This recipe brings together the best of two beloved bakes in one simple loaf. It has a soft, fluffy interior with a slightly golden crust, and the combination of spices and dried fruit gives it a comforting, familiar flavor. It’s easier than making individual buns and still delivers that classic hot cross bun taste in sliceable form.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups plain flour 1/4 cup sugar 1 tsp salt 2 tsp instant yeast 1 tsp ground cinnamon 1/2 tsp mixed spice 1 cup warm milk 75g butter, melted 2 eggs 1 cup mixed dried fruit (such as raisins and currants) 1/4 cup mixed peel (optional)
For the glaze: 2 tbsp sugar 2 tbsp water
Directions
In a large bowl, combine the flour, sugar, salt, yeast, cinnamon, and mixed spice.
In another bowl, whisk together the warm milk, melted butter, and eggs.
Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
Add the dried fruit and mixed peel, then knead the dough for about 8–10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1–1.5 hours, or until doubled in size.
Punch down the dough and shape it into a round or place it into a greased loaf tin.
Cover and let it rise again for 30–45 minutes.
Preheat the oven to 180°C.
Bake for 30–35 minutes, or until golden brown and cooked through.
While still warm, prepare the glaze by heating the sugar and water until dissolved, then brush over the loaf for a shiny finish.
Allow to cool slightly before slicing and serving with butter.
Servings and timing
This recipe makes about 10–12 slices. Prep time is 20 minutes, rising time is about 2 hours, bake time is 30–35 minutes, and total time is approximately 2 hours 55 minutes.
Variations
You can add orange or lemon zest for extra citrus flavor. Chocolate chips can be used instead of dried fruit for a sweeter twist. For a richer loaf, substitute part of the milk with cream. If you prefer a more traditional hot cross bun flavor, add a touch of nutmeg or allspice.
Storage/Reheating
Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze slices for up to 2 months. To reheat, toast slices or warm them in the microwave for a few seconds before serving.
FAQs
What is a Sally Lunn?
It is a traditional enriched bread known for its soft, light texture and slightly sweet flavor.
Can I use active dry yeast instead of instant?
Yes, just activate it in warm milk before adding it to the mixture.
Can I make this without dried fruit?
Yes, you can omit the fruit or replace it with chocolate chips or nuts.
Why didn’t my dough rise?
This could be due to inactive yeast or a room that is too cold.
Can I make this ahead of time?
Yes, you can prepare the dough and let it rise overnight in the refrigerator.
How do I know when it’s baked?
The loaf should be golden brown and sound hollow when tapped on the bottom.
Can I add icing like hot cross buns?
Yes, you can pipe a simple icing cross on top after baking.
Why is my bread dense?
It may not have been kneaded enough or allowed to rise fully.
Can I make it dairy-free?
Yes, substitute plant-based milk and butter alternatives.
What’s the best way to serve it?
It’s best served warm with butter, but it’s also delicious toasted.
Conclusion
Hot Cross Bun Sally Lunn is a comforting, flavorful bake that combines the richness of a classic loaf with the warm spices of hot cross buns. Easy to prepare and perfect for sharing, it’s a wonderful addition to your baking collection for any season.
This Hot Cross Bun Sally Lunn is a soft, enriched bread combining the buttery texture of a classic Sally Lunn loaf with the warm spices and fruity sweetness of hot cross buns. Perfect for breakfast or tea time, this spiced fruit loaf is easy to slice, share, and enjoy.
Ingredients
For the Dough:
3 cups plain flour
1/4 cup sugar
1 tsp salt
2 tsp instant yeast
1 tsp ground cinnamon
1/2 tsp mixed spice
1 cup warm milk
75g butter, melted
2 eggs
1 cup mixed dried fruit (raisins, currants)
1/4 cup mixed peel (optional)
For the Glaze:
2 tbsp sugar
2 tbsp water
Instructions
In a large bowl, combine flour, sugar, salt, yeast, cinnamon, and mixed spice.
In another bowl, whisk together warm milk, melted butter, and eggs.
Add wet ingredients to dry ingredients and mix into a soft dough.
Stir in dried fruit and mixed peel.
Knead the dough for 8–10 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise for 1–1.5 hours until doubled.
Punch down the dough and shape into a round or place in a greased loaf tin.
Cover and let rise again for 30–45 minutes.
Preheat oven to 180°C.
Bake for 30–35 minutes, until golden brown and cooked through.
Heat sugar and water to make a glaze, then brush over the warm loaf.
Cool slightly before slicing and serving with butter.
Notes
Ensure yeast is fresh and milk is warm (not hot) for proper rising. Kneading well helps achieve a soft, fluffy texture.Add citrus zest or extra spices for enhanced flavor.Best served warm or lightly toasted with butter.
