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March 15, 2015 / mintcustard

Giant hot cross bun fun!

giant hot cross bun

giant hot cross bun

I love a hot cross bun, and have pimped both the shape and the vehicle for the spices in the past with my hot cross bunnies and hot cross bun spiced waffles. Last week I just wanted a plain and simple hot cross bun, but as this is an enriched dough little buns tend to stale quickly, I decided to make a loaf. I pondered a long whila as to the shape for this loaf. Should I use a tin? Should I make a plait? How about a tear and share? Then it struck me, what shape is a hot cross bun normally? Why not simply make a giant hot cross bun? So that is what I did.

Sliced hot cross bun.

Sliced hot cross bun.


300g strong white bread flour

150 ml warm milk

1 egg beaten

30g caster sugar

25g butter

100g mixed dried fruit

A good few rasps of nutmeg

1 tsp cinnamon

1 tsp allspice

thumb of fresh yeast or 7g pack of dried yeast

Cross and glaze

3 tbsp plain flour

3 tbsp caster sugar

warm water

piping bag

How to ….

  • Warm the milk and whisk in the yeast, leave to activate and start to foam.
  • Place the flour, spices, sugar and mixed peal into a large bowl. Make a well in the middle and rub in the butter.
  • Pour in the activated yeast and the beaten egg. Combine to make a soft dough.
  • On a floured surface knead the dough for at least five inutes and preferably ten, until soft and smooth.
  • Place in a lightly oiled bowl and leave to prove for an hour and a half or until doubled in size.
  • Knock back, shape into a large boule. Place on baking parchment on a baking tray and leave to rise again for another 45 minutes. The baking parchment is to prevent the glaze from welding itself to the tray!
  • Preheat the oven to 220 c.
  • Mix together the flour, enough water to make a pipable paste and place in a piping bag. Snip off the end and pipe a cross over the bun. Mix the sugar with hot water to dissolve the sugar. Brush over the bun.
  • Bake for 20 to 25 minutes until well risen and a fairly dark brown.
  • When it comes out of the oven brush again with theremaining glaze to give the bun a real shine.
  • Cool, slice and enjoy. This is lovely straight from the oven and even better the next day sliced and toasted for breakfast. Leftovers(!) can also be made into bread and butter pudding.
  • Voila! Giant hot cross bun fun.


Leave a Comment
  1. emilyskitchen / Mar 15 2015 1:23 pm

    What a great idea, I must try this!

    • mintcustard / Mar 15 2015 3:43 pm

      Oh do and let me know how yours turns out.

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