Hot Cross Tea Bread

A delicious alternative to hot cross buns, this hot cross tea bread is bound to please.

The ingredient of Hot Cross Tea Bread

• 200ml milk
• 1 teaspoon caster sugar
• 7g sachet dry active yeast
• 400g strong bakers flour see note
• 2 teaspoons ground cinnamon
• 1 2 teaspoon ground nutmeg
• 50g light muscovado sugar see note
• 175g mixed dried fruit
• 50g unsalted butter melted cooled
• 1 egg lightly beaten
• butter to serve
• 2 tablespoons plain flour
• 2 tablespoons caster sugar

The Instruction of hot cross tea bread

• heat the milk in a saucepan over medium heat until lukewarm combine the caster sugar yeast and 100g flour with the warm milk in a bowl stirring until smooth cover with a clean tea towel and leave in a warm place for 25 minutes or until bubbles form on the surface
• grease an 18cm springform cake pan
• in a large bowl sift together the cinnamon nutmeg remaining flour and 1 teaspoon salt stir in the muscovado sugar and dried fruit then add the yeast mixture cooled melted butter and egg bring mixture together with your hands gently kneading for 2 3 minutes until combined transfer to an electric mixer with a dough hook attached or knead by hand on a floured work surface for 5 6 minutes or until you have a smooth dough shape the dough into a round and place in the cake pan cover with a clean tea towel and leave to rise in a warm place for 1 hour 30 minutes the dough should rise to just above the rim of the pan
• preheat the oven to 200u00b0c
• for the cross decoration combine the plain flour with 2 tablespoons of cold water in a bowl mixing until you have a smooth paste transfer the mixture to a piping bag fitted with a small plain nozzle or place mixture in a snap lock bag pushing into a corner then snip off corner and pipe a cross on top of the bun
• place the pan in the oven and bake for 30 35 minutes until golden and cooked through cool slightly in the pan before turning out onto a wire rack
• meanwhile to make a glaze place the 2 tablespoons caster sugar in a saucepan with 2 tablespoons water and simmer for 1 minute or until the sugar dissolves brush the glaze over the bun then serve warm with butter
• any leftover tea bread can be served toasted the next day

Nutritions of Hot Cross Tea Bread

calories: 499 032 calories
calories: 10 grams fat
calories: 6 grams saturated fat
calories: 88 grams carbohydrates
calories: 35 grams sugar
calories: n a
calories: 11 grams protein
calories: n a
calories: 51 25 milligrams sodium
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calories: nutritioninformation