Hot Cross Loaf
We use our Apricot Jam as a glaze regularly, perfectly exemplified in our hot cross loaf recipe, Our hot cross loaf is a slight twist on the classic bun
Prep time: 15 minutes
Cooking time: 50 + mins
Serves: 4
Recipe is great with...
Nothing but Fruit
Apricot Jam - nothing but fruit
Alternatives:
-
Alternatives:
- Raspberry Jam - nothing but Fruit or
- Raspberry Jam
-
175ml whole milk375g strong white bread flour70g caster sugar6g dried active yeast1/2 tsp salt1 tsp ground cinnamon1/2 tsp ginger1/2 tsp nutmegZest of 1 orange40g unsalted butter, cold150g raisins2 medium eggs1 Jar Folláin Apricot Jam
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- Warm the milk until just steaming—not boiling!
- In a large bowl, combine flour, sugar, yeast, salt, cinnamon, ginger, nutmeg, and orange zest. Cut in the cold butter until the mix looks like breadcrumbs
- Pour in the warm milk, add eggs and raisins
- Stir to combine, then knead until smooth and elastic—about 5-10 minutes
- Place the dough in a lightly oiled 2lb loaf tin, cover and let rise until doubled, it should take about an hour
- Preheat your oven to 180ºC/160ºC fan
- Pipe your crosses onto the loaf, then bake for 50+ minutes. You’re looking for that hollow sound when tapped to know it’s ready
- Glaze with Folláin Apricot Jam for that irresistible shine, then cool completely
-
To serve!
Slice, toast lightly, and smother with our Traditional Recipe Raspberry Jam
Ingredients
- 175ml whole milk
- 375g strong white bread flour
- 70g caster sugar
- 6g dried active yeast
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- Zest of 1 orange
- 40g unsalted butter, cold
- 150g raisins
- 2 medium eggs
- 1 Jar Folláin Apricot Jam
Method
- Warm the milk until just steaming—not boiling!
- In a large bowl, combine flour, sugar, yeast, salt, cinnamon, ginger, nutmeg, and orange zest. Cut in the cold butter until the mix looks like breadcrumbs
- Pour in the warm milk, add eggs and raisins
- Stir to combine, then knead until smooth and elastic—about 5-10 minutes
- Place the dough in a lightly oiled 2lb loaf tin, cover and let rise until doubled, it should take about an hour
- Preheat your oven to 180ºC/160ºC fan
- Pipe your crosses onto the loaf, then bake for 50+ minutes. You’re looking for that hollow sound when tapped to know it’s ready
- Glaze with Folláin Apricot Jam for that irresistible shine, then cool completely
-
To serve!
Slice, toast lightly, and smother with our Traditional Recipe Raspberry Jam
