brought back to room temperature. Cooked loaf can be sliced - wrapped in clingfilm or placed in an airtight container. Remove slices as required - can be toasted from frozen.

Switch It Up

Replace sultas with currants or use a mix of sultas and currants. You can also add ¼ cup finely chopped mix peel with the dried fruit.
What do I need?
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1 cup warmed milk
2 tsp active yeast
¼ cup soft brown sugar
3 cups flour
2 tsp Gregg's Ground Cinnamon
1 tsp Gregg’s Ground Mixed Spice
25 g butter, melted
1 egg (size 7), beaten
1 cup sultanas
½ cup flour
⅓ cup water
2 Tbsp sugar
1 Tbsp milk
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