USE YOUR LOAF

A home-made Hot Cross Bun loaf toasted and slathered with butter, yum, yum. Perfect for an Easter brunch.

Serves 8

500g wheat flour

50g caster sugar

7.5ml (1½ tsp) mixed spice

10ml (2 tsp) ground cinnamon

Finely grated rind of 1 lemon

80g butter, softened

1 sachet instant yeast

1 large egg

A generous pinch of salt

300ml full cream milk, warmed

350g mixed dried cake fruit

A handful of candied peel, optional

15ml (1 tbsp) smooth apricot jam

15ml (1 tbsp) water

Crosses:

80ml (1/3 cup) wheat flour

15ml (3 tbsp) butter

Water

In a bowl sift the flour, caster sugar, spices and add the lemon rind. Rub the butter into the flour mixture. Add the yeast and mix through the flour using a round-bladed knife. Make a well in the centre of the flour mixture. Combine the egg, salt and warm milk together whisking lightly with a fork. Pour into the flour and, using your hands, bring the mixture together — a slightly wet, sticky dough is preferable to a dry dough so don’t be tempted to add extra flour.

On a lightly floured surface knead the dough for 8 -10 minutes till smooth.

Place in a lightly greased bowl, cover with plastic wrap and place in a warm place till doubled in size, about 45-60 minutes.

On a lightly floured surface knock back the dough and roll out into a rectangle. Sprinkle the fruit and peel if using, over the surface then roll up the dough like a Swiss roll then knead gently to mix the fruit through.

Prepare a medium- sized loaf pan by lining the base and sides with greaseproof, leaving extra paper to hang over the sides for easy removal. Divide the dough into six equal portions — weigh each for accuracy. Place in the pan.

Cover and place in a warm place to rise for 15 minutes. Preheat the oven to 200°C. Make the crosses by sifting the flour then rubbing in the butter till a little like breadcrumbs and add just enough water, 15ml at a time, to make a sticky mixture that can be piped. Place into a clean plastic bag, snip the corner and use to pipe crosses over the buns.

Bake for 15 minutes, then reduce temperature to 180°C and continue baking for 20-25 minutes. While baking, mix the apricot jam and water in microwave for 30 seconds and stir till smooth. Brush jam over the top of the loaf as soon as it comes out of the oven.

Serve sliced, toasted or plain with butter. The loaf will last for two days.