Aaron’s Easter Hot Cross Mini Loaf Recipe

Gently warm the milk to around 30°C, then set it aside.

In a large bowl, mix together the flour, sugar, salt, mixed spice, and cinnamon.

In a separate bowl, crumble the fresh yeast (or add the dry yeast) and mix with a little of the warm milk until dissolved. Add the remaining milk and the egg, then mix well.

Pour the wet mixture into the dry ingredients and bring together to form a dough. Knead in the softened butter until fully incorporated.

Add the raisins, sultanas, and candied peel, then continue kneading until the dough is smooth and begins to pull away from the sides of the bowl. If it feels a little sticky, add a small amount of extra flour.

Transfer the dough to a clean bowl, cover with cling film or a damp cloth, and leave to prove for 1–1½ hours, or until doubled in size.

Divide the dough into 45g portions. Roll each piece into a sausage shape to fit your moulds, then place them inside.

Cover again with a damp cloth and leave to prove until doubled in size.

Mix the flour, water, and a pinch of sugar to form a thick paste, just loose enough to pipe. Once the dough has risen, pipe a cross over each loaf.

Preheat the oven to 165°C and bake for 15 – 20 minutes, until golden brown.

Remove the loaves from the oven, then warm the jam or marmalade and brush it over the tops while they are still hot.

Allow to cool slightly before removing from the moulds, then transfer to a wire rack to cool completely.