Ingredients

The following ingredients have 10 Servings
  • 25 g | scant 1oz strong white bread flour
  • 125 ml | 4fl oz water
  • 350 g | 12oz strong white bread flour
  • 125 ml | 4fl oz whole milk
  • 120 g | 4oz tangzhong (all of the starter you made)
  • 60 g | 2oz dark brown sugar
  • 60 g | 2oz unsalted butter (very soft or melted)
  • 2 tbsp skimmed milk powder (optional)
  • 1 large egg
  • 2 tsp mixed spice
  • 1 tsp instant dried yeast (suitable for bread makers)
  • 1 tsp salt
  • zest of 1 orange
  • 100 g | 3.5oz mixed citrus peel
  • 100 g | 3.5oz dark chocolate chips (or raisins)
  • 1 egg (lightly beaten with 1tbsp water to glaze)
  • 2-3 tbsp apricot jam to glaze
  • 2 tbsp plain flour
  • 2 tbsp milk (more if needed)

Instruction

  • To make the tangzhong, put the flour and water in a small saucepan and whisk over medium heat until the roux thickens. When the whisk leaves a trail of lines on the surface, it is ready. Put in a small bowl and place cling film directly on the surface to prevent a crust forming. Set aside to cool.
  • To make the dough in a stand mixer, add the flour, sugar, salt, milk powder, spices and zest to the mixing bowl. Make a well in the centre and add the starter, milk and egg. Start mixing using the dough hook and add the softened butter once the dough forms a ball.
  • Keep mixing until the dough passes the windowpane test (stretch it in your hands - it should form a thin membrane that is almost transparent without tearing). This can take up to 15 minutes. Place the dough in a greased bowl, cover with clingfilm and prove for an hour or until double in size.
  • Grease a 20cm(8in) loaf tin and line with baking paper, letting the excess paper hang over the sides.
  • After the proving, tip the dough on a floured worktop, knock it back and knead in the mixed peel and chocolate buttons until they are incorporated into the dough.
  • Divide the dough into 6 equal portions. Roll each portion into a ball and place into the prepared tin. Cover with greased clingfilm and set aside for an hour until doubled in size.
  • Preheat oven to 180C (350F). Brush the loaf with the egg wash.
  • Mix the flour and milk in a small bowl until you have a thick but pourable paste. Transfer to a piping bag and pipe a cross onto each round of hot cross bun loaf.
  • Bake for 45-50 minutes until the loaf is risen and a deep golden colour. Cover with foil after 20 minutes if it is colouring too rapidly.
  • Heat the apricot jam until runny and brush all over the loaf to glaze.