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.


Serves 10-12

Preparation Time

Cook time

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Cook's NoteThe rising process of dough differs from day to day. It all depends on how hot or cold it is. It could take up to 2 hours to double in volume.
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  • 310ml milk
  • 50g (55ml) butter
  • 500g (890ml) bread flour
  • 5ml salt
  • 75g (90ml) caster sugar
  • 15ml canola oil
  • 1 x 10g packet instant yeast
  • 1 egg, beaten
  • 125g mixed cake fruit mix
  • 100g chocolate chips
  • 5ml ground cinnamon
  • 30ml sugar
  • 15ml water
  • 50g (95ml) icing sugar, sifted
  • Cold water


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.