Hot Cross Bun Loaf

The traditional spices and fruit in this recipe make the loaf perfect for Easter. Excellent toasted, with butter.

  • Vegetarian


  • 75g caster sugar
  • 1½ teaspoons Waitrose Organic Mixed Spice
  • ½ teaspoon freshly grated nutmeg
  • 125g Waitrose Mixed Fruit
  • 375ml tepid milk
  • Large beaten egg
  • Glaze
  • 3 tablespoons caster sugar
  • 3 tbsp milk


  1. Place the ingredients for the basic recipe (see basic white bread recipe) in a mixing bowl. Add 75g caster sugar, 1½ teaspoons Waitrose Organic Mixed Spice, ½ teaspoon freshly grated nutmeg and 125g Waitrose Mixed Fruit. Combine thoroughly then mix to a dough with 375ml tepid milk mixed with a large beaten egg. Knead as in the basic recipe.
  2. Pat out the dough to a rectangle about 18cm x 36cm. Using a sharp knife, cut the rectangle into 3 long strips, leaving them attached at 1 end. Plait the strips, then gently place in a 900g loaf tin, prepared as in the basic recipe, tucking the ends under the dough. Don't press the dough down - it will rise to fill the gaps. Leave to prove as in the basic recipe then bake in an oven preheated to 220°C, gas mark 7 for 35 minutes.
  3. While the bread is baking, dissolve 3 tablespoons caster sugar in 3 tablespoons milk over a low heat, then boil rapidly for 1 minute to make a thick, sticky glaze. Once the loaf is cooked, turn it out onto a wire rack and brush the top with the warm glaze. Leave to cool before slicing.
  • Preparation time: 15 minutes, plus 1 hour proving
  • Cooking time: 35 minutes
  • Total time: 1 hour 50 minutes 60 minutes 50 minutes

Makes: Makes 1 large loaf (12 slices)

Nutritional Info

Typical values per serving:

Energy 1301.224kJ
Fat 2.2g
Saturated Fat 0.7g
Salt 0.7g

Per slice (approx 12 slices per loaf)

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4 stars

Average user rating Based on 10 ratings

This recipe was first published in Tue Mar 01 00:00:00 GMT 2005.