A different take on hot cross buns for Easter! The wonderful thing about baking one large hot cross bun loaf is that you can make a great bread and butter pudding with the leftovers.
Below, we show you how to make this easy recipe step-by-step.
PREPARATION TIME: 2 hours
COOKING TIME: 1 hour
Heat milk and butter together in a saucepan. Bring to the boil, then take off the heat and leave to cool at room temperature.
Place the flour, salt, sugar, oil and yeast in a batter bowl. Mix well. Add the cooled butter and beaten egg and mix well with a spatula. The dough should be very moist. Place the dough on a well-floured work surface and knead for at least 10 minutes.
Lightly oil a batter bowl and place the dough into the bowl. Oil the surface of the dough and cover with cling film. Place in a warm place and let it double in volume. Once the dough has doubled in volume place it on a floured surface and knock it down.
Flatten the dough and add the fruit mix, chocolate chips and cinnamon. Knead together and place the dough in a greased Le Creuset 18cm Signature Round Casserole. Cover with cling film and leave in a warm place to rise (the dough should rise to the top of the casserole). Preheat oven to 180°C.
Place in the oven and bake for 1 hour. Half way through the baking process, place a piece of foil on top of bread to prevent it from baking too dark on top. Knock the bread on top and if you hear a hollow sound you will know it is ready.
Mix the 30ml sugar and 15ml water to form a syrup. Remove the bread from the oven and brush with the sugar syrup. Turn the bread out to cool. Place the icing sugar in a mixing bowl and add some cold water until icing forms. Drizzle over the bread and serve with butter.
Congratulations to the following winner, who has won a Le Creuset 18cm Signature Round Casserole, valued at R2050*:
– Maryke Pienaar
* Winner has been notified directly