Forget the trational hot cross buns and bake a loaf of the sweet and savoury bread instead.
For the cake:
14⅛ oz very strong white bread flour
1½ tsp easy bake yeast
3 tbsp unrefined light muscovado sugar
1 tsp salt
4 tsp ground cinnamon
2 orange zest
1⅞ oz mixed peel
1⅞ oz sultanas
1⅞ oz raisins
1⅛ oz unsalted and melted butter
1 beaten egg
6 fl oz warm water
1 tbsp unrefined golden granulated sugar
1 tsp water boiling
For the cross:
3 tbsp plain white flour
2 tsp unrefined golden granulated sugar
2 tbsp water cold
In a bowl, mix together the flour, yeast, sugar, salt, cinnamon, grated orange zest, mixed peel, raisins and sultanas. Mix together well, otherwise the richness of the loaf will prevent the yeast being evenly dispersed and rising nicely.
Add this to the pan in the breadmaker. Mix the beaten egg and water together and add to the bread pan then add in the melted butter.
Set to a programme for a “Medium” loaf and “Raisin Bake” on the breadmaker, and turn on.
Meanwhile, mix up the glaze by combining the sugar with the hot water until the sugar is dissolved, set aside with a pastry brush, ready for when the loaf is cooked
To make the topping, mix the flour, sugar and water together, and have ready in a piping bag with a thin nozzle
When the bread is cooked, turn out of the pan, and immediately brush with the glaze thinly. Pipe the topping on in a cross shape, or alternatively in a crisscross pattern, making several small crosses.
To serve, slice and spread with butter.