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    Hot Cross Teabread

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    Hot Cross Teabread

    This is much easier and quicker to make than individual hot cross buns, and it looks impressive on the table. It will keep for a couple of days if you wrap it in foil - try it toasted for breakfast on Easter morning.

    • Preparation time: 25 minutes plus rising time
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 55 minutes to 1 hour, plus rising time 60 minutes 60 minutes 30 minutes

    Makes: 1 teabread, cut into 10-12 slices or wedges


    • For the batter:
    • 200ml milk
    • Pinch of saffron strands
    • 1 tsp light muscovado sugar
    • 100g strong white bread flour
    • 7g sachet easy-blend dried yeast
    • For the crosses:
    • 4-5 tbsp cold water
    • 2 tbsp plain flour
    • For the dough:
    • 50g light muscovado sugar
    • 300g strong white bread flour
    • 1 tsp salt
    • 2 tsp ground cinnamon
    • ½ tsp freshly grated nutmeg
    • 175g mixed dried fruit
    • 50g butter, melted
    • 1 medium egg, lightly beaten
    • For the glaze:
    • 2 tbsp caster sugar
    • 2 tbsp cold water


    1. Butter a deep 18cm round cake tin. For the batter, pour the milk into a pan with the saffron strands. Bring slowly to the boil, remove from the heat and leave, until hand hot.
    2. In a large bowl, combine the sugar, flour and yeast. Gradually stir in the warm milk to make a smooth batter. Cover the bowl with a clean tea towel and leave in a warm place to rise for about 25 minutes, until the surface is covered in large bubbles.
    3. To make the dough, sift together the flour, salt and spices, then stir in the sugar and dried fruit. Add this mixture to the yeast batter, along with the melted butter and egg. Mix with a large wooden spoon to a soft dough, then turn out onto a lightly floured surface and knead for about 5 minutes, until the dough is smooth and no longer sticky.
    4. Shape the dough into a round and press into the prepared tin. Cover with a clean tea towel and leave to rise for about 1½ hours, until it springs back when pressed. Preheat the oven to 200°C, gas mark 6.
    5. To make the cross, blend the flour with water to make a paste. Spoon into a small plastic food bag, snip the corner and pipe a cross on top. Bake 30-35 minutes, until risen and golden brown. When tipped out of the tin, the loaf should sound hollow when tapped on the base.
    6. For the glaze, put the sugar and water in a small pan. Bring slowly to the boil, stirring to dissolve the sugar. Boil rapidly for 1 minute, until syrupy. Stand the teabread on a wire rack, then drizzle the glaze over and leave to cool. Serve cut into wedges and spread with butter.

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