Orange hot cross bun loaf
- April 2019
- Makes 2 x 650g loaves
- 45 min, oven time 25 min, plus overnight resting and at least 3 hours proving
A twist on the Easter tradition of hot cross buns, these orange and anise hot cross bun loafs are best served with a good smear of butter and orange marmalade.
We’ve got the classic recipe too, try these golden saffron hot cross buns.
- 3.2g (1.6g saturated)
- 29.9g (8.5g sugars)
Aniseed (anise) is hard to find but you can buy it at souschef.co.uk.
‘00’ flour sits between strong bread flour and soft plain flour, giving structure and tenderness.
Scalding the milk (heating it just to below boiling point) denatures proteins that could make the loaves heavy. Make sure you cool the milk to room temperature before using.
A medium egg weighs about 50g (not including the shell). This recipe requires precision so beat one egg, weigh it and keep any surplus for glazing.
Well wrapped, the finished loaves will keep for up to 3 days.
A sponge is pre-fermented dough that you add to your bread mix, boosting flavour and meaning less yeast is needed.
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