Hot Cross Bun Loaf Recipe & Video

Hot Cross Buns are a seasonal yeast bread traditionally served on Good Friday. For this recipe, instead of individual buns, I made one large loaf. This enriched bread still has that wonderfully spiced flavor that comes from ground cinnamon, nutmeg, and allspice, and it is still studded with raisins (or currants) and candied peel. What makes them instantly recognizable is that the tops of the buns are marked with a 'cross' which symbolically represents the Cross of Christ and the Crucifixion. After baking, I like to add a little sweetness to the Hot Cross Bun Loaf by brushing the warm loaf with strained apricot preserves. This bread is delicious buttered and makes excellent toast.

A few notes on ingredients. If using active dry yeast, instead of instant yeast, you will need to activate it before adding it to the batter. Do this by warming the milk until lukewarm (about 100 degrees F or 38 degrees C). Stir in the yeast and set aside for about 10 minutes or until the yeast is foamy and then add it to the batter along with the egg and butter. You can adjust the amounts and types of ground spices to suit your own personal taste. If you are unfamiliar with ground allspice, it has a spicy, almost woody, flavor of cinnamon, nutmeg, cloves, and pepper all rolled into one. While I have added brown sugar to the dough for sweetness you can use white sugar. Sometimes it can be difficult to find candied peel, so you could just use raisins, or replace the candied peel with dried cranberries and/or cherries.


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Hot Cross Bun Loaf: In the bowl of your electric stand mixer, fitted with the paddle attachment, combine the flour, yeast, sugar, spices, and salt. Add the milk, butter, and egg, and beat until the flour is moistened. With the mixer on first speed, with the dough hook, knead the dough until it is silky smooth and elastic (about 5 to 7 minutes).

Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap and let rise at room temperature (about 75 degrees F) (24 degrees C) until almost doubled in size (about 1 1/2 to 2 hours).

When the dough is puffy and soft, divide into 8 equal pieces (about 130 grams each). Form each piece into a round ball (see video for demonstration) and place in a 8 1/2 x 4 1/2 x 3 inch (21.5 x 13.5 x 8 cm) loaf pan that has been greased. Lightly spray a piece of plastic wrap with a nonstick cooking spray, and place lightly over the loaf pan. Let proof at room temperature (about 75 degrees F) (24 degrees C) about one hour, or until the dough has risen to the top of the loaf pan.

Meanwhile preheat your oven to 375 degrees F (190 degrees C).

Egg Wash: In a small bowl, whisk the egg yolk with the cream.

When ready to bake, brush the tops of the buns with the egg wash. For the crosses, whisk the flour and oil with enough water until it is of piping consistency. Place in a piping bag, fitted with a small plain tip (I used a Wilton #5), and pipe crosses on the top of each bun (see video for demonstration). Bake for about 30 to 35 minutes, or until the buns are nicely browned (internal temperature of the buns should be about 195 degrees F (90 C)). Remove from oven and place on a wire rack to cool completely. Best freshly baked, but can be covered and stored two to three days or it can be frozen.

Makes one loaf.

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Hot Cross Buns:

3 3/4 cups (485 grams) all purpose flour

2 teaspoons (7 grams) SAF Gold Instant Yeast (Can use one - 1/4 ounce package (7 grams) active dry yeast. See head note for instructions)

1/4 cup (55 grams) light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

1 1/2 teaspoons (6 grams) salt

1 cup (240 ml/grams) milk, at room temperature

5 tablespoons (70 grams) unsalted butter, softened

1 large egg (50 grams out of shell), lightly beaten

1/2 cup (75 grams) candied lemon and/or orange peel

1/2 cup (75 grams) dark or golden raisins (or currants)

Egg Wash:

1 large egg yolk (18 grams), at room temperature

1/2 tablespoon milk or cream

For Crosses: (optional)

1/4 cup (32 grams) all purpose flour

1 teaspoon oil (vegetable, corn, canola, etc.)

2 to 3 tablespoon cold water

Apricot Glaze:

2 tablespoons apricot preserves

1/2 tablespoon water