Mouthwatering Hot Cross Bun Loaf

I didn’t try my first hot cross bun until I was in my twenties at a coffee shop in downtown Portland. I remember thinking it was just fancy raisin bread with a weird frosting cross on top. Boy, was I wrong.

Turns out, hot cross buns are traditionally made for Easter, packed with warm spices and dried fruit that actually mean something when they’re all baked together. But here’s the thing—those little individual buns can be kind of fussy to shape and get even. That’s why I love making this hot cross bun loaf instead. You get all the same flavors and that classic cross on top, but you just bake it in one pan. No rolling out a dozen little buns or worrying if they’re all the same size. Plus, it slices up great for toast the next morning.

What Kind of Dried Fruit Should I Use?

For hot cross bun loaf, you’ve got plenty of options when it comes to dried fruit. The traditional choice is a mix of raisins and currants, but you can really use whatever you like or have on hand. Dried cranberries, chopped apricots, or even dried cherries all work great and add their own unique flavor to the loaf. If you’re using larger dried fruits like apricots or dates, just make sure to chop them into smaller pieces so they distribute evenly throughout the dough. And if your dried fruit seems a bit hard or old, you can soak it in warm water for about 10 minutes before adding it to the recipe – just be sure to drain and pat it dry first.

Options for Substitutions

This recipe is pretty adaptable, so here are some swaps you can make if needed:

• Bread flour: All-purpose flour can work in place of bread flour, though your loaf might be slightly less chewy. The texture will still be good, just a bit softer.
• Nondairy milk: Any nondairy milk works here – almond, soy, oat, or coconut all do the job. If you’re not vegan, regular dairy milk is totally fine too.
• Vegan butter: Regular butter works if you’re not keeping it vegan. You can also use coconut oil, though it will add a slight coconut flavor.
• Mixed spice: Don’t have mixed spice? Make your own with 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon each of allspice and cloves.
• Dried fruit: Use whatever dried fruit you like – raisins, currants, cranberries, chopped apricots, or a mix. Just stick to the same total weight.
• Orange zest: Lemon zest works as a substitute, or you can skip the citrus entirely if you prefer.
• Apricot jam: Any light-colored jam works for the glaze – try peach, orange marmalade, or even honey thinned with a bit of water.

Watch Out for These Mistakes While Baking

The biggest mistake when making hot cross bun loaf is skipping the tangzhong (that flour and milk mixture you cook at the start), which might seem like an extra step but actually keeps your bread soft and fresh for days longer than regular dough.

Another common error is adding the dried fruit too early in the kneading process, which can tear the dough and prevent proper gluten development – always wait until after the first rise to fold it in gently.

Don’t rush the second rise after shaping, as under-proofed dough will result in a dense, heavy loaf instead of the light, fluffy texture you’re after – the dough should look puffy and almost doubled in size before it goes in the oven.

Finally, make sure your cross paste is thick enough (it should hold its shape when piped), and use an instant-read thermometer to check that internal temperature of 194°F, since overbaking will dry out your loaf and underbaking leaves the center gummy.

What to Serve With Hot Cross Bun Loaf?

Hot cross bun loaf is perfect for breakfast or an afternoon snack, and it’s really at its best when served warm with a generous spread of vegan butter that melts right into the soft bread. I love pairing it with a hot cup of tea or coffee – the spices in the loaf go especially well with Earl Grey or a chai latte. If you’re serving it for brunch, it’s great alongside some fresh fruit like sliced oranges or berries, which complement the citrus zest and dried fruit in the bread. You can also toast leftover slices the next day and top them with almond butter or your favorite jam for a quick and tasty breakfast.

Storage Instructions

Store: Keep your hot cross bun loaf wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. The loaf stays soft and moist when properly covered, making it perfect for breakfast or a snack throughout the week.

Freeze: This loaf freezes really well for up to 2 months. Just slice it up before freezing so you can grab individual pieces whenever you want. Wrap it tightly in plastic wrap, then place in a freezer bag to prevent freezer burn.

Serve: Thaw frozen slices at room temperature for about 30 minutes, or toast them straight from the freezer for a warm treat. A quick toast brings back that fresh-baked texture and makes the spices smell amazing again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3100
• Protein: 48-55 g
• Fat: 45-55 g
• Carbohydrates: 570-620 g

Ingredients

For the tangzhong:

• 3.5 tbsp bread flour
• 5 oz nondairy milk

For the dough:

• 2/3 cup nondairy milk (warmed to approximately 110°F)
• 5 tbsp sugar
• 1 tsp salt
• 3.25 cups bread flour (I always use King Arthur for the best rise)
• 2.25 tsp yeast
• 3 tbsp vegan butter (I prefer Miyoko’s Creamery for its rich flavor)
• 2.5 tsp mixed spice
• 1 orange zest
• 7 oz dried fruit (soaked in hot water for 10 minutes then drained)
• 1/2 tsp vanilla extract

For the crosses:

• 2 tbsp flour
• 2 tbsp milk

For the glaze:

• 2 tbsp apricot jam (I use Bonne Maman for a smooth, glossy finish)

Step 1: Create the Tangzhong Starter and Cool the Dough Base

• 3.5 tbsp bread flour
• 5 oz nondairy milk
• 2/3 cup nondairy milk

In a small saucepan, whisk together 3.5 tablespoons bread flour and 5 ounces nondairy milk over medium heat, stirring constantly until the mixture thickens into a paste-like consistency (about 1-2 minutes).

This tangzhong technique gelatinizes the flour, which locks in moisture and creates a softer, more tender crumb.

Transfer the cooked mixture to a large mixing bowl and let it cool for a few minutes, then add the 2/3 cup warmed nondairy milk (around 110°F) and stir to combine.

Step 2: Mix and Develop the Dough

• tangzhong mixture from Step 1
• 5 tbsp sugar
• 1 tsp salt
• 3.25 cups bread flour
• 2.25 tsp yeast
• 3 tbsp vegan butter

To the cooled tangzhong base from Step 1, add 5 tablespoons sugar, 1 teaspoon salt, 3.25 cups bread flour, and 2.25 teaspoons yeast.

Mix on low speed for 10 minutes until a shaggy dough forms and the flour is fully incorporated.

Then add 3 tablespoons vegan butter and knead for another 5 minutes until the dough becomes smooth and elastic.

The dough should be slightly sticky but hold together; this extended mixing develops gluten for a better rise.

Step 3: First Rise and Prepare Spiced Fruit

• 7 oz dried fruit
• 2.5 tsp mixed spice
• 1 orange zest
• 1/2 tsp vanilla extract

Place the kneaded dough from Step 2 in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1-2 hours until doubled in size.

While the dough rises, prepare your add-ins: soak 7 ounces of dried fruit in hot water for 10 minutes to plump them up, then drain thoroughly.

In a small bowl, combine 2.5 teaspoons mixed spice, 1 orange zest, and 1/2 teaspoon vanilla extract—I like to mix the spices with the zest first so the oils distribute the flavor evenly throughout the dough.

Step 4: Incorporate Fruit and Spices

• dough from Step 3
• spice mixture from Step 3
• soaked dried fruit from Step 3

Gently deflate the risen dough from Step 3 and transfer it to a lightly floured surface.

Flatten the dough into a large rectangle, then sprinkle the spice mixture from Step 3 and the drained soaked fruit evenly over the surface.

Roll the dough tightly from one end, then knead it for 2-3 minutes to distribute the fruit and spices throughout without breaking them apart.

The goal is a marbled distribution—don’t overmix or you’ll bruise the fruit.

Step 5: Shape, Pan-Proof, and Prepare for Baking

• dough with fruit from Step 4

Divide the dough from Step 4 into 6 equal pieces.

For each piece, roll it into a long oval, then fold it in thirds lengthwise and roll it tightly into a cylinder shape.

Place all 6 cylinders seam-side down in a parchment-lined 9×5 inch loaf tin, pressing them together gently so they fit snugly.

Cover with a damp towel and let them rise for 1-2.5 hours until they’ve puffed up and nearly filled the tin.

Preheat your oven to 350°F about 30 minutes before baking is complete.

Step 6: Pipe Crosses and Bake

• 2 tbsp flour
• 2 tbsp milk

Just before baking, make a paste by mixing 2 tablespoons flour with 2 tablespoons milk until smooth and pipeable.

Transfer the paste to a piping bag (or small zip-top bag with the corner snipped) and pipe a cross on top of each bun.

Place the loaf tin in your preheated 350°F oven and bake for 40-50 minutes until the loaves are deep golden brown and the internal temperature reaches 194°F when measured with a thermometer inserted into the thickest bun.

Step 7: Glaze and Finish

• 2 tbsp apricot jam

While the loaf is still warm, gently heat 2 tablespoons apricot jam in a small saucepan (or microwave for 15 seconds) until it’s loose and pourable, then brush it generously over the top of the hot loaf.

I use Bonne Maman jam because it gives that beautiful, glossy finish that makes these buns look professionally finished.

Let the loaf cool in the tin for 10 minutes before turning it out onto a wire rack—this resting time helps the crumb set and keeps everything moist.

Mouthwatering Hot Cross Bun Loaf

Delicious Mouthwatering Hot Cross Bun Loaf recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 6 loaves

Calories: 2950

Ingredients Method

Ingredients

  

For the tangzhong

• 3.5 tbsp bread flour
• 5 oz nondairy milk

For the dough

• 2/3 cup nondairy milk (warmed to approximately 110°F)
• 5 tbsp sugar
• 1 tsp salt
• 3.25 cups bread flour (I always use King Arthur for the best rise)
• 2.25 tsp yeast
• 3 tbsp vegan butter (I prefer Miyoko's Creamery for its rich flavor)
• 2.5 tsp mixed spice
• 1 orange zest
• 7 oz dried fruit (soaked in hot water for 10 minutes then drained)
• 1/2 tsp vanilla extract

For the crosses

• 2 tbsp flour
• 2 tbsp milk

For the glaze

• 2 tbsp apricot jam (I use Bonne Maman for a smooth, glossy finish)

Method

 

1. In a small saucepan, whisk together 3.5 tablespoons bread flour and 5 ounces nondairy milk over medium heat, stirring constantly until the mixture thickens into a paste-like consistency (about 1-2 minutes). This tangzhong technique gelatinizes the flour, which locks in moisture and creates a softer, more tender crumb. Transfer the cooked mixture to a large mixing bowl and let it cool for a few minutes, then add the 2/3 cup warmed nondairy milk (around 110°F) and stir to combine.
2. To the cooled tangzhong base from Step 1, add 5 tablespoons sugar, 1 teaspoon salt, 3.25 cups bread flour, and 2.25 teaspoons yeast. Mix on low speed for 10 minutes until a shaggy dough forms and the flour is fully incorporated. Then add 3 tablespoons vegan butter and knead for another 5 minutes until the dough becomes smooth and elastic. The dough should be slightly sticky but hold together; this extended mixing develops gluten for a better rise.
3. Place the kneaded dough from Step 2 in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1-2 hours until doubled in size. While the dough rises, prepare your add-ins: soak 7 ounces of dried fruit in hot water for 10 minutes to plump them up, then drain thoroughly. In a small bowl, combine 2.5 teaspoons mixed spice, 1 orange zest, and 1/2 teaspoon vanilla extract—I like to mix the spices with the zest first so the oils distribute the flavor evenly throughout the dough.
4. Gently deflate the risen dough from Step 3 and transfer it to a lightly floured surface. Flatten the dough into a large rectangle, then sprinkle the spice mixture from Step 3 and the drained soaked fruit evenly over the surface. Roll the dough tightly from one end, then knead it for 2-3 minutes to distribute the fruit and spices throughout without breaking them apart. The goal is a marbled distribution—don't overmix or you'll bruise the fruit.
5. Divide the dough from Step 4 into 6 equal pieces. For each piece, roll it into a long oval, then fold it in thirds lengthwise and roll it tightly into a cylinder shape. Place all 6 cylinders seam-side down in a parchment-lined 9x5 inch loaf tin, pressing them together gently so they fit snugly. Cover with a damp towel and let them rise for 1-2.5 hours until they've puffed up and nearly filled the tin. Preheat your oven to 350°F about 30 minutes before baking is complete.
6. Just before baking, make a paste by mixing 2 tablespoons flour with 2 tablespoons milk until smooth and pipeable. Transfer the paste to a piping bag (or small zip-top bag with the corner snipped) and pipe a cross on top of each bun. Place the loaf tin in your preheated 350°F oven and bake for 40-50 minutes until the loaves are deep golden brown and the internal temperature reaches 194°F when measured with a thermometer inserted into the thickest bun.
7. While the loaf is still warm, gently heat 2 tablespoons apricot jam in a small saucepan (or microwave for 15 seconds) until it's loose and pourable, then brush it generously over the top of the hot loaf. I use Bonne Maman jam because it gives that beautiful, glossy finish that makes these buns look professionally finished. Let the loaf cool in the tin for 10 minutes before turning it out onto a wire rack—this resting time helps the crumb set and keeps everything moist.