Hot Cross Bun Loaf
  • 4 Tbs unsalted butter
  • 1 cup milk
  • ¼ cup castor sugar
  • 1 package active dry yeast
  • 4 cups plain flour
  • ¾ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp freshly grated nutmeg
  • 1 tsp salt
  • 2 large eggs, lightly beaten
  • 1 cup dried currants
  • For the filling:
  • 4 Tbs unsalted butter, softened
  • ⅔ cup firmly packed light brown sugar
  • 1 Tbs ground cinnamon
  • For the glaze (optional):
  • ¼ cup castor sugar
  • 1 tsp. pure vanilla extract
  • 2 Tbs water
  1. In a small saucepan, melt the butter over low heat. Stir in the milk and granulated sugar, until just warm, and the sugar has dissolved.
  2. Pour into the bowl and add the yeast.
  3. Let stand until foamy, about 10 minutes.
  4. In another bowl, whisk together the flour, cinnamon, allspice, nutmeg, and salt. Add to the yeast mixture along with the eggs, and currants.
  5. Knead the dough for about 10 minutes. Scrape the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.
  6. Meanwhile, make the filling: In a bowl, stir together the softened butter, brown sugar, and cinnamon.
  7. Butter two 9-by-5-inch loaf pans.
  8. Place the dough onto a floured work surface. Divide the dough in half. Roll each half into an 8 inch square.
  9. Spread the filling evenly over each square. Roll up the dough, pinch the seam to seal, and place seam side down in a prepared pan.
  10. Let rise until the dough rises above the pan sides, 1 to 1½ hours.
  11. Preheat oven to 180°C, and position a rack in the middle of the oven.
  12. Bake until the loaves are golden brown and pull away from the pan sides, about 35 minutes. Turn out onto racks and let cool completely.
  13. To make the glaze, in a small bowl, stir together the sugar, vanilla, and water. Brush the glaze over the tops of the cooled loaves before cutting into thick, yummy slices.
  14. Makes 2 loaves.
Recipe by Australian Flavours at