Zesty Hot Cross Bun Loaf

Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)

Transform your kitchen into a heavenly-scented bakery with this show-stopping hybrid of a hot cross bun and a loaf cake!

This vegan-friendly bake combines all the warm, spicy goodness of traditional hot cross buns with the convenience of a sliceable loaf, making it the perfect centrepiece for your Easter breakfast table or afternoon tea.

Prep time: 3 hrs (includes proving time)

Baking time: 35-40 minutes

Ingredients

For the Dough:

• 500g strong bread flour
• 7g fast-action dried yeast
• 50g caster sugar
• 1 tsp salt
• 2 tsp mixed spice
• 1 tsp ground cinnamon
• 300ml lukewarm plant milk (soy works best)
• 60g vegan butter, melted (unsalted)
• 100g raisins

For the crosses:

• 75g plain flour
• Water (approximately 5-6 tbsp)

For the vegan “egg” wash:

• 1 tbsp https://www.grapetree.co.uk/st-lawrence-pure-organic-maple-syrup-250ml(or agave nectar)
• 3 tbsp plant milk

For the glaze:

• 3 tbsp apricot jam
• 1 tbsp water

Instructions

1. Make the Dough: Mix together 500g bread flour, 7g dried yeast, 50g sugar, 1 tsp salt, 2 tsp mixed spice, and 1 tsp cinnamon in a large bowl. Create a well in the middle. Pour in 300ml warm plant milk and 60g melted vegan butter. Mix with a wooden spoon until everything comes together into a shaggy dough.
2. Knead the Dough: Tip the dough onto a lightly floured work surface. Knead for 10 minutes by pushing the dough away with the heel of your hand, then folding it back on itself. The dough is ready when it feels smooth and springy - if you poke it, it should slowly bounce back. If it's too sticky, add a little flour, one tablespoon at a time.
3. First Rise: Lightly oil a large bowl. Place your dough inside and cover with a damp tea towel or plastic wrap. Put it in a warm place (around 21-25°C) for 1.5 hours. The dough should double in size. Test it by gently poking with your finger - if the indent remains, it's ready.
4. Add the Fruit: Gently punch down the dough to release the air. Spread 100g raisins over the dough and knead for 2-3 minutes until they're evenly distributed throughout.
5. Shape Your Loaf: Weigh your dough and divide it into 8 equal pieces. Roll each piece into a smooth ball by cupping your hand over the dough and rotating it against your work surface. Grease a 2lb loaf tin (23x13cm) and arrange the balls in two rows of four. They should be touching each other.
6. Second Rise: Cover the tin with a damp tea towel. Leave in a warm place for 45 minutes. The dough balls should puff up and join together at the base while maintaining their individual shapes on top.
7. Add the Crosses Mix 75g plain flour with enough water (about 5-6 tbsp) to make a thick paste that's pipeable but won't run. Put into a piping bag or plastic bag with a corner snipped off. Pipe one long line down the center of each row, then pipe across to create crosses.
8. Bake: Heat your oven to 180°C (350°F). Mix 3 tbsp plant milk with 1 tbsp maple syrup for the egg wash. Gently brush this over the dough, being careful not to disturb the crosses. Bake for 45-50 minutes. The loaf is done when golden brown and sounds hollow when tapped underneath.
9. Glaze and Cool: While the loaf is still hot, warm 3 tbsp apricot jam with 1 tbsp water until runny. Strain if lumpy. Brush this glaze all over the warm loaf for a professional shine. Let cool in the tin for 10 minutes before turning out onto a wire rack.