Hot Cross Bun Sally Lunn Loaf

Soft and fluffy hot cross bun-inspired Sally Lunn loaf, made with warm spices, dried fruit, and topped with creamy coconut icing. This easy yeast bread recipe is perfect for Easter baking, brunch, or afternoon tea. A traditional loaf made with simple pantry ingredients and finished with a rich homemade icing. Great for serving warm with butter or toasting for breakfast.

A soft, spiced yeast bread inspired by the flavours of hot cross buns, filled with dried fruit and topped with creamy coconut icing. Perfect for Easter brunch or afternoon tea.

Ingredients

Dough:

• 2 tsp active dry yeast
• 1 cup warm milk
• ½ cup brown sugar
• 3 cups plain flour
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 50g butter, melted
• 1 egg
• 1 cup mixed dried fruit (sultanas, raisins, apricots, currants)

Icing:

• 30g butter, softened
• 1 cup icing sugar
• 2 Tbsp milk
• 2 Tbsp desiccated coconut

Instructions

1. Activate the Yeast:
   In a small bowl, combine the yeast, warm milk, and 1 teaspoon of the brown sugar. Stir and set aside in a warm place for 10 minutes, until foamy.
2. Make the Dough:
   In the bowl of a stand mixer, combine 2½ cups of the flour, remaining brown sugar, cinnamon, and mixed spice. Stir to mix. Add the yeast mixture, melted butter, and egg. Using the dough hook, mix on low speed until combined, scraping the bowl as needed. Gradually add the remaining ½ cup of flour and continue mixing on medium speed for about 5 minutes, or until a smooth dough forms that pulls away from the sides.
3. Incorporate the Fruit:
   Add the dried fruit and mix on low speed until evenly distributed through the dough.
4. First Rise:
   Cover the bowl with a tea towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. Shape and Second Rise:
   Turn the dough out onto a lightly floured surface, shape into a loaf, and place it on a lined baking tray. Let it rise again while you preheat the oven to 180°C fan-bake (about 20 minutes).
6. Bake:
   Bake the loaf for 35 minutes, or until golden brown and it sounds hollow when tapped. Transfer to a wire rack to cool completely.
7. Make the Icing:
   In a clean bowl, beat together the softened butter, icing sugar, and milk using a whisk attachment or electric beater until smooth and fluffy.
8. Finish and Serve:
   Spread the icing over the cooled loaf and sprinkle with desiccated coconut. Slice thickly and serve with butter.

Tips

• Warm milk should be just above body temperature—too hot can kill the yeast.
• For best texture, allow the loaf to cool completely before icing.
• Chop large dried fruit like apricots into small pieces to distribute evenly.

Variations and Substitutions

• Fruit: Use only raisins or add chopped dried cranberries or dates.
• Spices: Add nutmeg or ground ginger for a deeper spice blend.
• Icing: Omit the coconut or add a touch of vanilla extract to the icing for extra flavor.
• Flour: You can substitute part of the plain flour with wholemeal for a heartier loaf.

FAQs

Can I make the dough ahead of time?
Yes, you can let the dough rise overnight in the fridge after the first rise. Bring to room temperature before shaping and baking.

What if I don’t have a stand mixer?
You can mix and knead the dough by hand—it will just take a bit more time and effort.

Can I freeze the loaf?
Yes, freeze the un-iced loaf wrapped tightly for up to 2 months. Thaw and ice before serving.

Serving Suggestions

• Serve warm or toasted with butter or jam.
• Pair with a cup of tea or coffee for breakfast or afternoon tea.
• Slice and add to a brunch spread with fresh fruit and eggs.

Why You’ll Love This Recipe

• Combines the comforting spices of a hot cross bun with the soft texture of a Sally Lunn loaf.
• Ideal for festive occasions or cozy weekend baking.
• Easy to customize with your favorite dried fruits and spices.
• The coconut icing adds a creamy, sweet finish that makes every slice special.

Hot Cross Bun Sally Lunn Loaf

Servings

1

servings

Prep time

15

minutes

Cooking time

35

minutes

Ingredients

• Dough:

• 2 tsp active dry yeast

• 1 cup warm milk

• ½ cup brown sugar

• 3 cups plain flour

• 1 tsp ground cinnamon

• 1 tsp mixed spice

• 50g butter, melted

• 1 egg

• 1 cup mixed dried fruit (sultanas, raisins, apricots, currants)

• Icing:

• 30g butter, softened

• 1 cup icing sugar

• 2 Tbsp milk

• 2 Tbsp desiccated coconut

Directions

• Activate the Yeast:
• In a small bowl, combine the yeast, warm milk, and 1 teaspoon of the brown sugar. Stir and set aside in a warm place for 10 minutes, until foamy.
• Make the Dough:
• In the bowl of a stand mixer, combine 2½ cups of the flour, remaining brown sugar, cinnamon, and mixed spice. Stir to mix. Add the yeast mixture, melted butter, and egg. Using the dough hook, mix on low speed until combined, scraping the bowl as needed. Gradually add the remaining ½ cup of flour and continue mixing on medium speed for about 5 minutes, or until a smooth dough forms that pulls away from the sides.
• Incorporate the Fruit:
• Add the dried fruit and mix on low speed until evenly distributed through the dough.
• First Rise:
• Cover the bowl with a tea towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
• Shape and Second Rise:
• Turn the dough out onto a lightly floured surface, shape into a loaf, and place it on a lined baking tray. Let it rise again while you preheat the oven to 180°C fan-bake (about 20 minutes).
• Bake:
• Bake the loaf for 35 minutes, or until golden brown and it sounds hollow when tapped. Transfer to a wire rack to cool completely.
• Make the Icing:
• In a clean bowl, beat together the softened butter, icing sugar, and milk using a whisk attachment or electric beater until smooth and fluffy.
• Finish and Serve:
• Spread the icing over the cooled loaf and sprinkle with desiccated coconut. Slice thickly and serve with butter.