Hot Cross Braided Loaf
Updated: Apr 12, 2021
I don't know about you but I instantly start craving hot cross buns as soon as easter rolls around. I figured I'd put a little spin on it this year and use the flavours in a braided loaf instead, so here is a brand new recipe for you all to enjoy over easter! Perfectly spiced with all the festive flavours and oh so fluffy and sweet. This one is perfect as an afternoon treat or even a breakfast on the go. Remember to tag me @mealsbymiri on Instagram if you end up making this so I can see your creation!
1.5tsp dry yeast
325g unsweetened soy milk*
40g (+ 1tbsp for brushing on top) dairy free butter
0.5tsp fine table salt
1tbsp maple syrup
Start by mixing flour, yeast, sugar, salt, cinnamon, allspice, ginger and cloves in a large bowl or stand mixer. In a pot, melt 40g dairy free butter and add soy milk. Bring to body temperature before pouring into the dry mix and kneading until you have a smooth ball of dough. Cover and let rest for at least 1hour or until about doubled in size. Punch out the air, add the raisins and knead until well combined. Divide the dough into 3 equal segments and roll them out until about 30-40cm long, making them slightly thicker in the middle and thinner for the last few cm's towards each end. Lay each segment out next to each other and pinch together at one end. Braid down towards the other end by crossing the left strand over the middle strand, then the right strand, alternating until you reach the end. Pinch all segments together and slightly tuck the ends under the loaf. Place on a baking sheet lined with parchment paper, cover and let it rest for another hour. Preheat your oven to 180 degrees Celsius. Brush the loaf with a mixture of 1tbsp melted butter and 1tbsp maple syrup. Bake for about 35 minutes or until it is golden brown and sounds hollow when you tap it. Leave to cool completely before slicing and enjoy!
*You can use any unsweetened dairy free milk that you want