Spelt Hot Cross Bun Loaf

Makes 1 loaf

A dough enriched with butter, eggs, and dried fruits are used to make this wonderful Easter centerpiece.  It is delicious spread with dairy butter. This loaf can be made in advance of the big day and frozen.

Free from Soya, Nuts


Change Quantities:

Preparing the Dough and Fruit

  1. Put the spelt flour, quick yeast, sugar, salt and mixed spice into the bowl of a kitchen mixer and stir to combine.
  2. Break the egg into the bowl, add the milk and softened butter.
  3. Mix into a smooth paste.
  4. Cover and leave overnight.
  5. Put the sultanas and glace peel into a bowl.
  6. Grate the orange rind into the bowl.
  7. Squeeze the orange, add three tablespoons of juice to the bowl, cover and leave overnight.

Making the Bun Loaf

  1. Rub some butter around the inside of a 1kg/2lb bread tin.
  2. Add the prepared fruit to the dough and stir until it is combined.
  3. Gather the dough into a ball and place it on a flour dusted work surface.
  4. Cut the dough into 8 equal pieces and roll each into a ball.
  5. Arrange the dough balls in two rows of four in the bread tin.
  6. Cover and leave the dough to rise in a warm place until double in size (1 – 4 hours).
  7. Pre-heat the oven.
  8. Gently brush the surface of the dough with egg yolk.
  9. Put the plain flour into a bowl and add teaspoons of water to form a stiff paste or soft dough.
  10. Sprinkle a little flour onto a work surface and roll the dough into long strings or strips.
  11. Gently lift the dough strings onto the top of the loaf to form one or more crosses.
  12. Bake for 35-40 minutes.
  13. Turn out the loaf and leave it to cool on a wire rack.


Kitchen mixer and 1kg/2lb bread tin


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

35-40 minutes plus overnight for proving

This product does not have any reviews. Why not write one? Click the button below.

Write a review

Find a recipe


Change Quantities:

You may also like

Our Story

It started with a passion.

Learn More
Cookie settings