Hot cross bun bread

No proofing required!

Recipe from: 23 March 2016
Preparation time: 10 min
Cooking time: 55 min


  • 500
    all-purpose cake flour
  • 1.5
    instant dried yeast
  • 1.5
  • 1/4
    castor sugar
  • 1.5
    ground cinnamon
  • 1/2
    mixed spice
  • 1 1/3
    mixed dried fruit
  • 1/4
    melted butter - cooled
  • 500
    room temperature water
Servings: Change Serving


In a large mixing bowl, sift together the flour, salt, sugar, yeast and spices.

Stir through the dried fruit.

Add the butter and water to the flour and mix until well combined.

Cover the bowl with cling film and refrigerate overnight.

Remove the bowl from the fridge and bring up to room temperature.

Preheat the oven to 200º C.

Line a 25cm round oven-proof dish or baking tray with parchment paper. Grease or flour well to prevent sticking.

With a spatula dipped in flour, scoop the dough into the prepared tin or straight onto the baking sheet.

Dust the top of the dough lightly with flour and bake for 50-55 minutes until deeply golden and cooked through.

Cool on a wire rack and serve with whipped butter.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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Read more on: recipe  |  bake  |  easter  |  bread


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