Hot Cross Buns in loaf form

Hot Cross Buns

Hot cross buns,

Hot cross buns,

One a penny, two a penny,

Hot cross buns.

Yes, the song has become a loaf in my house.  I learned how to make these buns a year or two ago, thanks to the recipe found on Laura in the Kitchen... oh, they're so so so so good. 

Anyway, our toaster oven has been replaced by a regular toaster, so toasting and reheating those icing crossed buns is no longer an option.  Enter, the hot cross bun / loaf.

Here's how to make it:

Combine 1 cup milk, slightly warmed, with

2 1/4 tsp dried baking yeast and a spoonful of sugar

Proof 5 min, or until bloomed

Melt 1/4 cup of butter and let it cool
Bring 2 eggs to room temp, I usually just run them under some warm water for a minute

In a big bowl, mix 3 3/4 cups flour

1/2 cup sugar

1 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp cardamom
zest of an orange or lemon or both

Add in the cooled butter and two eggs
Also, add in a generous 1/2 cup of raisins and a small container of candied citrus peel

Stir with a wooden spoon only until a sticky dough forms and the raisins / peel are well distributed, for the most tender result.

Cover and let rise slowly in a warm place, until doubled in size
This is what it looks like about 15 minutes into the rising process

Do enjoy!!

After an hour or so, when the dough is doubled and fluffy, cut it in half, and press gently into two loaf pans lined with parchment paper.

Let rise a second time, for about 45 minutes, until each loaf is domed and ready to bake.  Brush with butter or an egg, if desired.

Bake at 375 degrees F, for about 30-35 minutes, or until golden and baked all the way through.
Let cool on a wire rack before you dig in!



Umm, yes, I confess, those are my teeth marks, eep!  I already started eating the first slice before realizing I needed to snap a picture or two... here's one with some lovely melting action.



Do enjoy!





Special thanks to #mrsvitale