It’s nearly Easter – and that means eating a lot of Chocolate Eggs, and Hot Cross Buns with a cup of Tea in the afternoon. But why stop with just a single Bun?
This recipe will show you how to make an entire loaf of the bread, which you can easily split into twelve portions if you’d prefer the traditional Buns. Cook for fifteen to eighteen minutes, at 220C for the Buns.
To Serve 16
50g Butter, chilled
500g White Bread Mix
1 tsp Mixed spice
1 tsp Ground Cinnamon
175g Currants
50g Mixed Peel
75g Caster Sugar
1 Large Egg
340ml Milk, plus 4tbsp for brushing
50g Plain Flour
1tsp Sunflower Oil
15g Icing Sugar
40g Granulated Sugar
1. Grease two Bread Loaf tins. Run the Chilled Butter into the Bread Mixture until it begins to resemble breadcrumbs. Stir in the Spices, Currents, Mixed Peel and Caster Sugar.
2. Break the Egg into a jug with enough Milk to bring it up to 350ml. Beat lightly and add to the Bread Mixture.
3. Knead onto a floured surface, then share into the two Loaf Tins, then cover with lightly oiled Clingfilm, placing somewhere warm until doubled in size.
4. Heat the Oven to 220C, then mix the Plain Flour with the Oil, Icing Sugar and three tablespoons of Water. Put into a plastic bag, shake well, then snip off a corner from the bag and pipe into the Cross Shape on top.
5. Bake for twenty minutes in the oven, then reduce the heat to 190C and cook for another fifteen to twenty minutes.
6. Heat the Granulated Sugar with the four tablespoons of Milk, simmer for two or three minutes then brush on the loaves. Remove from the tins and leave to cool.
Photo Courtesy of: Avlxyz
