HOT CROSS TEA BREAD

INGREDIENTS 200ml milk 1 teaspoon caster sugar 7g sachet dry active yeast 400g strong (baker's) flour (see note) 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 50g light muscovado sugar (see note) 175g mixed dried fruit 50g unsalted butter, melted, cooled 1 egg, lightly beaten Butter, to serve TO DECORATE 2 tablespoons plain flour 2 tablespoons caster sugar

HOW TO MAKE 1.Heat the milk in a saucepan over medium heat until lukewarm. Combine the caster sugar, yeast and 100g flour with the warm milk in a bowl, stirring until smooth. Cover with a clean tea towel and leave in a warm place for 25 minutes or until bubbles form on the surface. 2.Grease an 18cm springform cake pan. 3.In a large bowl, sift together the cinnamon, nutmeg, remaining flour and 1 teaspoon salt. Stir in the muscovado sugar and dried fruit, then add the yeast mixture, cooled melted butter and egg. Bring mixture together with your hands, gently kneading for 2-3 minutes until combined. Transfer to an electric mixer with a dough hook attached, or knead by hand on a floured work surface, for 5-6 minutes or until you have a smooth dough. Shape the dough into a round and place in the cake pan. Cover with a clean tea towel and leave to rise in a warm place for 1 hour 30 minutes. The dough should rise to just above the rim of the pan. 4.Preheat the oven to 200°C. 5.For the cross decoration, combine the plain flour with 2 tablespoons of cold water in a bowl, mixing until you have a smooth paste. Transfer the mixture to a piping bag fitted with a small plain nozzle (or place mixture in a snap-lock bag, pushing into a corner, then snip off corner) and pipe a cross on top of the bun. 6.Place the pan in the oven and bake for 30-35 minutes until golden and cooked through. Cool slightly in the pan before turning out onto a wire rack. 7.Meanwhile, to make a glaze, place the 2 tablespoons caster sugar in a saucepan with 2 tablespoons water and simmer for 1 minute or until the sugar dissolves. Brush the glaze over the bun, then serve warm with butter. 8.Any leftover tea bread can be served toasted the next day.

NUTRITION

• 2088 kj
  ENERGY
 
• 10g
  FAT TOTAL
 
• 6g
  SATURATED FAT
 
• 11g
  PROTEIN
 
• 51.25mg
  SODIUM
• 35g
  CARBS (SUGAR)
 
• 88g
  CARBS (TOTAL)

All nutrition values are per serve

NOTES

Strong flour is from supermarkets. Muscovado sugar is from gourmet food stores. Substitute brown sugar.