This is a giant version of a hot cross bun, ideal for toasting and serving spread with butter and/or marmalade. It also looks great sitting on the Easter breakfast table. Once baked the loaf will keep for up to three days, but is best sliced and toasted after the first day.
Prep time 30 minutes/Cook time 50 minutes/Serves 8
Ingredients:
500g (4 cups) strong white bread flour, plus extra for kneading
1 tsp ground mixed spice
2½ tsp ground cinnamon
a good grating of whole nutmeg
1 x 7g sachet fast-action dried yeast
4 ½ tbsp caster sugar
150ml (3/5 cup) whole milk
4 tbsp butter, melted and cooled, plus extra for greasing
1 large egg, beaten
75g (2 2/3 oz) pack dried cherries, roughly chopped
40g (1 ½ oz) chopped mixed peel
40g (1 ½ oz) currants
3 tbsp plain flour
2 tbsp granulated sugar
Method:
Sift together the flour and spices into a large mixing bowl then stir in the yeast, caster sugar and 1 teaspoon salt.
Measure 75ml (5 tbsp) boiling water into a jug and add the milk, which will yield a tepid liquid that isn’t too hot for the yeast. Stir in the yeast and set aside for 5 minutes, until frothy then add the melted butter and egg. Pour the resultant mixture into the flour mixture and bring everything together as a dough. You want this to be soft but not too sticky.
Turn the dough out onto a lightly-floured work surface and knead for 10 minutes or until smooth and springy (or knead for 5 minutes on a low speed in a mixer with a dough hook). Knead in the dried fruit until evenly distributed. Return the dough to the bowl, cover and set aside to rise in a warm spot for 1½ – 2 hours or until doubled in volume.
At this point, knock the dough back then shape it into a round. Pop in a well-greased 20cm (8 in) diameter springform cake tin (about 6cm [2 ½ in] deep) and poke any bits of fruit that are sticking out back into the dough, so they don’t burn. Cover with clingfilm (plastic wrap) and set aside to prove for 30 minutes or until well risen above the top of the tin (roughly doubled in volume). It should feel soft and pillowy when prodded gently.
While the loaf is rising, preheat the oven to 180°C (160°C fan/360F/gas mark 4).
Mix the remaining plain flour with a tiny pinch of salt and 2 tablespoons cold water to give a paste with a good piping consistency. Transfer to a disposable piping bag (or a plastic food bag) and snip off a 1cm (1/2 in) opening in the corner. Pipe a cross on top of the loaf.
Place in your pre-heated oven and bake the loaf for 40 minutes, then remove from the tin and return to the oven for 10-15 minutes until the base sounds hollow when tapped. Allow to cool on a wire rack.
To glaze, heat the granulated sugar with 1 tablespoon water until dissolved. Brush over the to pof the cooled loaf.
