The Great Hot Cross Bun Hunt - Trial Three

Bet you thought I'd forgotten all about my search for the greatest Hot Cross Bun recipe this Easter. Things have been pretty hectic (again!)but I now have the luxury of a few days off to look forward to which means there will be plenty of time to catch up baking and blogging!

This recipe could be considered a cheat I guess. Technically not a bun but a Hot Cross Loaf. My first justification for including it in the hunt is because its a recipe by my Domestic Goddess, Donna Hay. A search for the greatest recipe just wouldn't be complete without her version thrown into the fray. And my second justification is that its a bit different and I always like to stray from the norm when I can ;0)

Hot Cross Bun Loaf - Donna Hay Style

2 tsp dried yeast

5 tbsp caster sugar

250ml milk, warmed

2 1/2 cups plain flour
40g butter, melted
1 egg yolk
2 tsp cinnamon

160g sultanas

Crosses
75g plain flour
80ml water
Glaze
2 tbsp apricot jam

1 tbsp water

In a bowl, mix the yeast, 2 tsp of the sugar and the milk. Set aside in a warm place for 5 mins or until bubbles appear.

Place the flour, butter, yolk, remaining sugar and cinnamon in a bowl, add the yeast mixture and mix until a smooth dough forms. Add the sultanas and knead on a floured surface for 5 mins or until the dough is smooth and elastic.

Place in a greased 20 x 10 x 7cm loaf tin. Cover with a tea towel and set aside in a warm place for 1 hour or until doubled in size.

Preheat the oven to 180C. To make the crosses, whisk together the flour and water and pipe a cross pattern on the uncooked loaf. Bake for 40 mins or until golden.

To make the glaze, place the jam and water in a saucepan over low heat and stir until the jam is softened. Brush the jam mixture over the baked loaf. Cool slightly in the tin, turn out and slice to serve.

Serves 8-10

Donna Hay Website

Would I make this again? Hmmmmmmmm, not sure. The bread isn't a patch on the Times Online recipe for Hot Cross Buns. But for kitch appeal and if the time and place was right I might consider it again but not as a loaf of bread for munching on as is I'm afraid. The loaf was a bit too dry for that. It does make lovely toast for breakie in the morning though and I'm going to try and turn the leftovers into a Hot Cross Bun Loaf and Butter Pudding for dessert tonight - but we'll see if the thought of all those calories gets the better of me or not lol. Other than that the flavour of the bread is really nice, the cinnamon is very subtle. Much as I never thought I would say this, this isn't the best Donna Hay recipe I've ever tried and the Times Online recipe is still in the lead.