hot cross bun loaf

hot cross bun loaf

I remember eating supermarket hot cross buns as a child and wishing there was no fruit in them at all (I was an extra strange child.) But these days the fruit is my favourite part… and no hot cross bun ever really has enough dried fruit in it for me. So in this loaf, I succumbed to all my hot-cross-bun-dreams, with the ratio of weight of fruit and peel to flour being 1:1! The end result in a spiced, soft bread replete with all the dried fruit and peel one could hope for – but not too much that it overly weights the dough down. Toasted and buttered, it makes for a very nice breakfast indeed.

hot cross bun loaf
hot cross bun loaf
hot cross bun loaf
hot cross bun loaf

For the dough itself, I worked off of what has become my usual hot cross bun dough. It bakes up very nicely in loaf form, though if you’d rather, this could make 10-12 buns instead. Alongside the classic raisins and currants, I included dried apricots – one of my favourite dried fruits, which I suppose I hadn’t put in buns previously because it would feel like I was pushing out the raisins and currants. But here, with this much fruit, there’s enough room for everyone. (And they make for nice golden cubes in the terrazzo-like cross-section.)

This dough is only partially whole wheat to keep it from being too dense. And yes, the dough will look a little ridiculous, with bits of fruit falling out everywhere, but keep in mind that the fruit will spread apart as the dough rises – and that the whole point of this loaf is the fruit!

hot cross bun loaf

hot cross bun loaf

Dough based on previous hot cross buns.

  • 60g dried currants
  • 80g raisins
  • 100g dried apricots, cut into raisin-sized dice
  • 150g whole wheat flour
  • 145g all-purpose flour + 5g wheat gluten (or 150g bread flour)
  • 1 1/2 tsp instant yeast
  • 3/4 tsp kosher salt
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 1 large egg
  • 190g whole milk
  • 55g butter, softened
  • 73g candied orange peel, chopped
  • beaten egg, for egg wash
  • flour cross: 30g flour and about 30-32g water

Begin by plumping up the dried fruit. Combine the dried fruit in a jar or bowl and cover with a cup of hot tea – if your fruit is extremely dried out, you may want to let it sit and plump overnight. Otherwise, half an hour or so is good enough to just soften. Once done, drain the dried fruit and pat dry.

Stir together the flours, wheat gluten, instant yeast, salt and spices in the bowl of a stand mixer. Add the egg and milk and stir until a soft dough is formed. Knead using the dough hook (alternatively, do this by hand) until the dough is smooth. Add the butter a lump at a time, working in each addition before the next. Knead for a few more minutes to ensure the dough is soft, stretchy and elastic. Add the dried fruit and chopped peel and knead into the dough. It will look a bit ridiculous but the fruit will spread out as the dough rises.

Cover the dough and let rise until puffed, about 1 to 1 1/2 hours (as there is a lot of dried fruit, the volume won’t have appeared to have doubled). Meanwhile, grease a loaf tin and line with a parchment paper sling (I used a 9x4x4″ pullman loaf tin – the amount of dough could be a bit much for a standard loaf tin).

Turn out the dough onto a lightly floured surface and divide into eight equal pieces, each about 120g. Roll each piece into a ball and pack together in two rows of four in the loaf tin. Pick off any pieces of dried fruit or peel which have come to the surface (uncovered by dough) as they will burn in the oven. Cover and let rise until well puffed, about 1 hour.

Meanwhile, preheat the oven to 350F. Stir together the flour and water for the flour cross and transfer the paste to a piping bag fitted with a very fine round tip (I used a tip with a 2mm diameter opening). Once the dough is risen – it won’t appear doubled due to all the dried fruit – brush the loaf with a bit of beaten egg. Use the piping bag to pipe lines of flour paste over the loaf.

Bake for about 45 minutes or until well browned and the internal temperature reaches at least 190F. (I found this took a bit of a longer longer bake then I expected – if you have a thermometer, I recommend checking the internal temperature to make sure the centre is cooked through!) Let cool 5 minutes in the loaf tin, then finish cooling on a wire rack. Serve in slices smeared with lots of butter.

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