Hot Cross Bundt Loaf
Whilst I’ll openly admit to being an expert bread-eater, I'm still very much a novice when it comes to bread-making. It might be because of this, that I feel particularly proud when I successfully bake a loaf of bread - perhaps more so than any other bake. There's something really rewarding about the process.
This bundt loaf started out as a complete experiment and, although I did have to try out a couple of variations before I was totally satisfied with the recipe, I'm really happy with how it turned out.
The flavour stays true to the classic hot cross bun recipe which, in my opinion is the best. However, you could add other spices, dried fruits or, dare I say, chocolate chips to the mix. Either way, its unique style would see it take pride of place on your Easter weekend breakfast table - just slice, toast and share, preferably with a generous spread of butter.
I bought my bundt tin from Lakeland and I love it! It's great value for money (as they can defintely be pricey), and you won't end up with half the bundt still in the tin when you come to turning it out (the most nerve-wracking moment of any bundt-bake). I usually grease the tin well and lightly dust with flour just to be safe anyway.
One thing to note, I made the dough using a freestanding mixer but, of course, you can knead the dough by hand if you prefer.