Here’s an early Easter present to yourself! Make this delicious hot cross bun loaf and have a slice or two for breakfast or afternoon tea (or elevenses if that’s still a thing?)!
So, the school holidays are already drawing to a close but we’re making the most of it! As you’re reading this, hopefully I am sitting by a pool somewhere in the sun – restoring my energy and upping my Vitamin D! 🙂 This holiday was most definitely a surprise wedding anniversary present and I very much doubt we (or he) will treat ourselves again for a while!
Of course, this was made before we left home and I was so tempted to put some in my suitcase… you know, just in case everything on holiday is made with butter and honey! Okay, so I did stash some in my hand luggage for the plane, but when it tastes so delicious, why not! 😛
You should know if you are a frequent visitor to Life Diet Health, that we make our own bread every week (or twice a week sometimes)! So this recipe was very simple to create. We have added a selection of spices which we think work well together along with a handful of raisins and chopped dates. The result is a soft fluffy bread, delicately spiced and studded with soft fruits. A creamy plant-based milk, an extra chunk of butter and a sprinkle of sugar turn our ordinary loaf into this jewelled delight!
Let’s take a look at the recipe, then you can tell us in the comments what you think! 🙂
A hot cross bun gone giant!
- 500 g plain flour (gluten free if required)
- 10 g salt
- 50 g sugar
- 7 g instant dried yeast
- 1 teaspoon cinnamon
- 1/2 teaspoon mixed spice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 55 g butter (Vitalite or Stork block are vegan and work well)
- 50 g raisins
- 50 g dried chopped dates
- 200 ml milk (we used Oat milk)
- 100 ml boiling water
- *optional 1 teaspoon maple syrup (for glazing)
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Put the flour, salt, sugar, yeast and spices in a large bowl and mix to combine. Rub the butter in until it is no longer visible, then mix the raisins and dates through (if your dates are sticky, toss them individually in the flour so they stay separate in the dough).
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Make a well in the centre of the bowl and add the milk, followed by the water (please do it in this order or the temperature of the water will kill the yeast)! Now mix it all together (take any rings off first)! After a couple of minutes, the dough will start to come together. Take it out of the bowl and place it on the counter.
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Now knead! Stretch it, pull it, push it, punch it, fold it. Just work that dough! You might think you need more flour, but you really shouldn't! Yes, it will start out sticky, but it will gradually become smoother and more elastic and the more you knead, the more it will improve the taste! Yes, this bit is hard work - keep going for a full ten minutes!
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And rest! Not you! 😛 The dough! Put in back in the bowl (no need to oil it). Cover it with a tea towel and leave it to rest for at least an hour. Hopefully, if the temperature in your house is warm, when you check the dough it will have grown to around double its size. If not, leave it a bit longer.
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Line a loaf tin with baking paper. Take the risen dough out of the bowl, make it into a rough loaf shape and place in the tin. You can wet your hands if you want to smooth the top a bit. Cover it with the tea-towel again and leave for a further hour. It should rise again to almost double its size - up over the tin is great!
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Preheat the oven to gas mark 8 (450f/230c) for ten minutes. We like to place a pan of icecubes (or water) at the bottom of the oven to create some steam to keep the loaf moist, but you can skip this stage if you prefer. Place the loaf on the middle shelf (allow room for it to rise a bit) and bake for 10 minutes. Reduce the heat to Gas mark 6 (400f / 200c) and bake for a further 10 minutes.
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At this point we usually remove the loaf from the tin and return the loaf to the oven on it's side (or upside down). Our oven is a bit temperamental so this ensures it is cooked evenly all the way through. (Check how brown the top is and choose the best option for you). Cook the loaf for a further 10 minutes on Gas Mark 4 (350f / 180c), then place it on a wire rack to cool.
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If you want a shiny looking loaf, brush the maple syrup over the top whilst it is still warm. Enjoy!
- If you only have one spice (such as cinnamon), just use that instead. The taste will be slightly different but it will still be delicious.
- Use raisins, currants, sultanas or chopped dates for your dried fruit.
- Add a bit of citrus peel if you like a lighter fruitier taste.
- Brush the top with your favourite liquid sweetener, or make a sugar glaze by mixing sugar into boiling water until it dissolves.
- Feel free to make some crosses for your hot cross bun loaf - just made a rough dough using water and flour. Roll out, cut into strips and lay over the loaf before baking.
- Serve slices as they are, or pop them in the toaster.
- Delicious with butter, jam or chocolate spread.
We ate this as it was, and as toast with butter. As it’s Easter we think chocolate should be spread on this! 😀 Are we the only ones that used to melt Easter eggs onto our toast/hot cross buns… or do other people do that too!?
We know that some items might be useful when making this hot cross bun loaf, or just for Easter! We like these:
If you purchase one of these items through clicking the above links, we will receive a small commission which goes towards the running of the site. Thank you! 🙂
This week we’re sharing this delicious hot cross bun loaf over at Angie’s Fiesta Friday! This week it is co-hosted by Antonia @ Zoale.com and once again, by Angie herself (I’m guessing more co-hosts are needed, hint hint!) Please do come on over and join us… I’m sure this week there will be absolutely loads of sweet and savoury Easter recipes as well as Easter decoration ideas and of course loads of friendly people! 😀
If you make this Hot Cross Bun Loaf, or a variation thereof, please share using #LifeDietHealth or tag us @LifeDietHealth We love to see your interpretations and inspirations from our suggestions! 🙂 You can find us on Facebook, Twitter, Pinterest and Instagram and you can subscribe to follow this blog too! 🙂
We hope you have a wonderful Easter! Have fun!
Speak soon
Laurena x
