Choc-Chip Hot Cross Bun Pot Loaf

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.

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. Preheat oven to 180°C.

The dough should rise to the top of the casserole. 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 and leave to cool. Place the icing sugar in a mixing bowl and add some cold water, little by little until you have icing. Drizzle the icing over the bread and serve with butter.