Hot Cross Bun Loaf

Prep time: 1 hr 50 min
Cooking time: 35 min
Serves 12

What you’ll need…

9g of dry yeast 

110g caster sugar 

375g warm milk 

640g bread flour 

1 tbsp cinnamon powder 

1 tbsp all spice 

½ tsp salt 

110g Sunbeam Australia Currants 

110g Sunbeam Australia Sultanas 

50gm Unsalted butter, melted 

1 whole egg 


For the cross (optional): 


75g of plain flour 

5 tbsp of water 


For the drizzle: 

150g icing sugar 

15ml lemon juice 


Place flour, yeast, sugar, allspice, cinnamon and salt in mixing bowl and briefly mix until combined. 

Add in melted butter, warm milk, egg, sultanas and currants. 

Mix with dough hook on medium speed for 5-7 minutes until a dough ball is formed and is coming away from the sides of the bowl. 

Leave the dough covered with clingfilm in a warm place for approximately 1 hour or until doubles in size. 

Knock the air out of the dough and then shape it into a loaf. 

Place dough into a greased dough tin approximately 24cm x 13cm x 6.5 cm in size. 

Cover dough with cling film again and let rise for approximately 40 minutes or until it has risen to about 70% of its original size. 

Pre heat oven to 180 degrees. 

Cross Method 

Mix flour and water together until a thickish paste forms. Using a ziplock bag with the corner cut off or a piping bag, pipe crosses down the center of the loaf, and then across the other way three or four times. 

Bake in the oven for 35 minutes, or until it sounds hollow when you tap it. 

Let cool on a baking rack for 15-20 minutes.  

Drizzle Method 

Mix icing sugar and lemon juice together and drizzle over loaf whilst still slightly warm.