A Lowestoft Easter recipe must! - Hot Cross Bun Loaf

25th March 2013

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Heat milk in the microwave until it is warm. Add the caster sugar, yeast and 100g of the flour and stir until smooth. Cover with a tea towel and put in a warm place for 25 minutes.
Grease a 20cm deep, loose-bottomed cake tin.
In a large bowl, sift the remaining flour, cinnamon and nutmeg together. Add the sugar and fruit and stir, then add the yeast mixture, the egg and melted butter and combine to soft dough. Knead for 10 minutes on a floured work surface or with an electric mixer and dough hook.
Shape the dough into a round and place in the greased tin. Cover with the tea towel and leave in a warm place to rise for 1 hour and 30 minutes.
Heat the oven to 200C. Mix the plain flour and 2 tbsp water together to form a paste. Transfer to a piping bag and pipe a cross on the loaf.
Bake for 30 minutes until firm and golden brown. Cool a little in the tin, then, turn out onto a wire rack.
To make the glaze, in a small pan, heat the caster sugar with 2 tbsp water and simmer for 1 minute. Brush all over the cooled loaf.

This is wonderful with butter on either warm or cold.

Keep in an airtight container.

Great toasted as well.

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