snack
Hot cross cinnamon loaf
Info
A classic Easter staple. And all the better for being homemade.Ingredients
Method
Ingredients
For the dough:
- 140g mixed fruit
- 1 orange
- 240ml milk
- 50g butter
- 1 egg, beaten
- 450g strong white bread flour
- 2tsp fast action yeast (1 sachet)
- 50g sugar
- 2tsp Bart Mixed Spice
- 1tsp Bart Ground Cinnamon
For the filling and topping:
- 50g butter, softened
- 1tbsp Bart Ground Cinnamon
- 75g caster sugar
- 50g plain flour
- 1tbsp ginger preserve (or marmalade if you prefer)
Method
- Put the mixed fruit and orange juice in a bowl and leave to soak while you make the dough. Stir occasionally.
- Heat the milk until just warmer than skin temperature. Remove from the heat and put the butter into the milk and allow it to melt then whisk in the egg.
- Mix together the flour, yeast, sugar, spices and a pinch of salt, pour in the liquid then stir to combine into a dough. Knead the dough on a floured surface for a good 10 minutes until it’s soft and looks smooth (not mottled) when you stretch it. Put the dough back into the bowl and cover with a damp tea towel or oiled cling film, leave in a warm place for approx 1hr until it’s doubled in size.
- Meanwhile make the filling, combine the butter, cinnamon and sugar to form a paste.
- When the dough has risen, turn it out onto a floured surface, knock it back by giving it a quick knead then press it out into a flat square. Sprinkle over the soaked fruit (leaving behind any juice that hasn’t soaked in) then roll up the dough and knead to incorporate into the dough. The fruit will try to escape but just press it back in.
- Flatten out the dough again and spread with the cinnamon butter. Roll up like a swiss roll then slice into 8 equal pieces. To fit the 8 slices into a lined 2lb loaf tin, you’ll need to shape them a little, into slightly tighter rolls. It will be a tight fit but they will fit. Cover them loosely with a damp tea towel or oiled cling film, leave in a warm place for 40 minutes - 1hour to rise.
- Heat the oven to 170C fan. Mix the plain flour with enough water to make a thick paste. Pipe the paste or drizzle with a spoon, over the top of the buns to make crosses.
- Bake for 50 minutes until browned and risen and sound hollow when you tap the bottom. Cover loosely with foil if the loaf browns too quickly. Cool on a wrack. While it’s cooling, melt the ginger preserve until it’s runny then brush over the loaf to glaze.
Comments
There are currently no comments on this post.
Be the first to leave a comment!
Related Recipes
-
![]()
05 May 2022
cakes_&_sweet_treats
Easter Bunny Biscuits
Delicious Easter treats that are easy to make with kids
-
![]()
05 May 2022
starter
Spring Vegetable Tart
Showcasing Spring vegetables, this surprisingly easy tart is a seasonal centrepiece. Delicious served as a light lunch or supper with...
-
