Seasalt Nourish: Hot Cross Bun Loaf from Stones Bakery
While away the long weekend and fill your house with the smell of spice. This deliciously rustic loaf recipe comes from our favourite Falmouth bakery, Stones.
Hot Cross Buns are very popular here at Stones, and this loaf version is perfect toasted for breakfast. This recipe is a little more involved than the Easter biscuits, but the result is well worth the effort and your house will smell amazing.
The recipe will make two small loaves and you will need two 1lb loaf tins to bake them in. We used a piping bag to pipe the cross shape, but if you don’t have one you can drizzle the cross mixture on with a spoon. It will be a little more rustic but that’s all part of the charm.
Ingredients
For the loaf:
- 470g organic strong white flour
- 50g currants
- 20g mixed peel
- 35g caster sugar
- 35g butter (melted)
- 10g fresh yeast (or 5g dried)
- 1 tsp mixed spice
- ½ tsp ground ginger
- 310g lukewarm milk
- 1 free range egg beaten
For the cross:
- 55g strong white flour
- 50g water
For the sugar syrup glaze:
- 75g caster sugar
- 75g water
Method
- Mix the yeast and milk together. Stir in the spices, sugar, flour and butter.
- Knead the mixture until well combined and then rest the dough for 20 minutes.
- Add the peel and currants and then knead for a further 5 minutes.
- Leave the dough in a covered bowl until it has double in size.
- Oil the loaf tins and divide the dough into two.
- Knock each piece of dough back, folding repeatedly on a lightly floured surface until all the air is knocked out.
- Roll the two dough halves into sausage shapes the length of the loaf tins. Place each in a tin with the seam on the underside.
- Preheat the oven to 220°C (200°C fan, 450°F, Gas Mark 8).
- Leave the loaves to rise again until they reach the top of the tins.
- Brush the loaves with a little beaten egg.
- To make the cross, mix the flour and water into a smooth paste and use a piping bag to pipe a cross onto each loaf.
- Bake the loaves for approximately 30 minutes. The loaf will sound hollow when tapped on the bottom once cooked.
- Whilst the loaves are baking, make the sugar syrup. Bring the water and sugar to the boil and keep on a rolling boil for a few minutes until slightly thickened.
- Pour half of the syrup over each loaf as soon as they come out of the oven.
- Leave the loaves to cool completely before cutting.
We can’t wait for everyone to be able to visit Stones Bakery when we’re able to travel. Those fortunate enough to live locally can order online.