Delicious yeast bread based on a classic bake from the UK: Hot Cross Bun Loaf!
For the dough:
17.6 oz. (500g) all-purpose flour (plus more)
1/4 cup (50g) sugar
1/2 tsp. salt
1/4 tsp. ground cinnamon
pinch of nutmeg
pinch of allspice
5.75 fl.oz. (170ml) lukewarm milk
0.25 oz. (7g) active dry yeast
2 large eggs
2.8 oz. (80g) butter, at room temperature
5.3 oz. (150g) mixed dried fruits/berries, chopped
1.7 oz. (50g) hazelnuts, chopped
zest of 2 organic oranges
For the crosses:
0.9 oz. (25g) all-purpose flour
1 tsp. sunflower oil
2-3 tbsp. cold water
2 tbsp. orange marmalade (without pieces)
1. Add the flour, sugar, salt, cinnamon, nutmeg, and allspice to a large bowl and mix until well combined. Make a depression in the middle and fill up with the lukewarm milk. Sprinkle the dry yeast on top and mix with a wooden spoon until well combined. Let the yeast milk bubble for about 5 minutes, then add the eggs and butter and knead about 10 minutes until you get a nice smooth dough. Cover the bowl and let rise in a warm place for about 1 1/2 – 2 hours until the dough has doubled in size.
2. When the dough has risen enough, place on a lightly floured surface. Flatten the dough a bit and sprinkle the dried fruits/berries, chopped nuts, and orange zest on top. Fold and knead the topping into the dough, when incorporated well, place in the bowl and let rise another 45-60 minutes.
3. Divide the dough into 8 equal pieces and shape each piece into a fat, short sausage. Place the sausages upright next to each other in a greased loaf tin (about 9×5 inches) – try not to have any fruit/berry pieces on the surface – cover and let rise another 45-60 minutes.
4. Preheat the oven to 350°F (180°C). Mix the flour with oil and gradually add the water to get a thick and smooth paste – it should not be too liquid. Fill into a small piping bag and pipe two long lines across the buns and four shorter lines to get a cross on each bun (or sausage end, as I called them before). Place in the oven and bake for 30-40 minutes until golden brown. Take out of the oven and remove from the baking tin. Place on a wire rack. While the loaf is still hot, whisk the orange marmalade a bit to soften it up (if it is too thick, add a tiny bit of hot water and mix), then brush the top of the loaf with the marmalade and let cool down.
Keywords: yeast, loaf, Easter, hot cross, buns, bread