Stout hot cross bun bread
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Unrated
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Prep Time
25 mins
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Cook Time
35 mins
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Servings
16
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Course
Bread, Baked Goods
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Cuisine
British
Stout hot cross bun bread
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A delicious fruit bread recipe that is a hot cross bun in a loaf
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Ingredients
- 340 ml stout
- 2 tsp instant dry yeast
- 2 1/2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1 1/2 tsp mixed spice
- 870 grams flour divided
- 100 grams citrus peel
- 150 grams raisins
- 150 grams dried cranberries
- 100 grams apricot finely chopped, soft dried
- 250 ml earl grey tea strong black, or Ceylon tea
- 1 egg large free-range
- 50 grams butter melted
- 50 grams caster sugar plus extra for glaze
- 1 ½ tsp salt
Glaze for the loaf (optional)
- 1/2 cup icing sugar
- orange zest of half and some juice, or clementine
Instructions
- Prepare the mix the night before by mixing the stout, spices, yeast and 320g of the flour in a large bowl. Mix to combine everything and leave covered overnight.
- Brew a strong cup of Earl Grey tea in 250ml boiling water and pour this over the raisins, dried cranberries, peel and apricots in a separate bowl. Leave this overnight.
- The following day, mix the egg and melted butter with the fruit, and then stir this into the beer and spice batter. Add the remaining 550g flour, sugar and salt. Tip this onto a work surface and briefly knead to form a large ball. Leave for 10 minutes. Lightly oil your hands and knead the dough for 10 seconds, leave for 10 minutes, then repeat twice more at 10-minute intervals, then leave for an hour covered with a tea towel in a warm spot. You knead it for a total of 4 times.
- Using a bread cutter or sharp knife, divide the dough in half. Either make one or 2 loaves with this or divide the other half of the dough (or all the dough) into 100g pieces (use a scale to make this easier and to achieve consistency) and shape them into balls. Arrange these on a large baking tray lined with baking paper so they are just touching each other. Cover with a tea towel and place in a warm spot for 90 minutes.
- Preheat the oven before the proving has finished. If you are making buns, mix a little flour with water to form a runny paste consistency (use an electric whisk to get this smooth if necessary). Place in a plastic piping bag and cut a very small edge off the tip. Pipe crosses on each ball of dough.
- Bake at 200C (180C fan-assisted) for 25 minutes for buns and about 35 minutes for the loaf. Loosely cover the loaf and buns with a sheet of tin foil to prevent over-browning. Mix 2 tablespoons of castor sugar with 2 tablespoons of water and brush this over the hot cross buns and loaf as they come out the oven. Serve with lashings of butter.
To make the glaze for the loaf (optional)
- Mix the zest and icing sugar and add the juice bit by bit until you have a thick but slightly runny consistency. This just finishes off the loaf beautifully but is totally optional.
Notes
- Short-Term Storage (Up to 3 Days)
- Freezing (Up to 3 Months)
- Thawing & Reheating
- Allow the loaf to cool completely before storing.
- Wrap it tightly in plastic wrap or place it in an airtight container.
- Keep at room temperature in a cool, dry place.
- Slice the loaf before freezing for easy portioning.
- Wrap each slice or the whole loaf in plastic wrap, then place in a freezer-safe bag.
- Label with the date and freeze for up to 3 months.
- Thaw slices at room temperature or warm in a toaster.
- To refresh the whole loaf, wrap in foil and bake at 150°C (300°F) for 10 minutes.
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