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Hot Cross Bun Loaf

Well here we are and it's Easter again. How quickly has that come around? I think that Hot Cross Buns are the epitome of Easter foods, even more than a slow roasted leg of lamb or even my mini egg brownies

Last year I made the dough of my Hot cross Bun's into a loaf but never got around to writing up the recipe. I had so many requests for the recipe I knew I must pop it into print. Happy Easter Jx
280g strong white bread flour
30g caster sugar
7g salt
10g easy action yeast
30g softened unsalted butter
150ml milk hand heat
80-90 ml water hand heat
1 tsp mixed spice
1 egg yolk
120G sultanas
*2 tbsp mixed peel paste
zest of an orange 
4 tbsp plain flour
water to mix
1 egg
2 tbsp sieved apricot jam

In a free standing machine put the flour, spice, sugar, salt, and yeast mix together and make a well in the centre.

In a jug add the milk, egg yolk and water give a little stir, then pour into the flour mix, with the bread hook knead for 2-3 minutes then add the sultanas, orange zest, mixed peel paste and butter knead for another 6 minutes. 

Add a little oil to the bowl, cover  and leave to prove for one to two hours or until doubled in size.

Turn out the dough, knock back, knead for a minute. Then divide into 6 equal parts shape into roll shapes and pop into a 2lb lined loaf tin, cover with an oiled plastic bag, for about 60-80 minutes, until doubled in size.

Mix 4 tbsp flour with some water to a paste, spoon into a piping bag and pipe the crosses onto the buns.

Brush with a little egg wash and bake at 200˚c for about 22-30 minutes, mix the apricot jam with a little boiling water and brush over the bun loaf. 

* For mixed peel paste blend a pot of mixed peel with 2 tbsp of boiling water until you have a paste, transfer into a sterile jar and store in the fridge.
Hot cross buns